Guess what time it is?
IT’S PRE ORDER TIME!
Have you purchased your copy of Artisan Sourdough Made Simple?
I have to tell you, I am so proud of this book.
From morphing my ghetto-fabulous kitchen into a full time bakery, to writing endless chapters out of my bedroom with a cat perched on my lap, and scouring the internet for vintage props until 2 AM (from Tasmania to be exact- I found a great shop on Etsy!), every single moment of this project has been painstakingly worth it.
You want to know why?
Because this book was a journey of the heart.
It was also a labor of love. And as cliché as it all sounds we do strange things for love. It pushes us out of our comfort zone in pursuit of curiosity, excitement, and mystery. When you strip it down to its very core, in my opinion that’s what sourdough is all about.
It’s always been a dream of mine to write a beginner’s guide, and to represent those eager to get started but confused about where to begin. That was me! My goal with this book was to simplify the process while staying true to the art, making it more approachable for both beginners and seasoned bakers alike.
And now, what started as a dream is your new go-to guide!
So what’s inside?
The number one question I’ve been asked over the years is how to create a sourdough starter.
So, first and foremost you’ll learn how to make your very own starter to use with the recipes in this book (if you already have one, that’s fine too).
Now, please, please, please don’t be intimidated by sourdough starters. Somewhere along the line they’ve earned a diva-like reputation requiring all sorts of time and attention. It doesn’t help that every baker has a different way of doing things which makes it even more confusing.
But I want you to understand something: there are NO rules with sourdough, just guidelines and my hope is that this book will streamline the process. Just go at your own pace. Be kind to yourself. And, if there’s a little voice inside your head trying to grab your attention, do me a favor: listen.
Sourdough is part science (oops, I almost wrote silence) and part intuition. If you hang onto the recipe too tight you’ll miss all of the beautiful signs along the way.
Okay, so what else?
Once your starter is bubbling and ready to go, so are you!
My Everyday Sourdough is a great place to start your baking adventures. This is my basic go-to recipe. The dough is easy to handle and the instructions are straight forward and simple to follow. If you like sandwich bread, another suggestion would be my Country Farmhouse White. I make this every week for my family and it literally lasts for one day, tops!
My editor has made it several times too, and her husband likes it so much he told her not to make anything else!
More Useful Info About The Book:
- All of my doughs are essentially ‘no-knead’ and benefit from a convenient overnight rise. This is the easiest way to work sourdough into a busy, modern schedule.
- The measurements are listed in both grams and cups. I prefer to weigh all of my ingredients on a kitchen scale for consistent results. However, I understand the metric system can be a point of contention for some people so I’ve included the approximate volume amounts as well. Decide what’s best for you!
- I use King Arthur Flour. This quality brand is excellent for baking and is available at most grocery stores in the U.S (you can also order online). Use this flour as a starting point if possible. I also like Trader Joe’s all-purpose flour which I use to feed my starter- it goes crazy for it! If you don’t have access to these flours, choose another quality brand that is unbleached and chemical free.
- Additional chapters include: Recipes for Leftover Sourdough Starter, Whole-Grains & Specialty Flours, Sweet & Savory Artisan Loaves (make the Decadent Chocolate Chip- yum!), Pan Loaves, Focaccia, Bread Art and so much more.
- Worried about shaping techniques? In the back of the book, you’ll learn simple ways to shape round and oval loaves, rolls, and sandwich bread. You’ll also learn different types of scoring patterns for when you’re ready to go all Picasso on your bread. Each technique includes plenty of step-by-step photos so you’ll know EXACTLY what to do.
Where Can I Buy the Book?
So glad you asked! This book is available in the U.S & Internationally.
When you pre-order now, it will be shipped on October 24th 2017 which is my publication date. Plus, it’s currently offered at the lower pre-order price so grab a few copies for holiday presents ;) And don’t forget to share this book with all of your baking friends!
ONLINE STORES:
- Amazon (Prime members enjoy free shipping + speedy two day delivery!)
- The Book Depository (FREE WORLDWIDE SHIPPING)
- Barnes & Noble
And of course, where ever books are sold.
