Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale
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From the Publisher

A Sourdough Primer

An Artisan's Toolbox

Discover how to use the tools every artisan bread baker needs in their home kitchen, including a lame, banneton, couche, dough scraper, hearthstone, dutch oven and more.

Making & Feeding Your Own Sourdough Starter

Learn how to create your very own sourdough starter, no store-bought yeast needed. You will also learn how to properly feed your starter and experiment with different kinds of flours.

Bread Baking Techniques

Become a master bread baker with instructions on how to shape, proof and bake the perfect loaf. Make a Roasted Chestnut Bread, Sweet Potato Levain, Walnut and Bleu Cheese Fougasse, Drunken Fig Bread and many more.

Go Beyond Bread

Learn how to use your sourdough starter for sweets and savories like cookies, cakes, crepes, doughnuts, hand-pies, pizzas and more.

101 Seasonal Recipes For Fermented Sweets, Savories & More

Autumn Harvest

Recipes include Beet Bread, Butternut Squash and Cherry Bread, Pomegranate and Zaatar-Spiced Focaccia, Chicken, Purple Potato and Olive Empanadas, Buckwheat Crepes, Quince and Walnut Tea Cookies and more.

Winter Dormancy

Recipes include Smoky Chili Bread, Pane Di Farro, Indian Chutney Bialys, Root Vegetable Casserole, Roasted Banana Marble Cake, Chocolate Currant Cinnamon Babka, Blood Orange Tartlets with Japanese Sweet Potato Cream and more.

Spring Rebirth

Recipes include Seeded Turmeric and Leek Levain, Garlic and Nigella Naan, Dandelion and Chive Popovers, Savory Kale Scones, Burdock Burgers, Parsley and Herb Dougnuts, Honey Rose Cake, Coconut and Lychee Cupcakes, and more.

Summer Sun Worship

Recipes include Blue Corn and Carmelized Onion Loaf, Saffron Buns, Jalapeno Cheese Bread, Apricot and Tarragon Scones, Scarlet Runner Bean Hummus, Gooseberry and Elderflower Trifle, Chocolate Blackberry Sprouted Quinoa Cake and more.

Description

Product Description

2016 James Beard Award Winner (Baking & Desserts)


101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food

Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
    
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

Review

“If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker incorporates it into everything—from cookies and biscuits to cakes and, of course, glorious breads. You will want to eat every recipe in this stunningly photographed book.”—Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals

"If you love baking bread and are fascinated by the mysteries of sourdough, Owens'' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial."-Los Angeles Times

"Sourdough has a new champion with some unusual moves . . . so intriguing."-Minneapolis Star Tribune

"In addition to a wide range of creative and versatile recipes, Sourdough highlights the joy of working in season with the power of microbes in one of our most loved foods: bread. Sarah’s tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems—she inspires a more thoughtful experience with food."—Tara Whitsitt, Founder of Fermentation on Wheels

"It''s an attractive book and intriguing read . . . [Sourdough''s] another big boy on the book front, as gardener/artisan baker Owen''s book shares here journey toward fresh food and healthy grains and the role sourdough played."-The Clarion Ledger

About the Author

SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah''s customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.

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4.5 out of 54.5 out of 5
574 global ratings

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Top reviews from the United States

Holly Masri
2.0 out of 5 starsVerified Purchase
Beautiful... but not for the working stiff!
Reviewed in the United States on October 19, 2017
This is undeniably a beautiful book... but it''s not at all what I hoped it would be, and I''m really sorry I bought it. Most annoying to me was that virtually ALL the recipes require obscure ingredients... usually four or five of them. So far as I can tell, this book is... See more
This is undeniably a beautiful book... but it''s not at all what I hoped it would be, and I''m really sorry I bought it. Most annoying to me was that virtually ALL the recipes require obscure ingredients... usually four or five of them. So far as I can tell, this book is geared toward the independently wealthy-- because it presumes an amount of free time and resources and space that only someone who doesn''t also have to do other things, could manage. Every time I''ve picked up the book, seduced again by the beautiful pictures, I''ve put it down again in disgust because it''s not designed for ME to be able to do it. I''ve been maintaining and baking sourdough for four years now; currently I bake eight loaves at a time (a version of Peter Reinhart''s "Harvest Struan") every couple weeks. So I''m not a novice. Her approach simply doesn''t work for me.

