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Sourdough: The Gold Standard of Bread
 
More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood.
 
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by i

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Book ID Asin: 1607740079
Book Title: Classic Sourdoughs, Revised: A Home Baker's Handbook
Book Author: Ed Wood,Jean Wood
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $5.61
Book Format Name: Paperback
Book Format Price: $18.99
Book Format Name: Spiralbound
Book Format Price: $20.99
Book Price: $18.99
Book Category: Books, Cookbooks, Food & Wine, Baking and unknown
Book Rating: 605 ratings

Classic Sourdoughs, Revised: A Home Baker's Handbook by Ed Wood,Jean Wood Book Review

Name: Grandma
Rating: 2.0 out of 5 stars
Title: Disappointing and Hardly Revolutionary!
Date: Reviewed in the United States on August 10, 2011
Review: As a long-time (more than a half-century) bread baker and sourdough afficionado, I truly looked forward to Ed Wood's Classic Sourdoughs Revised: A Home Baker's Handbook. I was rather disappointed. Classic Sourdoughs reads like an academic treatise. Beginning home bakers will not find it an easy task to dig out the truly pertinent information that they need to know - much of which simply is not present.

I found the statement "As you embark on your work with sourdoughs" (page 25) extremely off-putting. I don't bake bread for WORK and don't encourage others to either. I bake for enjoyment, to save money, to relieve stress, to be able to serve something that I cannot easily acquire otherwise. "Exploration" would have been a far better choice of word.

As to the "handbook" aspect of Classic Sourdoughs, Ed gives very minimal directions for capturing a wild yeast, includes none of the work-arounds developed by other authorities such as King Arthur Flour, and then mostly gives any possible questions a home baker might have a complete brush off. I would expect a handbook to answer questions like:

"I'm moving. How can I best transport my sourdough?"

"I want to send some sourdough to my sister in California. How can I do that?"

"Can a wild yeast only be captured on a wheat starter?"

Ed Wood answers none of these things. He completely fails to mention the rye starters on which so many of the Central European breads depend and brushes off potato starter, the basis of the classic American Salt Rising Bread. His answer to problems capturing your first wild yeast is to simply dump the starter and try again.

In contradiction to a number of other authorities and sources, Wood is adamant that no baker's yeast should ever be added to either a sourdough starter or a sourdough bread. Otherwise, according to Wood, it cannot be considered a "true" sourdough. Unfortunately, he is not such a stickler for tradition when it comes to the recipes that he offers. Let me speak to two in particular, Wood's recipe for Challah on page 57 and his recipe for Bagels on page 116, both of which contain milk.

Both Challah and Bagels are traditional Jewish breads and as such, authentic recipes reflect Jewish dietary law, which prohibits the consumption of milk and meat at the same meal. (Many Orthodox will not eat milk on the same day that they eat meat.) Challah, in particular, is the bread of the Sabbath, the bread over which the household matriarch will say prayers on Friday evening. It is intended to be served at the Sabbath dinner, which in less well-to-do households might be the main meat meal of the week. As such, Challah should NEVER contain milk or butter. Similarly, Bagels, even Egg Bagels, do not ever contain milk. Wood's inclusion of milk in these two recipes, contrary to every Challah or Bagel recipe I have ever run across anywhere, leads me to question the reliability and authenticity of a number of other recipes he includes for more unusual products.

The addition of milk to these two recipes is not my only concern. I bake, thanks to Peter Reinhart's 

Name: Californiagirl
Rating: 5.0 out of 5 stars
Title: Resurrected my sourdough baking skills during COVID-19 pandemic!
Date: Reviewed in the United States on April 26, 2020
Review: Sourdough is my favorite bread. San Francisco sourdough bread is easily and readily available in stores in my part of California. I’ve been baking my own off and on through the years. I found that during this pandemic I have to consider each trip to the store very carefully. I don’t like not having fresh bread available when I want it.
I made the decision to once again delve into sourdough baking. I have several books on the subject. After reading through and refreshing my memory I thought I’d take a look online. I came across Ed Wood’s website, and consequently bought his book here on amazon.com. I also obtained a San Francisco sourdough culture.
Of all the books I own, I find this one to be the best. The instructions are clear and concise, and the book is well structured. I bake my sourdough bread in my Römertopf (cloche, or clay pot). By the time I was into my third baking session I produced a loaf that I liked better than Boudin’s.
I am looking forward to trying many of the other recipes in the book. For a while regular flour was difficult to come by during this pandemic, so I bought some types of flour less commonly used. I was happy to find recipes for those flours in this book. (Rye and Kamut come to mind). I have always made my own pizza from yeast dough, and now I’m looking forward to sourdough pizza crust!
Just having my first loaves of sourdough bread turn out so well was worth the money I spent on the book.

Name: Mimmi Deutsch
Rating: 5.0 out of 5 stars
Title: Still my favorite sourdough book!
Date: Reviewed in the United States on August 8, 2011
Review: This is an excellent reference for home bakers who want to understand how to create authentic sourdough breads. It's not complicated and does not require any special equipment. The original edition of this book has long been one of my favorites, and I really like the updated information in the revised edition.

One of the biggest improvements is the simplified directions in the chapter "Putting It All Together". In my opinion this is the heart of the book. In just a few pages it explains very clearly what is happening in your sourdough culture and how to handle it correctly. It made me a better baker, and I am having more fun experimenting with recipes and adapting them to my taste.

Another great addition is the "No-Knead Sourdough" recipe section. I was intrigued by the simplicity of the basic recipe. It worked beautifully for me. And with a slight adjustment to the loaf proof (lower temperature, longer time) I can now easily fit baking fresh sourdough bread into my weekday work schedule. The recipe worked equally well for rye bread.

My favorite recipe section in the book is probably also the most unique - the one on Middle Eastern breads. It's brought to life by the authors' personal experiences from living and traveling in the Middle East. I love making fresh "Khbuz Arabi" (pita bread) when we have guests. They bake in just 5 minutes, the guests love watching them puff up, and they are delicious hot out of the oven. For a perfectly authentic version, and extra food for conversation, you could use the author's "La Giza" culture, collected from an ethnic bakery in Egypt.

At the end of the book is a small section that describes the sourdough cultures collected by the authors and available on their website (Sourdoughs International). It does not come across as a pitch but rather as sharing their passion for the history and variety of sourdough cultures.

I grew up in Germany on excellent rye and whole grain sourdough breads. Many years ago when I moved to the US and experienced serious bread withdrawal, I got Ed Wood's "New Zealand Culture for rye" and have been baking with it ever since. It makes fantastic rustic rye breads, though I tend to omit the extra ingredients (molasses, milk, and butter) listed in the book's rye recipes. Now Ed Wood has a new Polish rye sourdough culture and I am tempted to try it.