Baking with Rosehill Sourdough eBook
$20
v7 release notes: The long awaited naan recipe is here! It’s here! And they are so freaking good!! My new go-to RHSD III with updated timings is in v7, along with the RHSD IV where I actually put rye in a loaf (and liked it!). Also, donuts! A naturally leavened donut that is different from the old fashioned donuts in previous versions (don’t worry. that recipe is still in here too!). The cheat sheets have been added to the resources page AND (the most anticipated updated for pizza beook owners) Alternative Size Tables! All loaves have been standardized to 750g and the alternative size table lists ingredients to make 500g, 600g, 750g, and 1000g loaves to serve as a quick reference. v7! Woo!
Baking with Rosehill Sourdough will help you learn how to be confident baking all things sourdough. From bread and pizza to crackers, waffles, biscuits, and beyond; bake your way through this cookbook and you will have the confidence to conquer any sourdough recipe!
This also includes a step-by-step 4 week plan for learning sourdough, a brand new bread recipe for folks who just made a sourdough starter for scratch, and (the thing a lot of you have been asking for) each recipe now includes a timeline so you can easily plan your week using the included printable baking schedule that will help you know exactly when to feed your starter and make dough based on when you want to bake.
This is a digital book. This allows me to update the content from time to time. All previous customers will receive free updates.
Mark –
I’ve only tried a few recipes (from both the Pizza ebook and the Baking ebook) so far, but everything is easy to understand and has produced excellent, delicious results. I’m looking forward to the additional free recipes that Mike adds in the future too! I like that he has recipes for using both the starter as well as the discard so nothing goes to waste. Excellent YouTube videos too to demonstrate for those of us who prefer to learn visually.
Sylvie Maie –
I absolutely love my wood pulp banneton! They’re hands down the best for sourdough baking. Unlike traditional cane baskets, the wood pulp material provides a smoother surface, which means my dough never sticks. They also regulate moisture beautifully, giving my loaves that perfect crust and structure every time. Right after used, I place on my oven fan and it dries out super fast. Cleaning is a breeze—just a quick brush, and they’re good to go. If you’re serious about sourdough, you need one (or a few) of these. Highly recommended!