♦ ♦ ♦ ♦ ♦ ♦
I’m incredibly fortunate to have written this book. I really pushed myself to create approachable, yet inspiring recipes while anchoring myself to the moment and remembering to make it fun. Sourdough is a tradition that is meant to be shared and I can’t thank you enough for all of your kind comments, pictures, and feedback over the years. I’m excited to see what you bake from this book!
On a personal note, I wouldn’t be where I am today without the encouragement of my dear friend Celia. She spearheaded my sourdough journey and her spirited zest for life has inspired to me live out loud, write from the heart, and most of all bake from the soul. To a friend I’ve never met in person (but have known for many lifetimes) I am forever grateful for her infectious enthusiasm from the bottom of my heart.
And…
I have to tell you one last thing before my computer starts smoking from all this typing…
I mentioned earlier that this book was a journey of the heart, remember?
When you have a minute take a look at the front cover of the book (about 3 o’clock). Do you see it? Two slices of bread form a little heart right there in the bowl! I didn’t even realize it! My mom’s friend Nancy pointed this out.
Someone once told me that the best things are always hidden in plain sight. And that my friends, without a doubt is the magic of sourdough.
Welcome to the journey…
Comments
Marie says
Emilie’s book is AMAZING! It is always on my kitchen bench as I use it everyday as I bake sourdough regularly. Emilie’s Country Farmhouse White is my go to recipe – baked a loaf yesterday evening and came down to breakfast to find my youngster had devoured half the bread already!
Thank you, dear Emilie, for sharing both your talent and your recipes with us all. Much appreciated.
(Off to check out your other book. I know I need it! Or should that be ‘knead’. Ok, going now lol :)
p.s. Not sure how to leave stars…but ***********+++++++++ at the very minimum!
Rebecca C says
Hello, I love your book! I have been trying some of your recipes with different flours – including the golden flax and spelt and multigrain. My question is this – how do I properly drain the flax seeds (or multigrains) before incorporating? I am in the process of making the golden flax and spelt and the dough is way too wet to shape. I think it’s because I didn’t drain the flax seeds enough. At this point I’m going to put it in the fridge for a bit and then try to bake it with fingers crossed! What method do you use to efficiently drain them? Thank you so much!
Susan Cochran says
I bought the book from Amazon and it should be here today! So excited. I’ve made several of the recipes and they’ve all been wonderful!
Emilie Raffa says
So great to hear! Thank you Susan! 🥰
Brenda Brown says
I purchased your book a few years ago and went to read it thru Kindle and it will not bring it up? Is the digital version only good for a few years?
Emilie Raffa says
Oh no! Sorry to hear that. And how strange? The book is good forever. It doesn’t expire. Perhaps it’s a Kindle issue?
Carol says
Emilie – I purchased your book, Artisan Sourdough, and am busy studying the process and the recipes. I am following the 7 steps to create a sourdough starter, but I’m a bit uncertain about days 4,5 and 6. In step 3 you discard half of the starter, then add 1/2 c flour and 1/4 c water. When you get to steps 4, 5, and 6, do you continue discarding half of the starter along with adding flour and water each day, or do you just add the flour and water each day? The book is lovely! Thank you
Harriet says
I love this book.when I first start my starter it nibbles right up. However after feeding it a couple of days it quits I live in an extremely dry climate. My house is hard to keep warm. In one place you say to feed the starter with the same flour you started with. In another place you say to feed it with all purpose flour???
I will keep trying.
PStu says
Really enjoying the book and am turning out some of my best loaves yet. My one problem has been with the suggested oven temps and timing. I was getting burnt bottoms when I started with a cold Dutch oven. My guess is that the heavy cast-iron pot was lowering the temperature too much and causing the oven to crank up to restore the temperature, resulting in a scorched bottom. I’ve gone back to a method suggested elsewhere of a pre-heated Dutch oven, 30 minutes covered, and 20 minutes uncovered before going onto the cooling rack.
