Reading List

The following reading list of books are my cherished books on baking, those books that helped me get started and continue to inform, challenge and surprise me even after reading for the second and third time. If I had to choose a set of books to take with me to a deserted island that had nothing but flour, water, salt, yeast and an oven, these would be it.

I hope the following books provide you with as much insight and instruction as they have for me.

  • Allison Louise Bush

    Love to know when your book is coming? I have baked sourdough bread for years and stuck mainly to one method and loaf. That is of course until I found your blog. I have been obsessed ever since. It pushed me way out of my comfort zone and got me experimenting and having fun! So informative, well written and inspirational. My next project is to make a sourdough loaf that has as least sourdough taste as possible. My teenage daughter is at that age.. Enough said. Starting to feed my starter at room temperature to keep it mild and making the dough with a “young levain”. Is it possible to skip the proofing time in fridge and let i proof at room temperature? I will find a way. One day soon I will write back and say she loves my bread 🙂 Thank you so much for the time and effort you have put into these pages. Allison

    • No book plans currently in the works, maybe sometime in the future 🙂

      Thanks so much for all the comments, I really appreciate that! I think pushing out of one’s comfort zone is definitely a good thing — it’s how we grow and learn. Even if it can be frustrating at times!

      You can definitely skip the overnight proof in the fridge and proof right on your counter. At around 75ºF I’d guess somewhere between 2-4 hours would work, but use the “poke test” to determine the right time to cut proof as there are a lot of factors that go into this (Google that if you haven’t read about it, makes it easier to determine when your dough is ready!).

      Thanks again for the comments, really appreciate that! Happy baking, Allison.