Award-winning bread baker Andrew Whitley's bestselling book on sourdough plus his own sourdough starter will help you make the perfect loaf of sourdough.
In Do Sourdough, Andrew Whitley – a baker of over 30 years who has ‘changed the way we think about bread’– reveals how the slow fermentation that’s key to real sourdough can happen while we’re asleep or at work. And by using his simple and fuss-free method, everyone can make this wonderful bread at home. Discover:
- The basic tools and ingredients you need to get started
- How to create, and refresh, your own sourdough starter
- Delicious recipes for basic loaves as well as sourdough pizza, ciabatta, crumpets and more
- A 7-day plan for the bread you don’t devour immediately
The result isn't just fresh bread made with your own hands and in your own time, it’s the chance to learn new skills, make something to share with family and friends, and change your world – one loaf at a time.
Bread Matters' Sourdough Starter:
In 1990, Andrew Whitley brought some sourdough from Russia to make rye breads at his Village Bakery in Melmerby, Cumbria. That sourdough was refreshed with organic rye flour and water and used to make a batch of bread, with a bit kept back to start the next batch – and so on.
Now years later, everyone can make delicious naturally-fermented bread with the distant descendant of that very same Russian culture. Inside this packet are ten grams of dried sourdough, which is easily brought to life again with warm water and rye flour. One more refreshment and you're a sourdough baker – and you never need buy industrial yeast again.
The dried sourdough comes in a compostable cellophane bag. Instructions and a recipe for rye bread are printed on the inside of the packet, so there's no waste. Best of all, the starter is supported by the Bread Matters Network, a website and community dedicated to sharing sourdough and the joys of making this kind of bread.
- Bread for Doers: Learn to make sourdough with time-saving tips and simple methods
- Create your own sourdough starter to make loaves, pizza, crumpets and more
- Written by a baker with over 30 years' experience
- Colour photography throughout