I''d also been misled by the book''s claim to be based around "whole & sprouted grains"; I hoped I was getting a book that used ONLY whole grains, and sourdough, like Peter Reinhart''s "Whole Grain Breads", only more seasonally-oriented. Instead, there are a lot of recipes that use bread flour (which is white) and all-purpose flour (which is white) and other kinds of more exotic but still "white" flour... with some whole and sprouted grains added as a sort of bonus, presumably to make the baker feel virtuous.

Ultimately, I can only blame myself for not having looked carefully enough at the recipes... lesson learned. Now, anybody want to buy a gorgeous coffee-table book?
173 people found this helpful
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M. J. Gibson
3.0 out of 5 starsVerified Purchase
These Recipes and Ingredients Are WAY Out There
Reviewed in the United States on November 25, 2019
On the description of Sarah Owens on the back of the book, it says she is the owner of BK17 Bakery, an artisanal micro bakery that specializes in sourdough breads made with small-batch flours. Indeed. I knew that this book would have lots of unusual recipes and ingredients... See more
On the description of Sarah Owens on the back of the book, it says she is the owner of BK17 Bakery, an artisanal micro bakery that specializes in sourdough breads made with small-batch flours. Indeed. I knew that this book would have lots of unusual recipes and ingredients based on the reviews, but I didn''t realize that would apply to nearly all of them. Instead of some basics, then branching out into more specialty combinations, she skips the first step almost entirely and leaps directly into a collection of breads and cakes using very unusual ingredients and combinations. I am a fairly experienced sourdough bread maker in a metropolitan area with access to lots of unusual ingredients, but probably two-thirds or more of the recipes in this book require ingredients I would not be able to find even in the most complete high-end city supermarkets. As I turned page after page, almost every recipe was either unappealing to me or required things I not only didn''t have but some I had to look up to see what they were. For example, flours include kamut, einkorn, chestnut, sweet potato, Antimo Caputo "00", spelt, farro, and whole wheat pastry flour. Other ingredients include emmer berries, Robiola cheese, salsify root, jaggery, rye chops, and panela sugar. I did have the nigella seeds and zaatar for one, but they were the exception. Most of the recipes would have to await an internet order. I will try a few of her recipes, but I had trouble finding pages I wanted to put post-it notes on to start with. These recipes may be delicious, (they must be because the book got a James Beard award) but just be warned that they will also be projects. Anyone starting out in sourdough or wanting more common types of sourdough breads would be much better advised to get one of the more mainstream books on the subject.
33 people found this helpful
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Lisa M. Cohen
5.0 out of 5 starsVerified Purchase
A beautiful sourdough addition to my bread books shelf!
Reviewed in the United States on November 24, 2015
Sarah Owens has crafted a beautiful book that is just as happy in the kitchen as it is on my nightstand so I can dream of sourdough bread while I sleep. I made the Sweet Potato Levain last night and my hard-to-please-everyone family declared it a winner and proceeded to eat... See more
Sarah Owens has crafted a beautiful book that is just as happy in the kitchen as it is on my nightstand so I can dream of sourdough bread while I sleep. I made the Sweet Potato Levain last night and my hard-to-please-everyone family declared it a winner and proceeded to eat 3/4 of the loaf. The kids and my husband said over and over again through our soup night dinner that the bread was SO GOOD! They asked that it be added into our recipe rotation.

It''s a pretty powerful book - so don''t say you weren''t warned. I found myself up at 3:30am last night with the urge to make the Lemon Madeleines. That must have been the last recipe I looked at before tucking in for the night. I tried to go back to sleep to no avail. My family was surprised (and delighted) to wake up and find French madeleines for breakfast, though now I''m a little sleepy and may need a nap later.

I love that the book is arranged seasonally and that there are some other whole grain flours to play with... buckwheat, oat, rye. I''m always looking to add whole grain flours to my breads for added flavor, variety, and nutrition. There is also more than just bread. She uses her sourdough starter in a whole range of baking giving the keeper of a starter many paths on which to adventure.

The photographs are soulful and crisp and there were several times while baking that I brushed away the surface of the pages only to realize they were crumbs in the photograph and not in my real life. Stunning.