Hope Hudson says
Hi Emilie, I’m a long time sourdough baker and I love your book for bringing new recipes into my baking repertoire. So many family favorites have been discovered in your book (Cinnamon Raisin!!!). It’s also the book I recommend (and gift along with my starter) over and over to people who are just starting on the sourdough journey
I just tried the Sticky Date and Walnut Loaf for the first time and I’m wondering if there is an error in the amount of flour? There is only 400 g of flour but 350 g water. (87% hydration!). The dough was extremely liquid and could not be shaped. Thanks for your guidance. I’d love to make this loaf work.
Emilie Raffa says
Thank you Hope! So kind! The amount of flour is correct; it just happens to be a stickier, denser loaf. The brand of flour you’re using will also make a difference (some absorb more/less water than others). You are more than welcome to bump up the flour to 500 g total to absorb the extra liquid. Hope this helps!
Suzy says
Hi! I’m so excited to try your Whole Wheat Sourdough. Question — the directions say to bulk rise at room temperature for 6 to 8 hours. Can I let it bulk rise longer like the Every Day Sourdough (ie 8 to 10 hours), and if so, should it be refrigerated instead of left on the counter for the bulk rise? Could I let it bulk rise for even longer, like 12 hours? I’m afraid to let it overproof, but a longer bulk rise fits better in my sleep schedule. Please let me know the maximum overnight bulk rise time for the Whole Wheat Sourdough and whether it should be at room temperature or in the refrigerator. Thank you!
Emilie Raffa says
Hi Suzy! All rise times are based on temperature. In the book, mine are based on 70 F. Since I don’t know your current temperature conditions, it’s hard to pinpoint an exact bulk rise time for you.
However, if you prefer a long overnight rise (but do not want overproofed dough), start late in the evening if the weather is very warm and use cool water in the mix. This will help to slow it down. Alternatively, you can bulk rise the dough in the morning or afternoon, and once it has doubled in size, refrigerate the whole bowl overnight.
Note: I would not do the entire bulk rise from start to finish in the fridge. The dough won’t rise very much like one made with commercial yeast.
Hope this helps!
Saeromi says
Hi Emilie, I just purchased the book and I’m confused with matrix. It says 60g (1/2 cup) of flour and 60g (1/4 cup) of water for the starter. Why is it that it has the grams as 1:1 but in cups, it’s 2:1? No one seems to question that when I researched it so I might be missing something but it’s like that all through out the book whenever you put flout and water ratio. Would appreciate your help!!
Emilie Raffa says
Hi there! No worries. Weight and volume measurements are not equivalent (only approximate). I go into more detail in the book (pg 14-15). Hope this helps! x
Saeromi says
Thank you! Found it. Thank you for the beautiful book you made. My first time ever trying any “bread” baking. Pandemic sure made me into a full time cook for my family:)
Emilie Raffa says
Fantastic, Enjoy!
Diane Tarbox says
Where can I get the book?
Emilie Raffa says
As of right now, Books a Million has it in stock. I don’t know for how long though!
Samar says
Hi Emilie,
Just got your book and I’m wanting to start the everyday sourdough recipe today. I’m just curious about the recipe in the book asking for 50 grams of starter, while the recipe on the blog asks for 150. Its such a jump and I’m nervous about which one to go with bc I only recently started to have luck with sourdough, and the the recipe I was using before was asking for 300 grams.
What should I do?
Also, about my starter, it’s a bit sluggish but its working. He takes time to rise, but he eventually does after 10 hours.. almost double sometimes not quite. Also I found he rises better when I go 85% hydration.
Just thought I would give you the deets to my starter so you know what I’m working with.
Thank you!
Dolores says
I’m curious about this too. I’ve got the book, and I’ve made a couple of the recipes. The bread tastes phenomenal, with a beautiful crumb… but I’m not getting the oven spring I was expecting. My loaves are near flat. I’m wondering if it’s the amount of starter… 50 grams doesn’t feel like much. Samar, did you get an answer to this question? Or what has your experience been?
Emilie Raffa says
Dolores, in my experience a smaller quantity of starter is not typically the cause of the lack of oven spring. It’s a combination of the following factors: the strength of your starter + proper gluten development during the bulk rise stage + tight shaping + a second rise that doesn’t go for too long (this in itself often leads to flat loaves) + a dough that does not have too much water in it. Each step is connected. My best advice is to go back and examine each one and see where you can make adjustments.
