Super Sourdough cookbook and recipes by James Morton
Super Sourdough cookbook and recipes by James Morton
Super sourdough by James Morton is a cookbook for sourdough newbies
I’m a fairly competent cook, but I’ve always been intimidated by sourdough. It’s got a language of its own, one that’s kind of scary to a novice. Like, what the heck is a starter? Luckily my sister is a dab hand at making all kinds of bread, so I’ve got someone to ask all my silly questions to. That, combined with the recipes from the Super Sourdough cookbook by James Morton, mean that I’ve finally conquered my fear. A bit.
But let’s be real, making bread (and especially sourdough) is an art. A dark art, to be sure. One shrouded in mystery and intrigue. It takes just one wrong step and boom! Flat bread – and not the kind of flat bread you make on purpose. That’s my experience of bread-making.
Which is all to say that I’m never going to be a fish in these waters. Bread making just doesn’t come as naturally to me as to others. But I’ve still enjoyed getting to know the process of making sourdough with the recipes from the Super Sourdough cookbook.
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What are the recipes like in Super Sourdough by James Morton?
Super Sourdough by James Morton is a great cookbook for someone just starting their sourdough journey. But it’s equally good for those with a bit more experience, because it gets into the nitty-gritty of bread-making.
James spends a lot of time going through sourdough basics. The first half of the cookbook goes through the whole process of making sourdough breads, from starter to finish (like what I did there?) :D
There are sections on creating and caring for your starter, and some kneading and shaping tips which are crucial to making a good loaf.
There’s also a troubleshooting section to turn to if somethings gone wrong.
Making your sourdough starter is the hardest part in my opinion, so the section on starters is helpful. You never really know if the starter is alive until the day it magically it shoots up and then: you have yeast!
Once you’ve got a strong and mature sourdough starter, you can move onto the fun stuff – the bread!
Each sourdough recipe has a useful introduction, a list of ingredients, and a step-by-step guide to get the best results. And there are plenty of pictures to show you exactly what to do.
The Super Sourdough cookbook starts with a few simple recipes, from a white San Francisco sourdough to a seedy sourdough loaf. The recipes then move on to batch loaves (like pretzels, bagels and little buns). There’s also a section on enriched doughs, and some Bread Ahead donut impersonators that I’m dying to try out.
I’m also intrigued by the section covering ancient grains where the bread is made from everything but bog standard white flour.
And with James as our guide through the world of sourdough, I feel like I could try any of these breads! (I might fall flat on my face, but hey ho).
San Francisco sourdough recipe
As with most of James’s recipes in Super Sourdough, he recommends giving the bread dough a good knead at the beginning, with plenty of stretching and folding throughout the proving process. This results in a loaf with great rise and brilliant chewy texture.
The recipe also calls for a mature starter which really puts the “sour” in “sourdough”. The resulting bread is packed with flavour.
Best of all, the San Francisco sourdough recipe shows how far a tiny bit of technique can take you. It’s a classic recipe, and one to add to your arsenal.
Sourdough fougasse recipe
I enjoyed making this fougasse recipe from Super Sourdough. It’s another basic recipe, but one with great results.
You only need one long proof of the fougasse dough before shaping and baking, so it can easily be made in a day. And because I made it on a hot day it really only needed a 3-hour proof, including folding the dough every half hour.This Youtube video is great for bread shaping technique.
The resulting sourdough fougasse is chewy and focaccia-like inside, and crisp outside. It would be fabulous dipped in some nice olive oil, or as a side to a cheese board.
Sourdough focaccia recipe
I love focaccia. And I love sourdough bread. So I figured I’d be quids in with a sourdough focaccia. Turns out I was right ;)
It’s an interesting recipe that uses a rye/whole-wheat starter to add nutty flavour to the bread. But the starter I’m using is made with white flour, so I substitute some of the white flour content in the dough for whole-wheat. The resulting sourdough focaccia is full of flavor, and has a great texture.
For toppings I chose some classics – sea salt (non-negotiable), fresh rosemary from the garden and sliced green olives (nothing fancy, just pitted olives from a jar).
It’s a nice recipe, but I’d caution against making it on a humid day. Any excess moisture in the air makes this already high-hydration dough difficult to handle. Lesson learnt – if its humid, reduce the water in the dough.
And while on one hand the dough proves quickly, on the other it doesn’t have much strength – possibly from the inclusion of whole wheat or from the high olive oil content. Next time I’ll use a rye starter rather than substitute with whole-wheat in the dough.
You’ll also need a large high walled roasting tin (or a cast iron skillet) for a good rise – not the flat tray I used! Overall it’s a good recipe, but one where it probably pays to stick to the instructions.
Overall thoughts on the recipes in Super Sourdough by James Morton
All in all, Super Sourdough by James Morton is a great cookbook for a sourdough newbie. It’s one I’d happily gift to someone interested in learning how to make bread.
Buy Super Sourdough by James Morton.
