I can count on one hand the amount of times I have bought bread since buying this book over a year ago. It has saved us so much money as now I can bake fresh bread any time I want.
The premise is simple. There is a master recipe which is a simple mixture of flour, salt, yeast and water that you make up and keep in your fridge. When I say make up, I do not mean knead! I literally stir it together in a large container (see left) and let it rise and flop for about two hours on my counter, then toss it in the fridge. The sour dough bit comes from remaking the mixture without washing the container, the bread truly gets better with each batch.
|Challah made with brioche dough|
|Boule dough stored in fridge|
|Caramel Pecan Rolls proving|
I cannot recommend this book highly enough. It's perfect for someone adept at making bread as they will be able to use this new technique with their standard recipes with some practice. For people terrified of yeast breads, it's an even better investment as the time and cost involved is negligible... let me repeat... NO KNEADING!!! :)
I'd love to hear from people who've used the book successfully and am also happy to answer any questions you may have!
24/1/12 Note: There is now a UK version of this book which uses both Imperial and Metric measurements as opposed to the "cup" system of the original US book. I prefer cups to be honest, it's just easier to scoop what I need instead of weighing, but I know a lot of European cooks don't feel comfortable with this method, so hopefully this new edition will be better! :)