Sourdough (Recipes for Rustic Fermented Breads, Sweets, Savories, and More) - 9781645474173
List Price:
$35.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Sarah Owens, Ngoc Minh Ngo
Format:
Hardcover
Pages:
296
Publisher:
Shambhala (October 14, 2025)
Imprint:
Shambhala
Language:
English
Audience:
General/trade
ISBN-13:
9781645474173
ISBN-10:
1645474178
Weight:
41.6oz
Dimensions:
8.24" x 10.31" x 1.11"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T163601_155746737-20260405.xml
Folder:
RandomHouse
List Price:
$35.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
10
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
A James Beard Award Winner for Baking & Desserts
Now celebrating its 10th anniversary, Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results—going well beyond bread into a wide range of other baked goods.
In Sarah Owens’s pioneering Sourdough, she demystified using sourdough starter for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, she showed how to use home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more—well beyond bread. Ten years later, sourdough is more popular than ever. To celebrate, this refreshed anniversary edition includes an updated introduction and expanded resources section.
Sarah Owens spent years baking conventional baked goods, only to realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her favorite foods, she knew she must find a health-sustaining alternative. Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, she launched an artisan small-batch bakery, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. A botanist and gardener as well as a baker, Sarah accents her recipes with brief natural history notes on the highlighted plants and ingredients. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
Now celebrating its 10th anniversary, Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results—going well beyond bread into a wide range of other baked goods.
In Sarah Owens’s pioneering Sourdough, she demystified using sourdough starter for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, she showed how to use home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more—well beyond bread. Ten years later, sourdough is more popular than ever. To celebrate, this refreshed anniversary edition includes an updated introduction and expanded resources section.
Sarah Owens spent years baking conventional baked goods, only to realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her favorite foods, she knew she must find a health-sustaining alternative. Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, she launched an artisan small-batch bakery, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. A botanist and gardener as well as a baker, Sarah accents her recipes with brief natural history notes on the highlighted plants and ingredients. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
