Whole-Grain Sourdough Made Simple Cookbook

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My new cookbook, Whole-Grain Sourdough Made Simple, is now available for pre-order! This cookbook is all about teaching you how to start your own whole grain starter and use it in easy recipes for whole grain artisanal and specialty loaves.

whole grain sourdough made simple cookbook cover image


 

I’m so excited I can announce finally that I have a new cookbook, Whole-Grain Sourdough Made Simple, coming out!! And it’s all about baking sourdough breads. Whole-Grain sourdough breads.

It was just six months ago when I was approached with this idea and if I was interested in or not. I’m a tad obsessed with sourdough bread, so when presented with the challenge of an entire cookbook of baking sourdough breads with whole-grain flours was presented to me I jumped in.

Baking with whole-grain flours can be difficult but I’m hoping that this book will let you experiment with new flours, and new recipes all while making nutritious tasty sourdough loaves.

What’s The Title Of Your Cookbook?

The title of the book is Whole-Grain Sourdough Made Simple. It has 40 recipes to get anyone started baking up whole grain sourdough loaves in the kitchen. Plus tips, tricks, and techniques to have you successfully master sourdough baking.

What’s The Whole-Grain Sourdough Made Simple Cookbook About?

Well as you could probably imagine, it’s all about baking sourdough loaves with whole grains flours. If you’re new to sourdough it’s chock full of tips, tricks, and techniques, (and of course recipes!) to get you started with a sourdough starter and then so you can begin to master baking whole grain sourdough loaves.

There is a variety of different types of loaves and breads that use a mix of different whole grain flours – from whole wheat, to spelt, millet, and so many more!

Here is a sneak peak of the chapters:

Chapter 1: The Fundamentals Of Whole Grain Sourdough Baking 

Chapter 2: Putting Your Whole Grain Sourdough Starter To Good Use

Chapter 3: Artisan Loaves

Chapter 4: Sandwich Breads And Pan Loaves

Chapter 5: Pizzas, Rolls, and Specialty Breads

Chapter 6: Discard Recipes

What If I’m New To Sourdough Baking?

If you’re new to sourdough bread, or heck, never even tried your hand at all it might seem like a challenge to jump into a cookbook about whole grain sourdough but I promise the book will start you out at the beginning.

So even if you’re a total newbie to sourdough bread baking I know you will still have success! The first two chapters will get you off on the right foot showing you how to make your own sourdough starter, proper equipment, and how explain how to maintain your starter.

What kinds of flours are used?

I aimed to make this book accessible to all and use mostly whole-grain flours you can purchase at most local grocery stores – such as whole wheat flour, spelt, rye, millet, and buckwheat but with a few other artisanal loaves made with specialty flours for those who want a challenge such as Kamut or Amaranth.

Want A Sneak Peak!?

Sign up below to my email list and I’ll send you a few sneak peak recipes for you to try yourself before you buy! Totally free, and forever to keep!

And thank you….

And I just want to say a BIG old thank you to you. Because I truly don’t believe I’d have this opportunity if it weren’t for all my amazing readers who check out my blog again and again. So thank you and I hope you love all the recipes that I created for this book.

But it’s been beyond worth it. Because the Whole-Grain Sourdough Made Simple cookbook is NOW available for pre-order. I’m hoping that this book helps so many people gain the confidence to jump in the kitchen and start baking up their own sourdough loaves!

If you have any questions regarding the book don’t hesitate to leave me a comment below! And don’t forget to pre-order the book!

And as always happy baking!



 

2 Comments

  1. Stephanie says:

    Hi! Absolutely love your book! Just a quick question about the Mutigrain Boule recipe. The Mutigrain cereal I have weighs about 75g per 1/2c (not 248g per 1/2c, as your recipe calls for). Would I recommend I use the cereal amount by weight or by volume for this recipe? Thanks!!

    1. Hi Stephanie- I may have used a different brand. I would try adding a 1/2 cup the first time and then see how that turns out. You may want to adjust and add more to your next bread.

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