Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family

Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family

by Natalya Syanova
Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family

Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family

by Natalya Syanova


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With this accessible, uncomplicated beginner’s guide, introduce your kids (or just yourself) to the secrets behind sourdough baking, a tradition the whole family can enjoy together.

*2022 International Association of Culinary Professionals (IACP) Cookbook Awards Finalist*

Using three simple ingredients: water, flour and salt, Sourdough Baking with Kids teaches young bakers and their families about the science behind caring for active sourdough starter: how to create it, keep it alive, feed it when it’s hungry, and prepare it for baking.

Each recipe in this book includes different ingredients, colors, and techniques for parents and kids to craft their own bread loaves together. Along the way, families can pick up breadcrumbs such as changes to observe in the dough, fun facts about bread around the world, and little lessons on the patience and discipline behind the process.

Once the basics are under your belt, families can dive into kid-friendly breakdowns of sourdough loaf and sourdough discard recipes including yeast-based baked goods recipes.

Bake these and more fun and delicious recipes with your kids:
  • Easy Same-Day Sourdough Loaf
  • Purple Corn Sourdough Loaf
  • Sweet S’more Sourdough Loaf
  • English Muffins 
  • Chocolate Cherry Brownies
  • Apple Galette 
  • Chocolate Chip Cookies

Unplug from the world around you, open Sourdough Baking with Kids, and connect with your family in the kitchen through this exciting baking experience you can share with your kids.

Product Details

ISBN-13: 9780760371473
Publisher: Fair Winds Press
Publication date: 11/23/2021
Pages: 160
Sales rank: 448,252
Product dimensions: 8.50(w) x 8.40(h) x 0.50(d)

About the Author

Natasha Syanova is a Chicago-based mother of two and sourdough expert with over seven years of baking experience. In 2013, she attended Food Enthusiast classes at the French Pastry School in Chicago to understand how to professionally bake pastries from the industry’s best. By 2020, her platform @NatashasBaking was named by Forbes as one of the top bread influencers that are go-to references when you are learning to bake bread at home. She is constantly exploring chemistry methods, flour types, proofing techniques, and more—proving that beautiful bread is both a science and an art. Natasha brings the age-old secrets of successful bread baking to a new generation in her first book, Sourdough Baking with Kids.

Read an Excerpt

Keep Your Sourdough Starter AliveYour starter is ready, but like every living thing sourdough starter needs food to stay alive. Your sourdough starter will grow after feedings and deflate when it’s hungry.  Your starter’s activity is the key to making your bread beautiful. Feeding your starter twice a day will keep it happy and healthy, and it will pay you back with delicious bread. Flour and water are two of the main foods that starter needs to make it strong and happy. We’ll be using whole grain whole wheat flour and filtered water for each feeding.

Let’s see what starter feedings look like.
In the morning and in the evening: Take 1 tbs (15 g) of your active starter out of the jar), mix it with 2 tbs of flour (30 g) and 2 tbs water (30 g). Look for a sour cream consistency. Cover the jar with a lid, but not too tight. It needs some air flow to breathe. Collect leftover starter in a bigger jar and keep it in the fridge. This will be your Sourdough Discard and you can use it for the recipes in Chapter 3 (page xx).
What’s happening in between feedings?

After your starter was fed, the healthy bacteria and microorganisms from the seed starter ate the sugar from the flour and exhaled CO2, which produces air pockets and bubbles. When you see air bubbles forming, that means that starter begins to rise and grow in volume. It might double or triple in volume within 4-6 hours. After starter reaches its peak, it will start to deflate, because there’s not too much food left, bacteria ate it all. Starter gets hungry, overproducing acidity that makes it become flat and more liquid.

Table of Contents

1 Welcome to the World of Bread Baking
The Origin of Bread
Bread Science and Benefits
Equipment and Ingredients
Safety Rules
2 Creating Sourdough Starter from Scratch
A Note on Weighing Ingredients
Before You Start Your Starter
Converting Whole Grain Starter into a Regular Flour Starter
Caring for Your Sourdough Starter
Preparing Your Sourdough Starter for Baking
3 Step-by-Step Sourdough Baking Concepts
The 12 Steps of Bread Baking
4 Recipes with Sourdough Starter
Basic Sourdough Loaf
Country-Style Sourdough Bread
Butter-Enriched Sourdough Loaf
Purple Corn Sourdough Loaf
Potato Sourdough Loaf
Jalapeño-Cheddar Sourdough Loaf
The Softest Milk Sandwich Loaf
Double Chocolate Sourdough Loaf
Cinnamon-Raisin Sourdough Loaf
Turmeric and Poppy Seed Sourdough Loaf
Sweet S’mores Sourdough Loaf
Sourdough Pizza Dough
Sourdough Challah
Sourdough Cinnamon Buns
5 Savory Recipes Made from
Sourdough Discard
English Muffins
Sourdough Biscuits
Cheddar Scones
Sourdough Crackers
Sourdough Popovers
6 Sweet Treats and Desserts Made with Sourdough Discard
Banana Bread
Blueberry Muffins
Apple Galette
Cinnamon Crumb Coffee Cake
Chocolate Chip Cookies
Chocolate-Cherry Brownies
7 Yeast Baked Goods
No-Knead Crusty Bread
Pretzel Bites
Super-Soft Milk Buns
Chocolate Babka
About the Author
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