A Home Baker’s Handbook by Ed Wood and Jean Wood
This book covers most everything you might ever wonder about the history, chemistry, and baking of sourdough bread. From Louis Pasteur’s 1857 discovery that fermentation in bread is caused by yeast, to a wide ranging look at bread baking cultures and in-depth discussion of the ingredients and methods that go into baking sourdough bread, the Woods’ extensive knowledge and experience will give you the confidence to begin your own baking adventure.
Over 100 recipes are included, with detailed directions to insure your success. If you are already making Jim Lahey’s No-Knead Sourdough Bread, this book will give you many more recipes to explore using the same method. You can buy a wide variety of sourdough cultures from their company, Sourdoughs International, https://sourdo.com/cultures/