Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Paperback – Illustrated, 24 Oct. 2017

Great book. Easy to follow instructions

I had been baking sourdough for several months, had a stack of recipes I'd found on the internet and printed out, but I wanted some inspiration; what else could I do with sourdough? I researched lots of books, bought one in Kindle version (not recommended, difficult to use and unsatisfying). Then I came across this. Good reviews and looked attractive with the kind of recipes I was looking for. I purchased the paperback version. I was not disappointed! Beautifully presented with lots of beautiful photographs, the book is ideal for someone just starting their sourdough adventure and for someone with a bit of experience. All the basics are there; equipment, making a starter, creating your first loaves. Well written and easy to follow. Steps and processes clearly laid out. What I was looking for was there too. The flavoured breads that are so tempting in the supermarket, rolls, buns, flatbreads, Focaccia, etc. And what to do with your sourdough discard! So far have made Soft Tear and Share rolls, Pickled Jalapeno, Cheddar & Chive bread, Break-apart Sesame Spelt Crackers and Skillet Greek Yogurt Flatbreads. Very pleased with the results. You might have to tweak things, sourdough is like that, so many variations affected by temperature of kitchen, etc. Already recommended this book and my friend has purchased it! Buy the paperback version, so much more satisfying than the Kindle. You will just want to sit down and pour over the recipes. Now, what shall I bake next?

I don't write reviews for Amazon but this book is so BRILLIANT I felt compelled! Really easy to understand instructions and huge range of delicious breads to try. I have tried other books without success but this one seems to be foolproof. The best thing Emilie teaches us is to get to know your starter. It's true. My house is cool, between 15-20 degrees so a rise takes a bit longer but the results are still delicious. Took 2 weeks of effort and patience to get to a valuable strength but so worth it. Buy the book!

Nothing to dislike

Fantastic! I have a solid collection of bread books, most of them from the 'masters'. While they've all been very informative, this book has by far been the most accessible and has immediately made me motivated to get baking. Many of the recipes in the rest of my bread book collection end up being rather daunting due to the sheer complexity or the size of the recipe - I tend to make one loaf at a time so a recipe for multiple loaves or for one loaf larger than my oven can handle are of little interest.There is a nice assortment of different bread types in this book, and the results so far have been excellent.The recipes are all 'no knead' - they aren't quick to make, but most of the time is hands off, and the time frames are essential to developing good flavour. Sourdough is never a quick turnaround, nor should it be.

The book is so well written and easy to follow. I finally have a starter I can manage and sourdough that is light and airy. I haven't tried all of the varieties of sourdough in this book yet, but will move into the more adventurous ones, when I feel more established. It's got great trouble shooter style writing, so anyone who's tried and failed with sourdough, can now work out the easy way forward.

All images shared were made with recipes from this book. I found it a great introduction to sourdough. I had already created a starter from her online ‘clever carrot’ page and tried some basic bread bakes but I liked having the physical book to refer to and to get more ideas of what else I could do with my starter. The bagels are my favourite!

It is nicely written and full of small bits of helpful tips, nice photos, and step by step guides, and most importantly, although it is written by an American, all the measurements are metric, which makes things so much easier and precise.Also all the ingredients are measured by weight, which is again much more precise than the cups and spoons that dominate other American cookbooks. Particularly when you measure flower, a compacted cup is heavier than a non compacted one and measuring in grams takes the guesswork out of the equation, making for more predictable results.I found the balance the book easy to read and free from all the details that send keen cooks into the depressing spiral of reading a few paragraphs, googling a few terms, reading a few terms, googling another couple of terms, etc.If like me you are a beginner, for the price of a few loaves, I suggest you give this book a go. The bread I have been making is definitely on a par with some of the expensive loaves I have bought in the past.

Wonderful illustrations, helpful advice on making sourdough bread. Very informative!

I've been making sourdoughs for well over ten years and, as such, have collected numerous books on the subject. I bought this on a whim, and I have to say that it is fantastic. Emilie does a great job explaining the process and steps and covers such a wide range of recipes that it's become one of my most used sourdough books. I recommend this as a fantastic beginner book for anyone who enjoys the craft. Also, the sprial bound version is fantastic as it can sit flat when you are following a recipe.

The recipes are very simple to follow and they work

El libro está bien, pero la letra es pequeña, apenas lo uso por esta razón. Hay otros libros que muestran las recetas por días, es decir indicando los pasos y las horas que llevarán por día primero, segundo etc, de este modo es más fácil elegir las recetas pues enseguida se ve el tiempo necesario para terminarlas.

Delicious is the reading of this book. Emilie is such a good writer and goes directly to the point. During the reading of this book I felt as an old friend of hers