Wild Sourdough: The Natural Way to Bake

Beginning with an examination of sourdough breads and instructions on making one's own starter, home baker Mardewi gives readers two paths to follow: the lengthy Dough Retardation method, and the quicker Straight or Starter Method. Once they've got their starter ready to go, Mardewi opens the oven, showing readers how to make basic Pain Au Levain, Ciabatta, Lavash, and even chocolate and gingerbread cake varieties. Having been originally published in Australia, metric measurements are converted for U.S. audiences, but the recipes aren't fully ""translated"": rather than cups and teaspoons, readers will need a scale to measure ingredients; even more frustrating, virtually every recipe calls for odd and unobtainable oven temperatures (Roasted Vegetable Sourdough bakes at 435 degrees Fahrenheit, Sweet Potato and Cheddar at 437, and Light Rye Spelt at 410). Crucial tips for achieving a crusty, crunchy result, such as using a granite tile, aren't given enough emphasis, and will likely be missed by readers stressing over their starter. Veteran bakers will appreciate the collection of ideas and applications, but those new to breadmaking will likely wind up flustered and frustrated.