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Do Sourdough: Slow Bread for Busy Lives (Do Books) Paperback – 1 May 2014

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Product details

  • Paperback: 144 pages
  • Publisher: The Do Book Co (1 May 2014)
  • Language: English
  • ISBN-10: 1907974113
  • ISBN-13: 978-1907974113
  • Product Dimensions: 17.8 x 13.4 x 2.2 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 14,822 in Books (See Top 100 in Books)

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Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Tomas Halas on 9 July 2014
Format: Paperback Verified Purchase
This is my second bread book but my first focused on sourdough. This book just tell me out-of-the-box all important informations about baking sourdough. I can recommend this book to everyone - beginner or advanced baker as it offers really good reading. What is great about this book is also the small format, that makes from this book ultimate travel bread book you can take with you everywhere you go. From the time I have bought this book I recorded so much improvement in my baking technique and far better tasting bread. Definitively I will buy Whitley's first book "Bread Matters" in the future.

+ every recipe contain wholemeal flour (rye, wheat, spelt)
+ simple techniques on shaping
+ nice writing style
+ time tables
+ important informations about flours, water and sourdough process
+ handy size

- only a few recipes in total
- high possibility of page loss (strange paperback book construction)
- not so step-by-step recipes (uncommon structure)
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12 of 12 people found the following review helpful By Sword of Light on 5 Oct. 2014
Format: Paperback
I bought this book three weeks ago and have found it invaluable. I've been baking bread for around 25 years, and sourdough for around a year, and bought the book on a whim, considering that I already knew how to make sourdough bread - or so I thought. I've read the book three times now, and it's really consolidated a lot of stuff for me and resulted in much better bread - I've made two loaves and crumpets so far. I also understand my starter cultures much better now, too; though I have successfully made them before, but without really knowing what I was doing.

My only criticism - as an experienced editor, typesetter and graphic designer - are those aspects! I'd give it a radical overhaul with the recipe sections laid out far more clearly. It's very difficult to refer back to anything in the book: hence my having to read it three times, and now I need to read it a fourth time... but as it's such a joy to read, that's no great hardship. Makes me want to work in a bakery!
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7 of 7 people found the following review helpful By Jenn on 24 Aug. 2014
Format: Paperback Verified Purchase
Another great book by Andrew Whitley. I'm not sure I would say just anyone could start making sourdough bread though without a little bit of bread making experience. I would recommend this book to someone with a bit of experience personally. For beginners I would suggest his first book Bread Matters. Both are excellent and the only books I use to make bread.
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4 of 4 people found the following review helpful By ETRA on 21 Aug. 2014
Format: Paperback Verified Purchase
Clear instructions and schedules that give confidence it will work - it does. Demystifying explanations given with nothing unnecessary or magic included. Also, I use Andrew's suggestion to put some sourdough in my ordinary leavened bread machine bread - and that works too.
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2 of 2 people found the following review helpful By Mark on 24 Dec. 2014
Format: Kindle Edition Verified Purchase
I had previously read, enjoyed and used the author's Bread Matters + I was a regular customer at his Cumbrian bakery from the early 1980s, so know that he bakes good bread. This book has helped me consolidate my own home baking with sourdough and I have immediately become less wasteful and made some great improvements to my baking. I'm not sure this is a book for beginners as it took me quite some time to get used to the whole concept and the different biological and chemical processes that are in play. Being confident with wet doughs and managing the variables of time, temp and raw ingredients takes time, but this book gives you the confidence and the specifications for various procedures to bake effectively. I'm looking forward to making a batch of crumpets as they look and sound delicious.
My reason for knocking one star off is that on my Kindle version the tables are corrupted by the formatting which makes them difficult to read and has nothing to do with the content.
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5 of 5 people found the following review helpful By L.Brown on 21 Aug. 2014
Format: Paperback Verified Purchase
Excellent book just a pity it is not spiral bound
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2 of 2 people found the following review helpful By mark brewer on 20 Dec. 2014
Format: Paperback Verified Purchase
very good book to get to making sourdough breads, very clear and concise instructions, first loaves needed some small adjustment, but due to this book understood what adjustment needed to be made to the bread, so excellent. now enjoy fresh homemade sourdough bread every week
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6 of 7 people found the following review helpful By Mr J R Duncombe on 27 Aug. 2014
Format: Paperback Verified Purchase
This book promises to make sourdough baking easy for anyone. My first loaf was solid and barely edible, so I gave the book a rather poor review. After refreshing my sourdough starter several times, my second attempt was a success - nicely risen, a good crust, and most importantly that lovely flavour. I take back my original review, the book does exactly what it promises. However, the author is rather optimistic when he claims that your sourdough starter will be ready in only four days - mine took eight days before the successful second loaf. I thoroughly recommend this book as a starting point for anyone who has already made bread with dried yeast, and wants to explore new techniques and flavours. If you have never baked before, you may find sourdough baking rather a challenge, hence only 4 stars for this book.
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