Others recipes on my MUST MAKE THIS list:
Apple Hand-Pies with Cheddar Crust
Friendship Loaf
The pizza dough recipe (because we have a Pizza Friday ritual)
Chocolate Buckwheat Cookies
Brooklyn Sourdough
Peach & Lavender Crumb Muffins
Buttermilk Biscuits
Jalapeño Cheese Bread
Chocolate Cherry Pop Tarts
Plum and Amaranth Muffins
Buckwheat Crepes with Chocolate Ganache
61 people found this helpful
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HappyandLucky
3.0 out of 5 starsVerified Purchase
Off to a bad Start
Reviewed in the United States on February 11, 2017
The author said in an interview I found online, in reference to growing a starter liquid, "...You have to remember that these microbes are living and breathing things, and need to be able to take in oxygen and give off carbon dioxide to thrive. Being able to either pop... See more
The author said in an interview I found online, in reference to growing a starter liquid, "...You have to remember that these microbes are living and breathing things, and need to be able to take in oxygen and give off carbon dioxide to thrive. Being able to either pop the lid and leave it loose, or remove the rubber gasket and lightly screw on the top—that kind of container is what you are looking for."

However in her book she doesn''t do us the honor of telling us to let the starter liquid breathe. Regardless both my sealed and non-sealed attempts failed. She only writes "seal [the lid] and place in a warmish location".

Maybe my attempts failed because I didn''t use raw honey. She never explains why the honey should be raw. Also my raisins had been in the fridge a long time. She doesn''t mention how fresh the raisins must be.

I''m going ahead with making the starter another way but it''s too bad her cookbook leaves out essential info to making ones own starter.
31 people found this helpful
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redJ9
2.0 out of 5 starsVerified Purchase
Many recipes for everything OTHER than sourdough bread.
Reviewed in the United States on July 22, 2019
This is a pretty book, but the printing is strange and gives off an odd odor. It''s a "stinky" book! Very odd. There are lots of full-page photos of pretty food, lists of things to buy, recipes for a variety of things made with sourdough, but strangely, there is not a lot of... See more
This is a pretty book, but the printing is strange and gives off an odd odor. It''s a "stinky" book! Very odd. There are lots of full-page photos of pretty food, lists of things to buy, recipes for a variety of things made with sourdough, but strangely, there is not a lot of discussion about making "normal" types of sourdough bread. I guess you''re supposed to figure it out for yourself from the snippets of discussion between the many many photos. For a book titled "Sourdough" I was expecting more about making good ol'' bread and fewer recipes featuring hard-to-get ingredients, for example, high-extraction wheat flour, fine blue corn flour, coarse farro flour, spelt flour, etc. But it IS a beautiful book and hopefully, the inky smell will go away eventually. Meanwhile, my very simple sourdough experiments are working out very well.
9 people found this helpful
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mme.bourbon
5.0 out of 5 starsVerified Purchase
At the very least get this for your coffee table!!
Reviewed in the United States on August 17, 2016
This book is SO BEAUTIFUL. The recipes turn out LOVELY. Sourdough is incredibly good for you - protein, nutrients, and minerals galore (not all bread is bad, bread made right via fermentation, is very healthy. Recipes like the ones in this book have kept civilizations... See more
This book is SO BEAUTIFUL. The recipes turn out LOVELY.
Sourdough is incredibly good for you - protein, nutrients, and minerals galore (not all bread is bad, bread made right via fermentation, is very healthy. Recipes like the ones in this book have kept civilizations alive for thousands of years. Gluten '' intolerance'' (I can''t speak for legitimate Celiacs disease) is eliminated as well, as the gluten is broken down almost entirely in the processes involved in Sourdough; also a lot of gluten sensitivities are actually misinterpreted sensitives to the many chemicals in industrially processed gluten products - white flour, store bread, crackers, pizza, etc (I have a kinesiology and nutrition degree, my husband is an MD) : End Soap Box haha).
27 people found this helpful
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ClareM
4.0 out of 5 starsVerified Purchase
Fantastic book for experienced sourdough bakers
Reviewed in the United States on March 12, 2016
This book made me swoon! All the pictures are so tantalizing and I want to try every recipe! The recipes I have tried have turned out delicious and been worth the extra effort. The recipes are listed by season and use locally sourced ingredients. My favorite is the honeyed... See more
This book made me swoon! All the pictures are so tantalizing and I want to try every recipe! The recipes I have tried have turned out delicious and been worth the extra effort. The recipes are listed by season and use locally sourced ingredients. My favorite is the honeyed spelt loaf.

