Getting Started with Sourdough: From Flour to Levain to One Great Loaf

by Chad Robertson, Jennifer Latham

Listening Length: 1 hour and 49 minutes

Learn the basics of wild yeast bread baking in a mini master class from Chad Robertson, world-renowned inventor of Tartine bread, and Tartine head baker Jennifer Latham.

If you've always been intrigued by the idea of baking beautiful, post-worthy loaves of bread from your own sourdough starter but have found the process confusing or intimidating, this is your easy entry into producing incredible loaves at home. Chad Robertson and Jennifer Latham have taught legions of professional bakers to bake bread with a deeply flavorful crust and a custardy crumb. Now they've simplified those lessons to talk you through their process.

In just a few hours of listening, you'll learn:

How and why natural yeast makes the most delicious, healthy, and versatile bread
What to know about flour (and the farmers and millers who produce it)
How to establish and tend to your starter
How to use your starter to reliably bake a spectacular rustic loaf at home from just four ingredients: natural leaven, flour, water, and salt

Genres: Cookbooks, Audiobook, Food

Audiobook

First published August 18, 2020

Reviews

[Kinley · Rating 5 out of 5]

5/5 stars

Did I sit down and listen to this in one setting while I colored? Yes, yes I did.

Anyways, this is a great basic audiobook in which you learn a little bit about the history of bread and why sourdough is so good for you. I’m a science girly, so I loved hearing about wheat, and the natural proteins, gluten, etc. Additionally, the authors take you through how to make a starter, how to care for it, and how to make an excellent loaf of bread.

I haven’t put their exact measurements/formula to the test, but that’s upcoming! It was easy to follow and gave me some confidence in making sourdough.

[Maureen · Rating 5 out of 5]

It's an audio love story to sourdough. A quick listen and told so one can easily listen and pause while crafting one's own loaves. I have made country loaves with their print cookbooks, and will continue to, but I like hearing both authors discuss the flours, terms, and concepts as if I was in a class with them. Nice job.

[Keli Wright · Rating 5 out of 5]

Wonderful intro to sourdough bread baking. Quick intro with mother recipes. Not intended to be a full course. Instead this book gives you the basics and explains the natural processes involved in baking and principles so you can make adjustments in eminently understandable language. I'll read this again and again.

[Marie Louise · Rating 3 out of 5]

Very basic introduction. A little patronizing at times. I didn’t care for it when they spelled out words. (Yes, it’s an audiobook.) It could be useful for someone just starting out. I did bookmark one spot when they say what size banneton they use for their 1kg loaf (9.5” round, from outer edge to outer edge).

[Bibliobabe · Rating 3 out of 5]

A quick intro to the behind-the-scenes of sourdough. Easy to follow, but I'll always prefer my cookbooks printed.

[Cheryl · Rating 5 out of 5]

TERRIFIC! I listened to it 3 - 4X.
Then, went out and bought my own copy of this audiobook.
So useful ...

[Lisa Tangen · Rating 5 out of 5]

I highly doubt that I will actually making sourdough bread like described in the book but it is very cool.

[Jenn. · Rating 4 out of 5]

Read as audiobook from Audible.

Short and sweet filled with basic information.

[Eric · Rating 4 out of 5]

I didn’t realize the book was so brief and the jazz music was annoying to me personally while trying to listen. The content was good.

[Sarah Ressler Wright · Rating 4 out of 5]

Great and detailed. The answer is measure carefully.

[Melissa · Rating 4 out of 5]

so complicated.