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Do Sourdough + Starter Andrew Whitley

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
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‘Loving Do Sourdough by Andrew Whitley. Thorough, no nonsense, great recipes, ace photos.’
Tom Herbert, baker and author
‘Stumped on sourdough? Needing a refresher? This is THE book for you!’
Ben MacKinnon, E5 Bakehouse
‘The book is extremely useful and gives lots of tips for beginners to start making their first sourdough bread.’
Amazon reviewer
‘I am finding this book fascinating, and it's giving me the knowledge to really get into sourdough.’
Amazon reviewer

About the author

Andrew Whitley has 'changed the way we think about bread’ (BBC Food and Farming award judges). A baker for over 30 years, his company Bread Matters runs some of the most authoritative bread-making courses in the UK - popular with enthusiastic amateurs and professional cooks alike.

Originally a producer with the BBC Russian Service, Andrew left in 1976 to found the Village Bakery Melmerby in the Lake District. Over the next two decades it became one of the country's leading organic bakeries and the first to supply Waitrose. In 2002 he did a Masters in Food Policy and wrote Bread Matters (Fourth Estate 2006). It became a bestseller and won the André Simon 2006 Food Award. In 2008, he co-founded the Real Bread Campaign to bring good bread to every neighbourhood in the UK.

Andrew’s Do Lecture: Why bread needs time

Andrew thinks that changes in the way bread is produced have compromised its integrity. He tells us why - and what we might do to make it better. He reveals what goes into a factory loaf (and what doesn't) and how fast-made bread may be enough to turn your stomach. Andrew calls for the Real Bread Campaign to expose the adulteration of our staple food and to encourage people to take matters into their own hands by making their own bread.

Product Details

Dimensions: 120x178mm
ISBN: 978-1-907974-11-3
eBook ISBN: 978-1-907974-12-0


50+ colour photographs by Jonathan Cherry.

Paper & print details

Paperback editions are printed on Munken, an FSC-certified paper, by OZGraf Print.