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.
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