This book is to provide some insight into the history of sourdough, the process necessary to make sourdough bread, and to provide recipes that can be used in the common household kitchen. Throughout the book, there will be mention of technological terminology and some explanation as to the chemical processes that are involved in creating sourdough. While it is not necessary to be a chemist to make sourdough bread and sourdough starters, it is important to understand how things work and what goes into the process of making the bread.
Sourdough recipes all have one thing in common: the sourdough starter. Before engaging in trying these recipes, it should be noted that the reader should either read the steps to creating your own sourdough starter at home thoroughly or to acquire a pre-made sourdough starter. This is what gives the sourdough its flavor, texture, and consistency. Without it, the bread is simply not sourdough.
