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Sourdough Breads From the Bread Machine: 100 Surefire Recipes for Everyday Loaves, Artisan Breads, Baguettes, Bagels, Rolls, and More

Author:
Binding: Paperback
List Price: $24.99
Our Price: $5.25 USD
Qty Avail: 143


ISBN: 9780760374740
Publisher: Harvard Common Press
Language: English
Page Count: 208
Publication Date: 9/27/2022
Size: 9.27" l x 7.56" w x 0.71"
Series: N/A

Now you can enjoy the soul-warming aromas and beguiling flavors of homemade sourdough with much less fuss and with a whole lot less time in the kitchen.

In Sourdough Breads from the Bread Machine, best-selling bread-machine author Michelle Anderson turns her expert hand to sourdough breads and shows that these supposedly difficult breads really can be very easy to make, if you have a bread machine in your kitchen arsenal. She does so by way of delivering 100 delectable and foolproof recipes, from basic loaves for the weekday whirl to rustic artisan breads like ciabatta, focaccia, brioche, and baguettes, along with nut breads, cheese breads, herb breads, and sweet dessert breads like babka and stollen. The recipes include:

  • Light Rye Sourdough
  • Dates and Maple Bread
  • San Francisco Sourdough
  • Blue Cheese–Pecan Sourdough
  • Multigrain Sourdough
  • Sourdough Cinnamon Rolls


You will learn how to acquire, work with, and store a good sourdough starter. You will find family-recipes for lunchbox sandwiches and elegant breads to serve when you have company. You will find healthy breads made with whole grains and with nutritious filings like nuts, yogurt, veggies, and fruit. Above all, you will find breads that are a delight to eat.

And you probably know that working with sourdough always yields lots of extra dough, called “discard.” The book has a special chapter that reveals all the glorious things you can make with sourdough discard, from Sourdough Brownies and Sourdough Blueberry Muffins to Sourdough Pancakes, Sourdough Lemon Scones, and even Sourdough Chocolate Chip Cookies.

This is a book that makes sourdough easier than you ever thought—and better tasting than ever.

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