BAKING SOURDOUGH

Celebrated for its health benefits, superior texture and unique flavour, sourdough goes back to the roots of traditional breadmaking and gives you the freedom to craft your own dietary staple to your own specifications. Artisan baker Kevan Roberts takes readers on a sensory journey through the formation of sourdough from natural yeast to the craft of producing your own perfect bread, croissants, pancakes, pizza and more. With step-by-step colour photographs and detailed guidance, his original recipes take us through the understanding of the sourdough process: how to build and maintain a healthy sourdough starter, essential equipment, methods and preferments, techniques in kneading, shaping, scoring and baking, converting commercial yeasted products to sourdough, gluten-free sourdough and a comprehensive troubleshooting guide. There are 30 recipes from a basic starter to getting colourful and creative with herbs, nuts, seeds, fruits and cheeses like the Walnut and Stilton Spring Onion Bread, Wild Garlic Rolls, Spelt, Buckwheat and Honey Sourdough, a Gluten-Free Pizza or Focaccia plus sections on milling at home, additions to aid digestion and what to do with leftovers like making Crispbreads or Bread and Butter Pudding. Wild yeast are organisms that live everywhere and here is your chance to get a Biga start. Sorry bread lovers! Learn to create your own freshly baked sourdough again and again. 144pp in large softback, 100 colour illus.