This is NOT a book for beginners. The recipes are all measured by grams (so buy a kitchen scale too) and require some familiarity with sourdough bread baking. I have been making bread for years and sourdough for a few months. There are plenty of easy recipes and tutorials online for free to start you off in the world of sourdough but once you get a feel for it, pick up this book to expand your baking to a whole new level.

I only have two complaints (which were worth the loss of a star in my opinion). Number one, the recipes require so many different kinds of flours it can be overwhelming. I pick a new flour to buy every couple of weeks to try something new. Unfortunately I haven''t even been able to find some of the flours and it can be a little annoying when one recipe uses several kinds.

Number 2, the biggest flaw of this book is the timing. There is no clear guide that states from the start of the recipe to the finish it will take "x" amount of time to complete. It is hard to read through an entire recipe to figure out when to start the dough in order to finish at a certain hour (or time frame). I have had to bake a loaf at 10 PM became I missed a step in my calculation. I have also had to let the dough sit too long because I timed it wrong. II assume over time it will get easier but a simple timing guide would save a lot of trouble for these already involved recipes.
76 people found this helpful
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Sheri
5.0 out of 5 starsVerified Purchase
Sourdough NIRVANA
Reviewed in the United States on September 24, 2017
Sourdough enthusiasts will love this book. Sarah Owens offers innovative recipes for all of us who are tired of plain-old sourdough bread. In Part 1, she provides an abundance of information and advice for bread-making in general and proper cultivation & maintenance of... See more
Sourdough enthusiasts will love this book. Sarah Owens offers innovative recipes for all of us who are tired of plain-old sourdough bread. In Part 1, she provides an abundance of information and advice for bread-making in general and proper cultivation & maintenance of sourdough.

Fair warning: The recipes are given in metric weight, not cups and teaspoons. If you don''t have a kitchen scale, you must get one for these recipes.

Newbies like me will take delight in making the Buttermilk Biscuits (p. 189) and Tomato And Basil Mini Muffins (p. 231). I will confess to omitting certain ingredients. For example, I used plain-old-honey in my Saffron Buns (p. 219) instead of lilac-infused honey.

Experienced bread bakers will enjoy the challenge of recipes like Chocolate, Currant, and Cinnamon Babka (p. 149).
9 people found this helpful
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Top reviews from other countries

K K
4.0 out of 5 starsVerified Purchase
Very good book
Reviewed in the United Kingdom on September 3, 2020
This is a very good book with many tasty recipes and generally sensible instructions and ingredients. There are two reasons it falls short of a 5 star book for me, though. (1) the temps are all in Fahrenheit, which is really annoying for non-US buyers of this book. It would...See more
This is a very good book with many tasty recipes and generally sensible instructions and ingredients. There are two reasons it falls short of a 5 star book for me, though. (1) the temps are all in Fahrenheit, which is really annoying for non-US buyers of this book. It would have been so easy to include temps in Celsius, as other recipe books do. (2) Some of the recipes were not carefully checked and have big mistakes in them. For example the two pizza recipes skip over key steps in the preparation of the dough and are best ignored. But this is still my favourite recipe book and certainly worth buying.
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NotaShopper
5.0 out of 5 starsVerified Purchase
Good allrounder!
Reviewed in the United Kingdom on June 19, 2019
I love this book as a novice sourdough baker. I''ve made plenty of the recipes with great success and even managed to modify a few with great results. My favourite is the jalapeno cheddar, followed closely by the Lumber Jane loaf. Once I''ve gotten used to sourdough, I find...See more
I love this book as a novice sourdough baker. I''ve made plenty of the recipes with great success and even managed to modify a few with great results. My favourite is the jalapeno cheddar, followed closely by the Lumber Jane loaf. Once I''ve gotten used to sourdough, I find it quite forgiving.
2 people found this helpful
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Greyhound
4.0 out of 5 starsVerified Purchase
Interesting but
Reviewed in the United Kingdom on July 26, 2020
I have been making Sourdough for 5 years and wanted some new ideas. This book certainly has some interesting recipes particularly for other uses for sourdough culture. Bear in mind this book is American and it’s not possible to get all the ingredients here in the UK. Also...See more
I have been making Sourdough for 5 years and wanted some new ideas. This book certainly has some interesting recipes particularly for other uses for sourdough culture. Bear in mind this book is American and it’s not possible to get all the ingredients here in the UK. Also gives oven temperatures in Fahrenheit. The book is sorted into 4 seasons so I find myself having to use the index quite a bit. Most bread recipes are for 2 loaves but the are a lot smaller than I normally make so I have had to adapt the quantity of ingredients.
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J. S. Brown
5.0 out of 5 starsVerified Purchase
Superb book!
Reviewed in the United Kingdom on February 19, 2016
I LOVE this book, I love the fact that its not just bread, but plenty of suggestions for things which you can use sourdough in. The vodka pastry is superb! This is placed alongside my Tartine book, which is also highly treasured. I highly recommend this to anyone who is...See more
I LOVE this book, I love the fact that its not just bread, but plenty of suggestions for things which you can use sourdough in. The vodka pastry is superb! This is placed alongside my Tartine book, which is also highly treasured. I highly recommend this to anyone who is addicted to making sourdough.
7 people found this helpful
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Valletta Bayley
5.0 out of 5 starsVerified Purchase
I love sourdough
Reviewed in the United Kingdom on August 3, 2020
I like all the recipes in the book they are so easy to follow. The book is a perminate feature in my kitchen.
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A Sourdough Primer

