Recipes for Rustic Fermented Breads, Sweets, Savories, and More

Book - 2015
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"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
Publisher: Boston ; London : Roost Books, 2015
Edition: First edition
ISBN: 9781611802382
Branch Call Number: TX770.S66 O94 2015
Characteristics: xv, 271 pages : illustrations ; 27 cm


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Oct 16, 2019

This book has some interesting recipes, though some are not ones I would likely make (but isn't that true of most cookbooks?). In addition to a few good bread recipes (the ploughman's loaf is particularly good), there are recipes for sourdough scones and sourdough shortbread that I would recommend trying. My husband and girls really like the sourdough scones.

Also, I would highly recommend the babka dough recipe for any sweetbreads or rolls you would like to make with sourdough.


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