Once a ‘lost’ artisan bread, we’re now eating more sourdough than ever before. Supermarket sourdough sales have risen by up to 98% and for home bakers, sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique, and there are many of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. Enter Dr James Morton, baking pedant and fermentation fanatic, with Super Sourdough to explain the basics for both the uninitiated and more experienced bakers.
James delves into the technical science behind baking to explain how and why sourdough works, including how to make your own starter from scratch and a helpful trouble-shooting guide to keep it in check. With over 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, as well as plenty of ideas on using up your leftover starter, including crumpets, pasta and pancakes, Super Sourdough contains clear step-by-step instructions, troubleshooting tips and explanations of what works and why.
Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for.