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James Morton is a doctor, a baking pedant and a fermentation fanatic, and here he guides the home baker through sourdough from scratch. The book starts from the premise that the process is alive, meaning every loaf turns out to be its own thing, which comes with a handful of pitfalls that are easy to avoid if someone points out where they're hiding. That's exactly what he does. 176 pages, in a format and at a price that make it a sensible first book, before you decide whether the subject is going to become a way of life.
Format: Paperback
Number of pages: 176
Language: English
First published: 2021