An Artisan's Toolbox

Discover how to use the tools every artisan bread baker needs in their home kitchen, including a lame, banneton, couche, dough scraper, hearthstone, dutch oven and more.

Making & Feeding Your Own Sourdough Starter

Learn how to create your very own sourdough starter, no store-bought yeast needed. You will also learn how to properly feed your starter and experiment with different kinds of flours.

Bread Baking Techniques

Become a master bread baker with instructions on how to shape, proof and bake the perfect loaf. Make a Roasted Chestnut Bread, Sweet Potato Levain, Walnut and Bleu Cheese Fougasse, Drunken Fig Bread and many more.

Go Beyond Bread

Learn how to use your sourdough starter for sweets and savories like cookies, cakes, crepes, doughnuts, hand-pies, pizzas and more.

101 Seasonal Recipes For Fermented Sweets, Savories & More

Autumn Harvest

Recipes include Beet Bread, Butternut Squash and Cherry Bread, Pomegranate and Zaatar-Spiced Focaccia, Chicken, Purple Potato and Olive Empanadas, Buckwheat Crepes, Quince and Walnut Tea Cookies and more.

Winter Dormancy

Recipes include Smoky Chili Bread, Pane Di Farro, Indian Chutney Bialys, Root Vegetable Casserole, Roasted Banana Marble Cake, Chocolate Currant Cinnamon Babka, Blood Orange Tartlets with Japanese Sweet Potato Cream and more.

Spring Rebirth

Recipes include Seeded Turmeric and Leek Levain, Garlic and Nigella Naan, Dandelion and Chive Popovers, Savory Kale Scones, Burdock Burgers, Parsley and Herb Dougnuts, Honey Rose Cake, Coconut and Lychee Cupcakes, and more.

Summer Sun Worship

Recipes include Blue Corn and Carmelized Onion Loaf, Saffron Buns, Jalapeno Cheese Bread, Apricot and Tarragon Scones, Scarlet Runner Bean Hummus, Gooseberry and Elderflower Trifle, Chocolate Blackberry Sprouted Quinoa Cake and more.

Description

Product Description

2016 James Beard Award Winner (Baking & Desserts)


101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food

Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
    
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

Review

“If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker incorporates it into everything—from cookies and biscuits to cakes and, of course, glorious breads. You will want to eat every recipe in this stunningly photographed book.”—Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals

"If you love baking bread and are fascinated by the mysteries of sourdough, Owens'' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial."-Los Angeles Times

"Sourdough has a new champion with some unusual moves . . . so intriguing."-Minneapolis Star Tribune

"In addition to a wide range of creative and versatile recipes, Sourdough highlights the joy of working in season with the power of microbes in one of our most loved foods: bread. Sarah’s tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems—she inspires a more thoughtful experience with food."—Tara Whitsitt, Founder of Fermentation on Wheels

"It''s an attractive book and intriguing read . . . [Sourdough''s] another big boy on the book front, as gardener/artisan baker Owen''s book shares here journey toward fresh food and healthy grains and the role sourdough played."-The Clarion Ledger

About the Author

SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah''s customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.

Product information

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, sale and discount More sale