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While the book is attractive, and the recipes look interesting, the bottom line is the recipes aren't sourdough. The recipes might work, and I'm sure they are fast. But they aren't sourdough. Sourdough starters should not be made with baker's yeast, and won't become sourdough until the baker's yeast dies off. All of Rita Davenport's starters use baker's yeast, and all of her recipes use more baker's yeast. It isn't necessary - or desireable - to use commercial yeast in a sourdough recipe. Doing this means the baker either doesn't understand sourdough, or doesn't trust their starter. If you are interested in REAL sourdough, don't get a copy of this 1970's home economics styled cookbook. Look instead at Ed Wood's "World Soudoughs from Antiquity" or "Classic Sourdoughs: A Home Baker's Handbook", Peter Reinhart's "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread ", or Scott and Wing's "The Bread Builders". Another excellent resource for the budding sourdough baker is the rec.food.sourdough newsgroup.
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