Super Sourdough

Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own.

For home bakers, sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique, and there are many pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

James guides the home cook through everything from starters, flours, and hydration, to kneading, shaping, rising, slashing, and baking. He explains how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels, and buns, 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.