Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home

Wonderful book to learn how to bake sourdough. Clear directions for all steps in the process.

Like Cynthia's other cookbooks, I knew this one would be well-written - and it is. Cynthia has the knack of putting the reader at ease while she explains how to prepare recipes that may or may not be somewhat challenging. Working with sourdough is usually daunting to newbies and it can be frustrating to create great breads the first time out. Cynthia's book keeps it simple and this is key, since there are so many variables to using sourdough starter. I love that the book starts out with a variety of breads before it reaches the sourdough loaf. As a baking instructor for home cooks, I think this approach works well, so as not to intimidate the reader. Plus, Cynthia opens up a whole world of breads and baked items to use your sourdough starter without the pressure of having to produce that perfect loaf. I've recommended this book to several of my students who want to dabble in sourdough, but they aren't experienced bread bakers. This book is an approachable start to a all-encompassing baking subject.

I'm a novice bread maker and purchased multiple books to learn. While other books at times felt overwhelming, this book gave me confidence and is the one I always return to. Starting at the beginning I followed the directions to create my starter, then began with the first few bread recipes before conquering my sourdough loaf. They keep getting better and better! Also every meal recipe that I've tried are fantastic. I highly recommend this book for anyone looking to build cooking confidence through a process that ends with fresh breads and healthy meals. Who wouldn't want that?

This book got me to finally try making a sourdough starter which previously seemed daunting and overly fussy. It is easy and the bread is tasty. Author's friendly enthusiasm is evident in the writing style. My family loves the bread. The recipes are mostly whole grain with a bit of white flour (but all I've tried work well using entirely whole grain.) Yes, they call for a bit of traditional yeast but that doesn't bother me. My one complaint is that the book doesn't spell out a schedule for feeding to replenish after using the starter. If I add one tablespoon each of flour and water each day, it's a long time between amassing enough starter to bake. So I'll do some internet searching to sort that out. Otherwise really enjoying the book.

This book has terrific bread recipes and it includes delicious recipes for things to have with the bread. I've tried the pancakes and the english muffins and both were easy to make and very tasty! I'm a sourdough novice and appreciate Cynthia's straight forward and clear instructions. I especially like the detailed section on how to care for my starter. I'm sure I'll be reaching for this book over and over.

I am sure that the advice is good and indeed the intro from the initial sample sounded very promising. The sentiments are good, wholegrain sourdough healthy foods etc. But I found it very frustrating to be confronted with imperial measures. I'm an Aussie - we converted to metric years ago. It's much easier to work in metric. Many very good bread books written by Americans (Peter Reinhardt, Josie Baker, Chad Robertson, not to leave out Modernist Bread) have no problems with the metric system. I'm afraid it's a dealbreaker since I cant easily compare with my own and other recipess and ratios. Just have to work out how to get a refund! Be warned if you are used to working in metric. Look at Reinhardt's Whole Grain Bread for an excellent book on making this type of bread.

This book is fantastic! I have made the pita, pancakes and English muffins and everything turned out beautifully! The taste in incredible as well - love that sour tang! This book explains creating and keeping starter in very clear terms. I attended one of her PCC classes, created my first starter, used it once and accidentally killed it. I started form scratch using this book and Cheech is alive and thriving! I thought bread baking was a little intimidating before this book and now I am experimenting and attempting new things I never would have tried. Thanks Cynthia!

After getting my Sourdough on the Rise book and reviewing another masterpiece of Cynthia Lair, “the godmother of whole food”, I immediately new I needed a copy for each of our chefs ASAP! Like all of Cynthia’s books and her approach to food and masterpiece teaching she de-complicates the processes while teaching you to appreciate the core of real food and how to work with it not against it. Love this amazing lady, love her books and appreciate her food and wellness wisdom that she shares with so many!

Very good and easy to follow and the recipes use ancient grains no white flour which is what I truly wanted!! Haven’t tried any recipes yet as I’m making the sourdough starter will update later if I remember 🤭

Bought as a present for a sour dough queen, but had a quick flick through seemed like simple recipes to follow. And some really creative flavours too, which i am eager for my housemate to try out!!

This book really helped me create and maintain a starter, which has been going strong for a year now. And I really have no desire to try any other sourdough recipe, as the one in this book is delicious & healthy. My diabetic partner also finds that it doesn’t spike his blood sugar the way store-bought loaves can. I haven’t tried any of the other recipes, but this is a great book for beginners.

I love this little book. I am not sure I will make bread every week but I am trying to eat as little processed food as I can. This book will help me do that.

The book looks interesting, as mentioned above I find the print so small I need a magnifying glass to read. Should have bought the Kindle version. J Noble