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New Sourdough Book, "Discovering Sourdough" is Released

The book I have promised you for some time is now finished and available from my website at:  http://www.northwestsourdough.com

I divided it into three separate .pdf files because it is a very large book. If you want to print it, it is best done on a printer that duplexes or you will have a VERY large book.

I updated my site in time for the release of this book and I hope you find it easier to navigate. I will be adding items to the store as I am able to expand, so you might want to check back now and again.

I thank you all for being patient and hope you enjoy “Discovering Sourdough”

Now, when you have a newbie baker ask, ‘How does sourdough work?” You can point them in the direction of my new book.

Please feel free to share the files with your friends, post links from your website and most importantly….. have fun baking!

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19 Comments

  1. November 13, 2010    

    Teresa, congratulations! I’ve downloaded a copy and look forward to reading it. After all these years, the NW starter you sent halfway across the world to me is still alive and strong, and I use it every week. Thanks for starting a magnificent obsession for me! I’ve added a link to your e-book in my blog sidebar. Thank you!

    Cheers, Celia

    • November 14, 2010    

      Thanks for the link Celia, I am happy that you are obsessed, it is great to have fellow fanatics. Enjoy the book.

  2. Dennis Dennis
    November 13, 2010    

    HI Teresa
    I am so excited to get your book at last. I still baking the basic white and rye on a regular basis.
    But I have wanted to branch out and try new recipes. I checked out from the library some other authors but did not like their books or recipes. I mixed up my two recipes this am wishing I had some others to try when I check you site and saw the book.
    One question how do I purchase it? You put a lot of work into it and I do not want to take it for free. Also I could not find your store. I am wanting to purchase one of your son’s lames. It is the publishers loss that they did not pick up your book. It is far better than any I have look at.
    I wish you all the best. Thanks again for helping me experiencing the joy of artisan baking at home. The joy of the first time I “lifted the lid” and saw this beautiful loaf of sourdough bread in my own oven! For that I will forever be grateful.
    Thanks
    Dennis

    • November 14, 2010    

      Hi Dennis I am happy that you are enjoying the book. There is a donation button on the download page. If you wish a hardcopy, you could take the file to your local printshop and they should be able to print you out a copy.

  3. October 29, 2010    

    Thank you Chris, It is gratifying to know that you enjoyed it, I hope you enjoy the other two as much. Happy baking!

    Teresa

  4. Chris Chris
    October 29, 2010    

    Hi Teresa,

    I’ve just finished reading the part 1 of Discovering Sourdough and had to leave you a message! I have thoroughly enjoyed every single page and am excited to carry on reading; thank you so, so much for sharing this with us and not least as a free download.

    You are simply awesome 🙂

    Chris

  5. October 25, 2010    

    Thanks so much!!! I can’t wait to check it out. I’m so new at sourdough baking and know I can learn so much more from you!

    Gina

  6. October 24, 2010    

    Hi Inabech, There will probably be lots of discrepancies and typos in a book that large. I do appreciate them being brought to my attention. I will make a list and fix them as I get time.

    As for hydration, one to one volume means you use whatever volume measuring cup you want and use one of flour and one of water. Like one cup of water and one cup of flour. To be precise, that would be 8.3oz of water and 5 oz of flour. However, volume measurement is a very imprecise way of figuring hydration. Read the chapter on measurement and you will have it explained in more detai

  7. October 24, 2010    

    I have added a “Typos” page to the book download page, also I updated the pdf file, so download it again and save over the former version and you will have a corrected version. Thanks again, Teresa

    PS Inabech, you win the distinction of being the first person to report a typo!

    • Ina bechhoefer Ina bechhoefer
      October 24, 2010    

      Thanks for such a rapid response and correction for the Extra Sour Sourdough recipe, as well as helping me understand the hydration issue.

      I look forward to many happy hours of learning and baking!!!!

      Ina

  8. inabech inabech
    October 23, 2010    

    Hi Teresa:

    I have downloaded your ebooks and they are awesome. Thanks for this Herculean effort.

    I have found 2 slight discrepancies between the recipe ingredients for the Extra Sour Sourdough and the bakers percentages at the end of the recipe: i.e., soughdough and salt. Please clarify as to which is correct.

    Also, a question: to arrive at the sourdough hydration of 166% hydration, I am not sure what you mean by : “one/one volume of flour/water.”

    Thanks,

    • October 24, 2010    

      Hi Inabech, There will probably be lots of discrepancies and typos in a book that large. I do appreciate them being brought to my attention. I will make a list and fix them as I get time.

      As for hydration,one to one volume means you use whatever volume measuring cup you want and use one of flour and one of water. Like one cup of water and one cup of flour. To be precise, that would be 8.3oz of water and 5 oz of flour. However, volume measurement is a very imprecise way of figuring hydration. Read the chapter on measurement and you will have it explained in more detail

      • October 24, 2010    

        I went and checked it and there is more wrong than just one ingredient. I will fix it and make mention on the book download page. Follow the table instead of the first list of ingredients. The table is correct except it left out the diastatic malt. Thanks again for pointing that out.

  9. October 22, 2010    

    hello Teresa, i can imagine or i can’t the work beyond that: to be able to share your inner experience about the complex process of fermentation. congratulation. here, there is one amazing baker who is someone like mister sourdough: Guy Boulet. you will find his name and photo on the Dictionary’s page. I don’t know exactly if he is speaking english. but it could be a real dialogue between you both. best regards Teresa

    • October 23, 2010    

      Thank you Jean-Phillipe, Your Dictionary of Bread is always filled with inspiration for me. I will certainly check out the baker you suggested.

      Happy Baking,

      Teresa

  10. October 22, 2010    

    Dear Teresa, I am so excited that your book is finally released! I will be over at your website soon to buy my copy. I was just talking with my husband at breakfast a few days ago and wondering with him when you new book would be out! How funny that just a few days later you announce it’s release! I am certain you will lead many to successful sourdough baking! Truly, Britta

    • October 22, 2010    

      Hi Britta, so nice to hear from you. Yes, see my new site, and my book is a free download. I am happy it is out as well. Enjoy!

  11. October 22, 2010    

    Wow, your book looks tremendous!

    I shared a link to it with the folks on my site:

    http://www.thefreshloaf.com/node/20205/discovering-sourdough-ebook-available-download

    Regards,

    -Floyd

    • October 22, 2010    

      Thank you Floyd, I had a look at your link and you said some really nice things, I appreciate it,

      Teresa

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