Dolores says
Thanks, that’s very helpful. I suspect my problem might be a combination of a “too long” bulk rise and challenges getting a really tight shape. Which could also be a function of the amount of water in the dough, but I love the crumb the higher hydration doughs provide. Thanks for the help in any case… I’ll keep working at it. :)
virginia postma says
I have been using the recipe in Artisan Sourdough Made Simple for several months. My bread always seems to be gritty and my family will no longer eat it. I’ve tried flours from King Arthur, Bob’s Red Mill and something I picked up at Safeway. I thought the flours might be stoneground and therefore somewhat gritty; however, Bob’s assures me the flour is not stoneground. Have you had any experience with this?
Emilie Raffa says
Hi Virginia! Thanks for your feedback. I’ve never had experience with gritty bread (the texture should never be gritty!). You should have no problem with KA flour, both bread flour and all purpose flour. That’s what I use at home. Is something else getting into your dough accidentally? Rice flour? Cornmeal? You’ll know this right away when mixing the dough by hand; if it’s gritty and feels like sand, it’s not wheat flour. Wheat flour becomes soft and pliable when in contact with water. Hope this helps!
Michelle Williams says
Hi Emilie –
I work at a library, and last month our book group read “Sourdough” by Michael Sloan. On the day of our discussion, one of our members used to work in a bakery and brought in little jars of a starter that has been in her family for 75 years. I took one of the starters, but was very intimidated by the idea of maintaining a starter. I bake cakes and cheesecakes, but have never baked a loaf of bread in my life. I put the jar in my fridge and was afraid to touch it. The lady who gave me the starter kept encouraging me to try baking with it, so I looked around for a good book for beginners and came across “Artisan Sourdough Made Simple”. Your step-by-step directions and detailed photos were easy to follow I kept looking back at them during the process. I am happy to say that I successfully baked my first loaf and it came out beautifully!! It was like something from a bakery! Thank you so much for your book – I bought my own copy and am now hooked on sourdough baking!!
Emilie Raffa says
Hi Michelle! Thank you so much for this wonderful comment! What a fabulous story, too. Enjoy the journey :) xx
Lisa Guia says
I received your book a while ago, working my way through. I love the honey whole wheat! I love the book! Im Making the Multi grain next. ..then the semolina :)
Thank You!
Emilie Raffa says
Hi Lisa, thanks so much! Enjoy the book and HAPPY BAKING! xx
Audrey D'cotta says
Hi Emilie,
I recently acquired your book and have been excited tonise the recipes. However, i live in Singapore where it is a very humid environment and have been having trouble handling the dough in your recipes. An example is the baguette recipe. Do you have any tips or video that can help me with this? Thanks in advance.
Emilie says
Hi Audrey,
Humidity can really wreak havoc on your bread dough, making it sticky and difficult to work with. The key is to reduce the moisture; cut back the water (about 30-50 g to start) in the recipes. You might need to cut back even more depending on how absorbent your flour is. Another tip is to let the loaf cool down completely (after it’s baked) in the oven with the door ajar. This helps to prevent a soft, leathery crust.
Seija Suni says
Hi, Emilie!
I saw your book ‘Artisan sourdough – Made Simple ‘ few week’s ago. I participied weekend class to learn technics of sourdough bread baking. I am very enthusiastic! The sourdough bread baking with wheat flour is quite new in Finland. We have a long history of baking rye bread with this methot. I bought your book from Amazon and I love it!
MIEKA says
Votre livre est il traduit en français ? est il disponible en France en Français ? merci
Patrizia says
Hi Emilie,
Your book made it to the Swiss Alps! Got it a few days ago and I really like it. Very nice pictures, beautiful layout and delicious recipes! Congratulations!
Tried your Everyday sourdough bread with a bulk rise of 10 hours. But dough had not risen!
I’ll try again tonight with a longer bulk rise. Do you know anything about high altitude baking? I live at 1´500 m/4’900 ft and wonder if the altitude could have any influence on the dough!
Thanks for your help and happy baking from Switzerland!
Emilie says
Hello Patrizia! WOW! That is incredible :) Thank you so much for your kind words. Glad to hear you are enjoying the book.
