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Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More Hardcover – Illustrated, 3 November 2015

4.5 out of 5 stars 416 ratings

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Product details

  • Language : English
  • Hardcover : 320 pages
  • ISBN-10 : 1611802385
  • ISBN-13 : 978-1611802382
  • Customer reviews:
    4.5 out of 5 stars 416 ratings

Product description

Review

"If you've been mystified by sourdough, allow Sarah Owens to be your guide. This creative and immensely talented baker 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

If you love baking bread and are fascinated by the mysteries of sourdough, Owens' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens give primers on things like making your own lilac sugar and elder flower cordial.-Los Angeles Times

Sourdough has a new champion with some unusual moves . . . so intriguing.-Minneapolis Star Tribune

In addition to a wide range of creative and versatile recipes, Sourdough highlights the joy of working in season with 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--she inspires a more thoughtful experience with food.--Tara Whitsitt, Founder of Fermentation on Wheels

It's an attractive book and intriguing read . . . [Sourdough's] another big boy on the book front, as gardener/artisan baker Owen's book shares here journey toward fresh food and healthy grains and the role sourdough played.-The Clarion Ledger

About the Author

SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah's customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.

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Most helpful customer reviews on Amazon.com

Amazon.com: 4.1 out of 5 stars 128 reviews
Holly Masri
2.0 out of 5 stars Beautiful... but not for the working stiff!
20 October 2017 - Published on Amazon.com
Verified Purchase
167 people found this helpful
M. J. Gibson
3.0 out of 5 stars These Recipes and Ingredients Are WAY Out There
25 November 2019 - Published on Amazon.com
Verified Purchase
28 people found this helpful
Lisa M. Cohen
5.0 out of 5 stars A beautiful sourdough addition to my bread books shelf!
24 November 2015 - Published on Amazon.com
Verified Purchase
Customer image
5.0 out of 5 stars A beautiful sourdough addition to my bread books shelf!
Reviewed in the United States on 24 November 2015
Sarah Owens has crafted a beautiful book that is just as happy in the kitchen as it is on my nightstand so I can dream of sourdough bread while I sleep. I made the Sweet Potato Levain last night and my hard-to-please-everyone family declared it a winner and proceeded to eat 3/4 of the loaf. The kids and my husband said over and over again through our soup night dinner that the bread was SO GOOD! They asked that it be added into our recipe rotation.

It's a pretty powerful book - so don't say you weren't warned. I found myself up at 3:30am last night with the urge to make the Lemon Madeleines. That must have been the last recipe I looked at before tucking in for the night. I tried to go back to sleep to no avail. My family was surprised (and delighted) to wake up and find French madeleines for breakfast, though now I'm a little sleepy and may need a nap later.

I love that the book is arranged seasonally and that there are some other whole grain flours to play with... buckwheat, oat, rye. I'm always looking to add whole grain flours to my breads for added flavor, variety, and nutrition. There is also more than just bread. She uses her sourdough starter in a whole range of baking giving the keeper of a starter many paths on which to adventure.

The photographs are soulful and crisp and there were several times while baking that I brushed away the surface of the pages only to realize they were crumbs in the photograph and not in my real life. Stunning.

Others recipes on my MUST MAKE THIS list:
Apple Hand-Pies with Cheddar Crust
Friendship Loaf
The pizza dough recipe (because we have a Pizza Friday ritual)
Chocolate Buckwheat Cookies
Brooklyn Sourdough
Peach & Lavender Crumb Muffins
Buttermilk Biscuits
Jalapeño Cheese Bread
Chocolate Cherry Pop Tarts
Plum and Amaranth Muffins
Buckwheat Crepes with Chocolate Ganache
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60 people found this helpful