Simply Sourdough

Baking Great Wholegrain Breads and More

Lory Widmer Hess

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Quick Look

This simple book will demystify the process of making great home-baked bread with a whole-grain sourdough starter.

216 x 216 mm
WECAN (Waldorf Early Childhood Association of North America)
Biodynamics & Organics
72 pages
Publication date:
23 Jan 2020


Whole-grain sourdough is a wonderful way of making delicious, nutritious bread at home, but there are a lot of different methods and advice out there. How do you know what will give you the best results?

This booklet aims to keep it simple and give you the essential information you need to create your own rye starter, with no added commercial yeast, and bake a great whole-grain loaf with it. There are also recipes for other baked goods using the same starter, including English muffins, pizza dough, pancakes, muffins and crackers.

This book will demystify the process of making sourdough and help you to be able to say with confidence, ‘Sourdough is simple!’.

Table of Contents

The What, Why, and How of Sourdough
Ingredients and Equipment
Creating the Rye Mother Starter
Making the Active Bread Starter
Refreshing the Mother Starter
Timing Your Baking
Wheat/Rye Sourdough Bread
English Muffins
100% Sourdough Rye
Spelt/Wheat Pizza Dough
Whole Grain Sourdough Pancakes
Pumpkin-Nut Sourdough Muffins
Sourdough Crackers


Lory Widmer Hess is Editor-at-large for the Waldorf Early Childhood Association of North America. She currently lives in Villeret, Switzerland.

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