Smart Sourdough

This book taught me more about making sourdough bread than I’ve ever dreamed of knowing. After reading it I feel exhausted, but enlightened. I’ve had a sourdough starter that I’ve fed for over five years now. Sometimes my bread turns out pretty good, and sometimes it’s tough and chewy and terrible. I just learned from reading this book that the ph of my water could be the culprit. In fact, there were numerous times while reading this that I had a lightbulb moment. If you would like to really understand the science behind sourdough, this is the book for you. The author’s extensive knowledge is incredibly impressive.

I have tried the Smart Sourdough technique twice to mixed results. I used the Instant Pot both times, since that’s the equipment I have, and it was not easy like I was hoping it would be. I think the only way to have easy sourdough is to buy it from the bakery. This method does not make sourdough that is light and airy, but the author mentioned this so I wasn’t surprised. I have found that this denser sourdough isn’t really to my taste.

For the sourdough aficionado (or aspiring aficionado) this book, whether you like the alternative method or not, is well worth a read simply for the fount of information it contains.

Smart Sourdough is a tutorial and recipe guide to more efficient easier fermented bread using controlled warmth from a sous vide machine or instant pot type equipment. Due out 15th Sept 2021, it's 200 pages and will be available in paperback and ebook formats (ebook available now).

At the beginning of the pandemic, I (and most of the rest of the planet) decided to start a sourdough culture and make my own sourdough. I mixed the ingredients, kept everything scrupulously clean, followed the instructions - and it was a total, completely disgusting failure. So I was a bit skeptical of the author's no-fail 24 hour workaround which doesn't require a refrigerator starter culture. I followed his directions and used our instant pot to keep the dough evenly warm, added a little yeast at the end of the process, and managed to make a credible loaf of sourdough in 24 hours. For absolute purists, it should be understood that this method uses controlled temperatures to encourage lactobacillus growth with the use of commercial yeast at the end of the dough culturing. (This is the same method/shortcut used by many commercial bakeries).

The book builds chapter by chapter to more complex and customizable loaves. The book is layman accessible and easy to understand. Recipe ingredients are easy to source and will be available at most well stocked grocery stores and the equipment is widely available and relatively inexpensive.

Five stars. This is a well written usable method to successful sourdough culture and baking.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

If you have an infatuation with sourdough bread like I do then you will love this book. It's like taking a mini class on just sourdough except without leaving home. You can tell a lot of research and time went into this book. Very informative. There are so many chapters on making the sourdough bread just the way you like. I have an instant pot so I'm ready!

*Thanks to NetGalley and Mark Shepard for the ARC in exchange for an honest review.