The most ancient of leavened breads, sourdough is celebrated for its rustic rondure, musty flavour and the patient effort of its preparation. Nothing compares to the fragrant temptation of a freshly baked loaf: Norwegian bakers Casper André Lugg and Martin Ivar Hveem Fjeld’s inspire and teach you how to make your own through simple steps and beautiful photography. Includes an introduction to making your own starter and basic bread, in addition to 15 specialist recipes and foreword by Vanessa Kimbell, founder of The Sourdough School.
- H 25 W 20 cm
- 160 pages