Home    Classes    Tidbits    Pickle Power    What’s this?    Links    About


Taming the Wild Yeast (continued)

Introduction | Journal | Tips | Wisdom | Learn more

More sourdough information

Sourdoughs International

I love people like Ed Wood who are deeply passionate about some unexpected, intriguing topic. Although bread is the foundation of sustenance and civilization, not many would consider dedicating their life to yeast. After helping National Geographic recreate the breads of ancient Egypt, he wrote a whole book about sourdough. He also started his own company to sell authentic sourdough cultures collected from his travels around the world.

Visit Sourdoughs International's site: http://www.sourdo.com

by Ed Wood (out of print, $13 and up)

This book is for the dedicated bread baker, one who counts yeast as a world wonder or who is a purist about leavening. Still, his recipe instructions are detailed and clearly written. Those with bread machines will like his adaptations for incorporating starter into the appliances' baking cycle. History and archeology buffs will love his chapter on baking bread in Egypt.

Carl Griffith's 1847 Oregon Trail Sourdough Starter

I grew up in Independence, Missouri, where every Labor Day weekend we gorged ourselves with funnel cakes at the Santa-Cali-Gon Festival. The three major trails west—the Santa Fe, the California, and the Oregon—all began in quiet little Independence. So this starter has as much meaning for me as my own San Francisco wild yeast. While he was still alive, generous Carl Griffith would send some of his family's 150-year-old starter, carried west from Missouri by his great grandmother, to anyone who mailed him a SASE. Carl's friends continue to keep alive both his starter and his wonderful tradition.  

Read more about Carl and his starter:

The Italian Baker

by Carol Field ($23)

A classic, this book offers a wealth of excellent recipes along with the history and lore of Italian regional bread. I recommend it for both beginners and experts. Field provides a simple recipe for an Italian starter, or biga, that calls for store-bought yeast as a boost.

King Arthur Flour

Even if I hadn't lived in Vermont during the waning of my salad days, I'd still worship these folks. Providing quality flour since 1790, King Arthur is absolutely the home baker's best source for baking supplies, ingredients, and information. And they're really nice folks!


Bread Wisdom >

February 2001