---
product_id: 1181168
title: "Classic Sourdoughs, Revised: A Home Baker's Handbook"
price: "₨15795"
currency: LKR
in_stock: true
reviews_count: 9
url: https://www.desertcart.lk/products/1181168-classic-sourdoughs-revised-a-home-bakers-handbook
store_origin: LK
region: Sri Lanka
---

# Classic Sourdoughs, Revised: A Home Baker's Handbook

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## Description

Classic Sourdoughs, Revised: A Home Baker's Handbook [Wood, Ed, Wood, Jean] on desertcart.com. *FREE* shipping on qualifying offers. Classic Sourdoughs, Revised: A Home Baker's Handbook

Review: Excellent cor beginning bakers - Great book, especially for beginning sourdough bakers. Very thorough, with step by step instructions. Lots of great recipes too!
Review: Still my favorite sourdough book! - This is an excellent reference for home bakers who want to understand how to create authentic sourdough breads. It's not complicated and does not require any special equipment. The original edition of this book has long been one of my favorites, and I really like the updated information in the revised edition. One of the biggest improvements is the simplified directions in the chapter "Putting It All Together". In my opinion this is the heart of the book. In just a few pages it explains very clearly what is happening in your sourdough culture and how to handle it correctly. It made me a better baker, and I am having more fun experimenting with recipes and adapting them to my taste. Another great addition is the "No-Knead Sourdough" recipe section. I was intrigued by the simplicity of the basic recipe. It worked beautifully for me. And with a slight adjustment to the loaf proof (lower temperature, longer time) I can now easily fit baking fresh sourdough bread into my weekday work schedule. The recipe worked equally well for rye bread. My favorite recipe section in the book is probably also the most unique - the one on Middle Eastern breads. It's brought to life by the authors' personal experiences from living and traveling in the Middle East. I love making fresh "Khbuz Arabi" (pita bread) when we have guests. They bake in just 5 minutes, the guests love watching them puff up, and they are delicious hot out of the oven. For a perfectly authentic version, and extra food for conversation, you could use the author's "La Giza" culture, collected from an ethnic bakery in Egypt. At the end of the book is a small section that describes the sourdough cultures collected by the authors and available on their website (Sourdoughs International). It does not come across as a pitch but rather as sharing their passion for the history and variety of sourdough cultures. I grew up in Germany on excellent rye and whole grain sourdough breads. Many years ago when I moved to the US and experienced serious bread withdrawal, I got Ed Wood's "New Zealand Culture for rye" and have been baking with it ever since. It makes fantastic rustic rye breads, though I tend to omit the extra ingredients (molasses, milk, and butter) listed in the book's rye recipes. Now Ed Wood has a new Polish rye sourdough culture and I am tempted to try it.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #548,307 in Books ( See Top 100 in Books ) #111 in Bread Machine Recipes #343 in Organic Cooking #469 in Bread Baking (Books) |
| Customer Reviews | 4.5 4.5 out of 5 stars (695) |
| Dimensions  | 7.37 x 0.5 x 9.2 inches |
| Edition  | Revised ed. |
| ISBN-10  | 1607740079 |
| ISBN-13  | 978-1607740070 |
| Item Weight  | 9 ounces |
| Language  | English |
| Print length  | 192 pages |
| Publication date  | July 12, 2011 |
| Publisher  | Ten Speed Press |

## Images

![Classic Sourdoughs, Revised: A Home Baker's Handbook - Image 1](https://m.media-amazon.com/images/I/71nYeu6jlSL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent cor beginning bakers
*by B***K on December 18, 2025*

Great book, especially for beginning sourdough bakers. Very thorough, with step by step instructions. Lots of great recipes too!

### ⭐⭐⭐⭐⭐ Still my favorite sourdough book!
*by M***H on August 8, 2011*

This is an excellent reference for home bakers who want to understand how to create authentic sourdough breads. It's not complicated and does not require any special equipment. The original edition of this book has long been one of my favorites, and I really like the updated information in the revised edition. One of the biggest improvements is the simplified directions in the chapter "Putting It All Together". In my opinion this is the heart of the book. In just a few pages it explains very clearly what is happening in your sourdough culture and how to handle it correctly. It made me a better baker, and I am having more fun experimenting with recipes and adapting them to my taste. Another great addition is the "No-Knead Sourdough" recipe section. I was intrigued by the simplicity of the basic recipe. It worked beautifully for me. And with a slight adjustment to the loaf proof (lower temperature, longer time) I can now easily fit baking fresh sourdough bread into my weekday work schedule. The recipe worked equally well for rye bread. My favorite recipe section in the book is probably also the most unique - the one on Middle Eastern breads. It's brought to life by the authors' personal experiences from living and traveling in the Middle East. I love making fresh "Khbuz Arabi" (pita bread) when we have guests. They bake in just 5 minutes, the guests love watching them puff up, and they are delicious hot out of the oven. For a perfectly authentic version, and extra food for conversation, you could use the author's "La Giza" culture, collected from an ethnic bakery in Egypt. At the end of the book is a small section that describes the sourdough cultures collected by the authors and available on their website (Sourdoughs International). It does not come across as a pitch but rather as sharing their passion for the history and variety of sourdough cultures. I grew up in Germany on excellent rye and whole grain sourdough breads. Many years ago when I moved to the US and experienced serious bread withdrawal, I got Ed Wood's "New Zealand Culture for rye" and have been baking with it ever since. It makes fantastic rustic rye breads, though I tend to omit the extra ingredients (molasses, milk, and butter) listed in the book's rye recipes. Now Ed Wood has a new Polish rye sourdough culture and I am tempted to try it.

### ⭐⭐⭐⭐ Helpful, informative
*by B***E on November 24, 2013*

I wasn't expecting the lovely historical information about sourdough, in the front of the book. That was a nice perk! The amount of recipes (and ease of following them) is fantastic, both for bread and other sourdough items (pretzels, bagels, flatbreads, etc). My only beef with the book is that they swear by (and their recipes are constructed using) a proofing box method for sourdough. It might be the best thing ever, but I'm not going to go buy and build (and find the room somewhere in the kitchen) a proofing box. I'll proof my dough the same way it historically has been- with time and heat, as consistently as possible. It would have been nice for the recipes to not rely on proofing box methods are integral to them....which just means that, as someone without a proofing box, I have to do a little guesswork with these recipes on whether my dough is ready to continue to the next step or not. Otherwise, I find this book very helpful for figuring out what to do with my sourdough starter!

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-06*