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Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Paperback – Illustrated, 24 October 2017

by Emilie Raffa (Author)

2,314 ratings

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Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent's schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of loaves that suit their every need. Sample specialty recipes include Bacon, Shallot & Black Pepper Bread, Blistered Asiago Bread, Cranberry Apple Cider Bread, Overnight Cinnamon Rolls, Share n' Tear Garlic Rolls and Fool-Proof Focaccia with Rosemary. Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos.

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Product details

Language : English
Paperback : 208 pages
ISBN-10 : 1624144292
ISBN-13 : 978-1624144295

Best Sellers Rank: 4,780 in Books (See Top 100 in Books)
- 26 in Baking

Customer reviews:
2,314 ratings

Product description

About the Author

Emilie Raffa is the creator, cook and photographer of The Clever Carrot. She is also the author of The Clever Cookbook. She was classically trained at the International Culinary Center and worked as a private chef. Emilie's work has been featured online in Oprah Magazine, Women's Health Magazine, The Huffington Post, Food 52, Saveur, Food & Wine and Today Food, and she was a finalist for "best food photography" in the annual Saveur Blog Awards. Emilie lives on Long Island.

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Amazon.com: 563 reviews

Stewart L. Johnson

Title Says It All.......

8 March 2018 - Published on Amazon.com

Verified Purchase

OMG !!! My wife and I decided not to buy bread in 2018...so expensive. Somehow, we wanted to try to make sourdough bread. I researched and experimented,. Results not good. Only chemists can make this stuff. Right ? Wrong !! I bought this book, made sourdough starter, made an actual loaf of sourdough bread that looked great and tasted even better !! The holy grail ? Nope; because, then we made Country Farmhouse White...WOW. My favorite. Until we (as in,my wife) made Seeded Pumpkin Cranberry !!! My new favorite bread ever...Next ? We're going to work our way through the entire book. BUY this book !! Artisan Sourdough Made Simple...the title says it all !! Thanks Emilie ! we will NEVER buy bread again. P.S. Just looking at the beautiful photographs makes me hungry...so, turning the oven on now.......

242 people found this helpful

Galante

Artisan Sourdough really can be simple

21 November 2017 - Published on Amazon.com

Verified Purchase

I've just gotten into making sourdough bread and had various levels of success following different blogs I've found. Unfortunately they didn't have consistent terminology or they assumed a certain level knowledge, so I struggled through the process. Enter "Artisan Sourdough Made Simple". The recipes are written so that anyone can follow them, including very basic ones for the total n00b. She breaks down each recipe into the primary steps, and explains common timelines (like, mix dough in the evening and rest, then give a few folds before letting it rest overnight. Do a few other small things and then bake at 10am). Then it's easy enough to shift it to fit your schedule. Plus she includes a *ton* of fun, delicious recipes (like cinnamon raisin swirl, chocolate chip, and pumpkin cranberry breads, as well as things like bagels, english muffins, and brioche). All in all, for someone like me who bakes bread maybe a couple times a month, I love having a trustworthy resource that will guarantee successful results every time.

253 people found this helpful

Brian M Wise

Good for recipes but the "technical knowledge" within is neither technical nor knowledge.

27 December 2019 - Published on Amazon.com

Verified Purchase

I purchased this as a gift for someone who has used sourdough as a baking ingredient for decades. As someone who has had their own sourdough starter from my grandfather's sourdough start begun and maintained from a 1923 Mormon starter partition in 1979, a rye sourdough starter begun in 2010, and a milk-based starter started in 1989 by my in-laws (along with ten years experience as a brewer and a winemaker with yeast starts and soured mashes) we were interested in the author's take on sourdough.

The book is presented well, but it's also marketed as if the author has a technical background in zymurgy and sourdough's place in yeast sciences.

By the time we got through the first section of the book, it was very clear that this is not the case.

The recipes are good. They are decent recipes, but the author's attitude towards sourdough is both somewhat ridiculous and cultish.

Additionallly, any sourdough cookbook that has no recipe whatsoever for pancakes/hotcakes/griddle cakes is not only ignoring one of the most iconic sourdough foods, but also seems to skip over the primary historic foods made by pioneers WITH sourdough to provide themselves with a source of protein in rough living conditions.

Her admonition that one has to treat the sourdough like an aged pet (you can't go on vacation if you have a starter you're keeping) and her definitions of what is and is not "real sourdough" are, in a word, uninformed and ridiculous.

Likewise, her usage instructions are very wasteful. Anyone who says you have to throw away half of the starter every time you use it is definitely NOT someone who understands the basic concept of a sourdough or what one should do with it.

In short, her treatment of the sourdough starter itself and care is both narrowly defined and limited to her own experience and usage, and doesn't explore the range of environments or levains that exist throughout the world.

The author isn't a zymurgist, nor is she an expert biologist. Basic yeast science isn't her forte. Nor did she appear to understand that beer brewers, bakers, pizza makers and quite literally millions of other users of yeast have used yeast-based sour starts for thousands of years with stronger traditions that fly in the face of her yeast care instructions.

However her techniques and recipes (aside from anything at all to do with the usage / care / feeding instructions of the starter) are solid. The bread shaping, proofing, and technical aspects of her baking instructions with sourdough are spot on.

The problem lies in the fact that her cookbook attempts to show her as an expert on zymurgy and yeast culture, and she is clearly not that.

It's beautifully photographed (there is obviously a food porn blog background) and laid out, but if you trust anything the author says regarding the maintenance of sourdough instead of going to a sourdough forum or doing research with actual bakers who have used sourdough for decades.

88 people found this helpful

Sourdough for everyone

27 October 2017 - Published on Amazon.com

Verified Purchase

This book landed in my Kindle reader just two days ago and I've already baked the high hydration loaf and the Croque Monsieur focaccia. Both were excellent, but the focaccia especially so - I was bit nervous as the process involved absolutely no kneading but the end result was DIVINE. Unlike so many other sourdough books (and I have a shelf full), this one is completely approachable for the beginning home baker. The explanations are clear and the techniques simple, yet the end results have been excellent. Raffa's prose is chatty and completely lacking in pomposity, yet full of practical advice and tricks of the trade. You really do get the feeling that she's holding your hand as you bake. Specifically re the Kindle version - the book reads very well on iPad. The font is clear and crisp, there are photos of every loaf, and a neat function where the name of each recipe appears on the bottom as you scroll, making it very easy to find exactly what you're looking for. Can't recommend this highly enough!

143 people found this helpful

Gayle L Jones

Everything you need to know to make your first loaf

13 March 2018 - Published on Amazon.com

Verified Purchase

This cookbook is everything I hoped it would be. Once I decided to give sourdough bread a try, I found that this book gave clear and concise instructions and I love the pictures. Let's you know just how your loaf should look. My very first loaf was a roaring success. I swear, it looked just like the one in the book. The most important recommendation I can make is to buy a good digital scale. That takes out a lot of the guess work. And begin by following her directions exactly. Save experimentation for later.

97 people found this helpful

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