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Tagsourdough

Includes: sourdough, Sourdough, SOURDOUGH

Translations: Sauerteig, Masa madre, Levain, Lievito naturale, Kovász, Zuurdesem, Surdeig, Zakwas chlebowy, Хлебная закваска, Taikinajuuri, , Surdeg

Tagged Works

Most often tagged | Weighted | Popular recently | Published recently — Filter: None (edit)

Sourdough by Robin Sloan (15 times)
Adventures in Sourdough Cooking & Baking by Charles D. Wilford (15 times)
Sourdough Cookery by Rita Davenport (10 times)
Tartine Bread by Chad Robertson (9 times)
World Sourdoughs from Antiquity: Authentic recipes for modern bakers by Ed Wood (8 times)
Alaska Sourdough by Ruth Allman (7 times)
Classic Sourdoughs: A Home Baker's Handbook by Ed Wood (7 times)
New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More by Bryan Ford (6 times)
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart (6 times)
Classic Sourdoughs, Revised: A Home Baker's Handbook by Ed Wood (5 times)
Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home by James Morton (4 times)
Wild Bread: Sourdough Reinvented by MaryJane Butters (4 times)
The Sourdough Cookbook by Rita Davenport (4 times)
Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa (4 times)
Sourdough Jack Cookery and Other Things by Dorothy Canet (4 times)
Sourdough Breads and Coffee Cakes by Ada Lou Roberts (4 times)
Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains by Elaine Boddy (3 times)
The Sourdough School by Vanessa Kimbell (3 times)
Sourdough by Casper Andre Lugg (3 times)
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by Ken Forkish (3 times)
Scrumptious Sourdough Basic Cookbook by Clint D. Knix (3 times)
Creative Sourdough Cooking by Rose Cantrell (3 times)
The Complete Sourdough Cookbook by Don Holm (3 times)
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (3 times)
Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman (3 times)

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