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Sunset Cook Book of Breads (1966), published by Lane Books under the Sunset books line and edited by the staff of Sunset Magazine, is a classic guide to baking bread at home. This vintage cookbook features a wide variety of bread recipes from yeast breads and quick breads, to basic sourdough recipes. It provides in-depth instructions and practical tips that helped home bakers in the 1960’s.
Vintage Inspired Modern Recipe Remakes
Sourdough Starter (with milk)
Sourdough starter recipe is made using just milk and flour, and has a much shorter fermentation period. This recipe, traced to pioneers in the West and Alaska, is from a simple combination of milk and flour. For this recipe, it is best to keep at least 1 1/2 cups of this starter on hand and always feed with the same equal parts of milk and flour leaving it at room temperature until it again becomes bubbly then store in fridge.
Sourdough French Bread
This Sourdough French Bread has crispy crust with a tender, tangy crumb. It is a quick, same day sourdough bread that is easy to make without a lengthy overnight fermentation. The recipe is vintage inspired from my 1966 “Sunset Bread Cook Book” for french bread, that uses my Basic Sourdough Starter made of just milk and flour. Serve it alongside a warm bowl of soup, toasted with jam for a quick breakfast, or to build your favorite sandwich.
Related Recipes
Sourdough recipes
1960’s Cookbooks
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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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