Sourdough

Recipes for Rustic Fermented Breads, Sweets, Savories, and More
The natural fermentation of sourdough culture has proven health benefits and rich depth of flavor. In Sourdough, Sarah Owens shows you just how simple creating a healthy sourdough starter from scratch can be. Beyond traditional breads, nearly 100 delightfully seasonal recipes include pies, cookies, cakes, scones, flatbreads, tarts, and more. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and wildcrafted foods, Sourdough celebrates seasonal abundance alongside the timeless craft of artisanal baking.
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Author Bio
Sarah Owens

Sarah Owens is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity.  She grew up in Clinton, Tennessee and received her B.A. from Bellarmine University in Louisville, Kentucky.  She spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanical Garden.  She is the owner of BK17 Bakery, an artisan microbakery that began in Brooklyn.  She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More, which won a James Beard Award.   She teaches workshops on natural leavening, fermenting, and horticulture worldwide.  She lives and teaches seaside on New York's Rockaway Peninsula. 

Details
Imprint: Roost
ISBN: 9781611802382
Publication Date: 09/30/2015
Page Count: 320
Size: 8 x 10
Praise

"If you’ve been mystified by sourdough, allow Sarah Owens to be your guide. She 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

"Sourdough highlights the joy of working in season and 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—leading to a more thoughtful experience with food." —Tara Whitsitt, founder of Fermentation on Wheels

Reader Reviews