For the bulk rise, timing depends on a few factors. If your starter is vibrant and strong, the colder temperature is most likely slowing down the rise of your dough. Please see this post for more information on how to speed up the rise when the weather is cold. There are some great tips in the comment section, too.
Regarding high altitude- this is a tricky one. To my knowledge, higher altitudes = shorter bulk rises. However, I would check out what the loaf looks like after you have baked it. Is the inside texture too dry and crumbly? Was the loaf flat and dense? These are typical signs of high altitude baking.
I hope some of this info help!
Julie Roads says
Hi!
I learned about you from Kaity @fareisle – she is a VERY good PR lady for you!
I have a longstanding love affair with sourdough – but I have always been afraid to try.
Yesterday, my horoscope said: “A bread box. You need to nourish yourself. You need to create a container. The bread box is a safe space that holds nourishment.”
It’s time to make my own bread. Your book arrives Friday!!!
Much love to you – thank you for sharing your gift,
Julie
Linda says
Help! A friend gave me her starter, and your book. First attempt at your simple sour dough bread last night did not work. Woke up this morning and dough had not risen. I started again this morning. Everything looked ok (saw your instagram video and consistency was the same when I put it to rise.), but it’s been 6 1/2 hours and dough has not risen, almost at all! I weighed all ingredients, yet something is off. The starter was very bubbly when I added it to the bowl of water….Not sure what went wrong, twice now? I’d appreciate any help. Thanks!
Emilie says
Hi Linda! Thanks so much for your note! It’s hard to say without seeing the dough itself, or knowing the strength of your starter. However, it sounds like your room temperature is colder than 70 F which is associated with the approximate rise time in the book. If this is the case, the dough is going to take longer to rise especially in winter (which is very common). Don’t worry! There are ways to speed up the rise. First, please make sure to use warm water in your dough (if you’re doing this already, great!). Second, many people use their ovens to create a warm spot for the dough to rise. To do so, adjust your oven temperature to the lowest setting, then turn it off completely, and wait for the temperature to drop to 80 F (use an oven thermometer for indication). It’s important the temperature is not higher than 80-84F. Then place a covered, oven-safe bowl of dough inside. The heat will give your dough a boost to jumpstart the rise. It’s a great technique for chilly days. Hope this helps!
Margaret says
Hi Emilie,
I have just received your book and have been reading through the basic steps. I have noticed that you explain the stretch and fold method but do not mention it or include it in the steps of the Everday Sourdough recipe or the High-hydration Sourdough recipe. Should we use it in these recipes?
Also on page 191 “How to shape oval loaves” The bottom left hand photo is not showing what the explanation is underneath – “with floured hands pull the dough towards you to tighten its shape” It shows a round banneton containing a loaf ready for final rise!
Please could you post the correct photograph?
Emilie says
Hi Margaret!
Thank you for your note :) It’s not necessary to use the stretch and fold technique in the Everyday Sourdough & the High-Hydration Sourdough. This technique was intentionally excluded from these recipes, specifically the Everyday Sourdough to promote a more hands off approach. However, it can be applied as an optional step if you prefer, as indicated in some of the other sourdough recipes and in the “Sourdough Steps Explained” section. It’s up to you! Regarding “How to Shape Oval Loaves” unfortunately, as you have noticed there is an error. It was only brought to my attention recently, and I plan on posting the full section here on the blog! Thanks again for bringing it to my attention, and my sincere apologies for any inconvenience!
Karen says
Love love this book! Trying out this weekend, just one question, when you say on the Everyday Loaf to bake the last 10 minutes directly on the rack, is that with or without the parchment paper? Thanks so much for the info and I am so excited to use my starter on its new journey!
Emilie says
Hi Karen! Wonderful, thank you so much! A very exciting journey awaits you :) For the recipe, it’s without the parchment paper.
Kathryn says
Hi Emilie,
I’m making your everyday sourdough from the book right now! It’s on its final rise and it just occurred to me that my cast iron dutch oven might bake it differently because it is not enameled. Does it make a difference whether you bake in an enameled dutch oven or a basic cast iron dutch oven?
Thank you so much for these lovely recipes! I can’t wait to try my first loaf!
