This authoritative sourdough baking classic is updated with new recipes and the authors recent discovery of a technique that allows the baker to control sourness while ensuring consistently leavened loaves.
ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world.
Praise for the PREVIOUS edition
"[The] new edition of Wood's classic global explorations of wild
yeast is a big event
in the baking world and a must for sourdough fans."
--The Arizona Republic "Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn't make sourdough baking seem complicated."
--Sharon Maasdam, The Oregonian