Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More

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Now celebrating its 10th anniversary, Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results-going well beyond bread into a wide range of other baked goods. A James Beard Award Winner for Baking & Desserts 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more-well beyond bread. Sarah is a botanist and gardener as well as a baker-her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.

Reviews

Sarah Owens is a legend in the sourdough community, and we all owe her a deep debt of gratitude for bringingthis gorgeous book into our world.She demystifies sourdough in a way that makes everything seem easy and natural. Whether youre a seasoned pro or a sourdough newbie, youll relish following the rhythms of the seasons with her as your guide. Trust her, shell take your bakes to beautiful new places.
Josey Baker, founder of The Mill in San Francisco and author of Josey Baker Bread: Get Baking, Make Great Bread, Be Happy!

Artist, gardener, and baker, Sarah writes beautifullyand with clarityabout the recipes and the craft of bread making, as she practices it. Sourdough is a gorgeous and inspiring book of uniquely delicious recipes for a new or seasoned baker. It is a call to bake by hand and with the senses, to consider the source and diversity of ingredients, and to think like an artist and a scientist in the kitchen. Im delighted to see this new edition.
Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies and Gluten-Free Flavor Flours

Sarah Owenss tenthanniversary edition of her award-winning classic, Sourdough, is welcome news for the baking community. The growing hunger for delicious, beautiful, and reliable sourdough recipes is well-met in this updated edition. Sarahs meticulous attention to detail and her discriminating palate for pure flavors will please everyone. Let her evoke and cultivate the baker within you with the same nurturing she brought to her legendary roses at the Brooklyn Botanical Gardens and her microbakery in Brooklyn. With this book, you will find yourself in very good hands and with a whole new repertoire of creative recipes using the full potential of the garden and mother earth.
Peter Reinhart, author of The Bread Bakers Apprentice and host of the Pizza Quest podcast

I am thrilled that Sarah Owens book Sourdough is being revised for its tenth anniversary. Sarahs approach to baking is far broader than just the how to make delicious bread at home. Her connection to the land, ingredients, environment, and the heart that she weaves throughout her work connects the reader to new ways to appreciate the joy of baking. Lucky for us, her recipes are as diverse as they are delicious.
Daniel Leader, founder of Bread Alone Bakery and author of A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart

Sarah Owens award-winning book, Sourdough, is as fresh, beautiful, and compelling as the day it was released. From basic tools and methods to inspired grain and flavor combinationswith sourdough at every turnher book presents like a bouquet to the baker. Whether youre new to fermentation and growing your skills or an experienced baker looking to spark creativity, this timeless collection is the perfect tool.
Martin Philip, baker and author of Baking Bread: A Bakers Journey Home in 75 Recipes

Sarah Owenss Sourdough, with its approachablerecipes, gentle guidance, and stunning photography, remains a seminal work ten years on.Launching an interest in home bread making, sourdough, and fermentation has led to more passion and knowledge nationwide.This is an essential book if you are interested in slowfood practices and a delicious life.
Rose Wilde, founder of Red Bread and author Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals

Sourdough is in a timeless class that was ahead of its time in terms of making breads from a more unusual palette of grains, flours, and foraged ingredients. Sarah goes beyond your typical European hearth breads and writes recipes that draw on world flavors and traditional wisdom and are full of imagination and heart. Despite the title, this book goes way beyond just sourdough and draws the home baker deeper into the world of fermentation and its limitless possibilities.
Emma Zimmerman, cofounder of Hayden Flour Mills and author of The Millers Daughter: Unusual Flours and Heritage Grains: Stories and Recipes from Hayden Flour Mills

If youve been mystified by sourdough, allow Sarah Owens to be your guide. She incorporates it into everythingfrom 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

Sourdough highlights the joy of working in season and the power of microbes in one of our most loved foods: bread. Sarahs 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 ecosystemsleading to a more thoughtful experience with food.
Tara Whitsitt, founder of Fermentation on Wheels and author of Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead

Author Bio

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.