The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.
The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.
Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made—with flour, water and care. Once you've mastered the sourdough ‘starter'—the vigorous little mixture of flour and water that helps leaven the bread and develop flavour—you just need to mix a small amount of it with your other ingredients and you're well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want.
It's no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the
The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.
The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'.
Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made—with flour, water and care. Once you've mastered the sourdough ‘starter'—the vigorous little mixture of flour and water that helps leaven the bread and develop flavour—you just need to mix a small amount of it with your other ingredients and you're well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want.
It's no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the
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