Since moving to San Francisco, our sourdough spending has gotten out of control. How out of control? I’ll just say we probably spend as much on Sourdough as we do on lattes at Starbucks each week. It’s a good thing I haven’t yet figured out how to buy bread with my iPhone like I do my coffee otherwise it’d be more than that.
It’s been a month and the novelty of having fresh loaves on every corner hasn’t waned in the slightest -which is what prompted me to pick up this cookbook the other day. If things go well, this $20 book may save me a lot of dough in the future.
Before I go on -yes, I judge books by their covers and whatever that loaf is on the front, I want it.
Cover-judging aside, I remember hearing someone rave about this book a while back -not just for the photos either. It begins with The Principles of Artisan Bread (something I probably should have read long before now) and covers everything from the basic bread recipe and straight doughs to levain, pizza and focaccia doughs.
I know what you’re thinking -what about sourdough?
Lesson #1: sourdough begins as a levain -a starter (a.k.a. bread baby) that grows to develop the flavor of the bread. Speaking from experience, this is by far the most difficult part of the process and something I’ve failed at three times now. Three! I’m just saying, I better bake one heck of a sourdough this time around.
Lesson #2: According to the Equipment and Ingredients section, I need a dutch oven and food scale -which are going on my wedding registry like yesterday so I can get my sourdough bread baby going first thing after the wedding & honeymoon next month!
Bread-bakers -any tips for the novice?
Bread-buyers –got a favorite San Francisco Sourdough I need to try?