The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins Hardcover – August 14, 2012

I grew up baking bread and love the ability to make bread with out the cost of yeast and all of the health benefits of active live cultures. It helps to have a wheat grinder as it will take a lot floor to keep your start fed. I have used both white and wheat floor and both have worked just fine. I got my start from a friend so I did not start mine from flakes. I started using a large mason jar with the start stored in the door of my frig and have found it works better to keep it on a shelf in the frig. I also started storing it in a crock. Following the instructions in the book I refreshed my start after a week. It was really bitter, it think I let go to long with out feeding it. I split it in two have one in the crock, and one in the jar in door. The one in the door was much runnier and more sour, it also needed to be feed more. I like the flavor of the crock stored start much more then the jar. I also learned that when you see water on top of your start it is time to feed it. Always poor the water off and scrape off the top layer of starter and discard it. My start has not grown much, but it always bubbles. I prefer to only use my start twice a week so I don't minded the slow growth. I have ben using it for a month now and have not had a brick yet. I like to mix my bread in my Kitchen Aid one evening and then bake bread the next evening. I put my bread in a cool but not cold place and let it rise 24 hrs. I have also had as short as an 8 hour rise by letting it rise in the oven with the oven off. I have used multiple recipes for bread, scones and pancakes each has been great. The bread will get more sour and bitter as it ages so I store it in the fridge, and often toast it before eating. Made with white flour it tastes just like bakery sour dough, and makes really good grilled cheese sandwiches.

Just got this book and I am super impressed! Only six chapters into it and I have learned so much more than I didn't even realize I didn't know! Also really love the way the book is made. The pages lay flat so it is easy to use as you work. Haven't found anything so far that has not been explained exceptionally well so everyone can understand what she is saying. Love the way she has researched what she is talking about also. Doesn't come across as a "listen to me, I know it all" person. So far I love this woman and hope to continue learning more and more about this type of baking from her. Another thing is she goes into the health benefits and things about gluten etc. that we are all hearing about nowadays. Seems everyone jumps on the bandwagon when they hear something bad, like the gluten rage thing. I think she presents a very good case on these types of things. Really makes you think before hopping on that wagon. I am sure this book will become one of my very favorites, not only in the kitchen but because it is actually a very very interesting and fast read. I just don't want to put it down, except to run to the kitchen to try out all these new things I didn't know. I'm an avid reader, but I cannot say the last time I read a "cook book style" book that really interested me much. And the way she keeps your attention is amazing! I would love to meet her someday if I ever get out there. But I can live vicariously thru her for the time being. Great book, I even got it on sale! Anyone who is even the least interested in making bread, or even the nutritional and historical value of bread products should get this book right away before it sells out. Thanks so very much, Monica

I love the idea of baking breads using natural yeasts. The authors are pretty clear on the benefits of using natural yeast, giving many health reasons why a person would want to do this. And there are many reasons!I'm looking forward to trying the recipes, just as soon as I can get a start of natural yeast. The recipes look very good and pretty easy to make. It does take more time than using the yeasts you buy at the grocery store, but I am more than willing to take that time for the health benefits.Only one complaint - and it's not really a complaint, just sort of. The authors are consistent in calling it "natural yeast" - they are actually talking about sour dough starters, and I wonder why they don't just call it that. I understand that different yeasts have different flavors, from mild to quite sour, but using the term "sour dough" would seem to help people get the idea of what they are talking about much faster. Oh well - nothing is perfect. I definitely suggest that people try this book and use the recipes contained in it. Yes, they are a little more time consuming to make, but it seems a small price to pay for using the natural or sour dough starter that will help diabetics be able to eat bread - or that will eat the gluten in the bread before baking so that people with gluten issues might be able to eat bread again. Definitely recommend it for people who are interested in healthy baking and eating!