How to Make Sourdough

The definitive book showcasing the variety of sourdough breads and pastries.
Sourdough is hugely popular, and evidence suggests that slow-fermented foods are easier to digest - good news for everyone, but especially those with gluten sensitivity. Once you've mastered the sourdough "starter" 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.

ISBN: 9781849757041