A volume of recipes from some of Europe's most favored artisan bread bakeries continues the success of Bread Alone to present an account of the author's travels throughout Europe in search of highly coveted recipes and techniques.

Product Description: San Francisco’s Fisherman’s Wharf has long been known for its sourdough bread bowls filled with piping hot chowder. Not just for chowder anymore, these hollowed-out rounds serve as edible vessels for meals of all kinds. Now, The Sourdough Bread Bowl Cookbook will help you get started serving food this way...read more

"The Handbook of Dough Fermentations" describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Product Description: Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in CLASSIC SOURDOUGHS, an updated version of our essential baker'¬?s companion, WORLD SOURDOUGHS FROM ANTIQUITY...read more (view table of contents, read Amazon.com's description)

Traces the history of sourdough bread from its origins in ancient Egypt, and offers a collection of recipes, including sourdough bagels, dinner rolls, pizza crust, and pretzels

Describes how sourdough bread is made, shows how to work with food processors and bread baking machines, and shares recipes for breads, popovers, pancakes, and waffles

Product Description: Authentic sourdough recipes from the bread machine begin with natural wild yeast; recipes include hand-shaped sourdoughs from the dough cycle.

More than two hundred recipes for breads, cakes, main dishes, pastries, pancakes, and other treats made with sourdough instead of yeast are accompanied by ten starter recipes and comments on the uses and merits of sourdough

Product Description: "Sourdough is a magical food", as author Ruth Allman was fond of saying. There are folks in Alaska who claim the staff of life in their sourdough pots is more than 40 years old or date it to the time when Fairbanks was a mining town...read more

Recipes for flapjacks, breads, doughnuts, cakes, and cookies are presented with instructions for making the sourdough starter