Emilie says
Hi Kathryn!
Great question! You know, I’ve never baked my bread in a traditional cast iron pot (only enamel coated Dutch ovens and enamel roasters). However, I know bakers who have, and have done so without any issues. Does your pot have a lid? That is the most important factor. You need to trap in the steam so the dough has ample time to rise before the crust hardens. Other than that, I would just keep your eye on it as it bakes so that it doesn’t burn (I’m not saying this to worry you by the way, it’s just what I would do!). Hope this helps! xx
Michael Campbell says
Got my copy yesterday. Great looking, with super photographs and
lots of “can’t wait to try them” recipes. Congrats on a wonderful book on sourdough!
Emilie says
Wonderful! Thank you so much Michael! Enjoy the book :)
Nina Birindjieva says
Are the recipes good for gluten free flour?
Emilie says
Hi there,
The recipes in the book should be used with traditional wheat flour. They were not tested with GF flour. I would look for a specific book or material on GF sourdough bread ;)
Jim says
I just pre-ordered on Amazon. Looks GORGEOUS! I make sourdough every Sunday, with two bakes a week. I can’t imagine not having homemade bread available. It’s so easy but you’re right, others seem intimidated. I’m glad you’re putting out the word! And excited to see your recipes and stories.
Emilie says
Hi Jim! Wow! Thank YOU! I really enjoyed making this book- from the baking, to the late night testing (and eating, oh my goodness), and photography, it really was a journey of the heart. And a good journey that is! I am grateful for your support. Sourdough and homemade bread is one of the best gifts you can give to yourself and family. I couldn’t imagine it any other way! I do hope you enjoy the book!
Nancy Brewington says
Congratulations, Emilie! I just ordered one for me and one as a present for a bread lover. Thank you for sharing your passion.
Emilie says
Hi Nancy! Thank you! Thank you! I hope your bread-loving friend enjoys the recipes! Thanks again for reading my stories and taking the time to comment! xx
Lori Rice says
It’s beautiful! Congratulations!
Carmen says
Hello Emilie, Congratulations! I have been waiting patiently for the release of this book and look forward to it. I have been practicing my skills, but would love to learn more. Thank you!
Emilie says
Welcome Carmen! I truly appreciate your support- thank you so much. Please feel free to reach out should you have any sourdough questions along the way. Happy baking!
Katie says
Congratulations on this! It is the first thing on my Christmas list. :) Also I absolutely love that there is a heart of bread on the front cover without even trying. So sweet!
Emilie says
Thank you Katie! I hope you enjoy the book! Isn’t the heart something special? And it was right there all along! I just love stuff like that. xx
rebecca | DisplacedHousewife says
It looks absolutely gorgeous!!! I can’t wait for this book!! xoxo
Emilie says
Yay! Thank you Rebecca! I’m so excited for you to have it- you’re such a fabulous baker :)
Jennifer says
Are these photos from your book? Wow gorgeous! Can’t wait for the book. I always wanted to try baking sourdough but never thought I would ever attempt it. Looking forward Emilie!!
Emilie says
Hi Jennifer! What you’ve described is actually very common with sourdough. Most people think it’s too hard or that they don’t have enough time for it. But sourdough is just like anything else. Treat it like kids do and jump right in!
Rafaella Sargi says
I pre-ordered the book when it became available!! I will have two copies, one to cherish and one to gift!
Congratulations Emilie! It is an amazing accomplishment.
… and as I tell you offline, online or on video support: I believe you have magical superpowers!
BRAVO!
Big love
Raf*
Emilie says
Thank you SO much! You know I adore you. And that video just put me over the edge! xoxo
Pamela says
I LOVE sourdough but have been scared to make my own. Just pre-ordered your book. So excited!!
Emilie says
Hi Pamela! I know, sourdough has been known to have an overwhelming reputation. But the beauty of it, is that everyone can go at their own pace and do their own thing to find a comfort level that makes sourdough suitable for them. That’s the secret. And guess what- it’s fun too! I hope you enjoy the book. Thank you so much for your support :)
SallyBR says
I pre-0rdered a while ago, and look forward to it!
Emilie says
I know you did ;) Thank you my sweet friend. xx