Published by The Do Book company 2014 Works in Progress Publishing Ltd thedobook.co
Released May 2014
List price 8.99GBP.
DO Sourdough Review
Andrew Whitleys quest to “change the way we think about bread” and “to change the way we think about baking bread at home” is clearly the driving force behind his latest book, DOsourdough. It may well be, that after reading this book you will never want to buy another loaf of supermarket bread again, and that would surely make Andrew a happy baker. You will also never be able to use the excuse of having not enough time to bake your own bread, as a major focal point of this sourdough book is scheduling, and how to fit sourdough bread baking into your busy life.
It’s no secret that good sourdough bread takes time. The natural yeasts and bacteria need time to ferment and raise the dough as well as develop all that lovely flavor. It’s also well known that the long fermentation times required in sourdough bread baking help to make a bread that is easier to digest than quickly risen yeast aerated, or worse still chemically, leavened breads. In DO sourdough not only does Whitley show us that baking sourdough breads is possible, he cleverly convinces us that sourdough bread baking, as apposed to doughs made with inpatient commercial yeast, should be the method of choice for home bakers since you can control the process. With his simple methods and recipes, you quickly realize that only a few minutes of hands on time is required before allowing all the hard work to be done by the sourdough itself while you, the baker, are sleeping, working, or getting on with the rest of your life.
The first section of this book is likely to be the most informative book chapter I have ever read on sourdough. Here we can learn all about creating, refreshing, and then, of course, baking with a sourdough culture. There are even sufficient details on trouble shooting a non productive sourdough starter culture. As well as great advice on keeping a single rye flour based starter culture and using it to make many different types of bread, including ryes, spelt and wheat breads with seeds. There is even tips on how to use up old sourdough culture, so you never need to throw any of it away. Once you have absorbed the information in this section you will have a good understanding of sourdough, guaranteed. Beginners just starting out with bread baking will gain the confidence to give sourdough a go, and experienced bakers will learn things that can take their baking to a new level of expertise with pure and natural sourdough breads.
Its is a joy to read this book, you are made to feel that Andrew Whitley does really want to help us to enhance our lives by demystifying the whole sourdough process and showing us exactly how we can make this wonderful, natural and healthy bread at home.
I recommend visiting www.breadmatters.com. Here you can read all about Andrew Whitley, his work, baking institute and philosophy. The book is available directly from breadmatters.com and they even have a special offer where you can buy the book along with a package of Sourdough starter culture, to kickstart your Sourdough baking in your own home kitchen.