Guest Post: Carroll Pellegrinelli & Starter Sourdough – The Step by Step Guide to Sourdough Starters

Posted September 30, 2019 by meezcarrie in Author Interview, Carroll Pellegrinelli, nonfiction / 7 Comments

When fall hits, I of course hope for the weather to get cooler & the pretty fall colors to pop out sooner than they actually do here in Kentucky. Then, I get in the mood for warm doughy foods like bread. Especially bread. (I’m drooling a little now at the thought) So I’m delighted to welcome Carroll Pellegrinelli to the blog today to share a recipe from her new cookbook Starter Sourdough – The Step by Step Guide to Sourdough Starters

GENRE: Cookbook

PUBLISHER: Callisto Media
RELEASE DATE: October 1 (ebook) / October 15 (print)
PAGES: 158

Easy sourdough starter―for flawless finished bread.

For perfect sourdough bread, you need a healthy and happy starter―that yeasty concoction that gives sourdough its tangy, delicious flavor. Starter Sourdough helps you get the tricky starter process down pat, so you can have mouthwatering loaves, rolls, baguettes―and even cakes and cookies!

This guide simplifies the process of making your own starter so it’s accessible to anyone, no matter your skill level. Keep your tasty new creation alive and thriving with the help of clear instructions accompanied by beautiful photographs. Then try your hand at baking Perfect Italian Sourdough, Sourdough Marble Rye Bread, Double Piecrust, Sourdough Pretzels, Sourdough Cinnamon-Sugar Doughnuts, and more.

Inside Starter Sourdough, you’ll find:

  • Great start―Master the secret to a good sourdough bread using this basic starter recipe: just flour, water, and a little attention.
  • Creative variations―Craft whole grain breads, pizza dough, biscuits, and cake―there’s a huge variety of recipes to explore, all from your starter.
  • Nonstop starter―Sustain a hearty, long-lasting starter with a simple weekly feeding schedule, so it will repay you in baked goods for years to come.

Put a unique twist on baked goods with Starter Sourdough!

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What I like most about a sourdough starter are is its uniqueness and flexibility. No one in the entire world can have a sourdough starter just like yours. Even if they begin with the same amount of water and flour, your starter will be different. Besides the ingredients used in feeding, there are other influencing factors like the air in your home and your chosen feeding schedule. The sourdough starter is flexible because it can be used in any recipe that uses flour. Besides a multitude of bread recipes, my cookbook also offers a variety of recipes such as cakes, cookies, pancakes and more.

I hope you enjoy these Sourdough English Muffins. They are so much better than store-bought English Muffins.

YUM!!!! My mouth is watering! Anyone else’s??

Carroll Pellegrinelli has been baking for as long as she can remember. Under her mother’s guidance she began creaming her butter and sugars as soon as she could reach the counter. A few years later, in an effort of self-preservation, her father took up bread baking. He found that kneading dough alleviates work-related stress. Carroll soon followed suit and began baking bread too. For almost 20 years Carroll wrote about Desserts and Baking for, which was owned by The New York Times. Combining her love of food and travel, Carroll wrote the first book in a series of adventure travel cookbooks: Travel with the Lee Girls, As they Shop and Eat Their Way Through the South, New Orleans. The book is available on Amazon in paperback and in e-book at

Her latest book is a cookbook called: Starter Sourdough – The Step by Step Guide to Sourdough Starters. This book can be found at:


What about you? What interests you most about this recipe from Carroll Pellegrinelli  and/or Starter Sourdough? Do you like to bake bread?

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7 responses to “Guest Post: Carroll Pellegrinelli & Starter Sourdough – The Step by Step Guide to Sourdough Starters

  1. Helen Angel Austin

    Why do her recipes use ‘4 ounces equals one cup?’ Eight ounces in one cup. Do I use four ounces of flour or one cup of flour in the starter recipe??? Has anyone even used her recipes???

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