Sourdough

In this book, I am introducing you to sourdough and long fermentation. I want to show you that the most important ingredient is time and waiting for things to develop. Also that you really do not need lots of sourdough to make a great loaf of bread.

Some of the recipes I have turned from yeasted dough into a sourdough. I find that once you understand how all the ingredients work, you can make a great product. Bread will always differ from season to season because of the weather and the new-season flour, to name but a couple of things. Some of the ingredients will be a bit more challenging than others so have patience and take it one step at a time. It’s really important to read the recipe thoroughly, make sure you weigh out all your ingredients, dry and wet, and that you can see all your ingredients before you start mixing. You’ll also achieve the best results with good-quality ingredients.

Throughout my baking career, I have introduced bread making to lots of people and it is so pleasing to hear that they are enjoying making great bread. I never get tired of making a loaf of bread because the magic starts from the time you start mixing and continues through to the moment you take the loaf out of the oven.

I hope you will have as much fun creating all the breads in this book as I have really enjoyed putting the recipes together. Lastly, do remember that if your sourdough is not bubbling, your bread will not rise.

Happy baking!