There’s more nonsense talked about sourdough than any other foodie subject – so it’s not surprising many cooks are put off, thinking it’s complicated, or time-consuming, or that they are signing up to some eternal commitment. Sam Fromartz documents a multi-year bread-baking odyssey which took him to France, Germany, California and other destinations to learn the bread-making process. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. The Tartine Basic Country Bread recipe is the “mother recipe” from which all modern, high-hydration sourdough recipes are essentially derived.

Elaine popularized a simplified, overnight sourdough method which is wildly popular among beginning bakers.

It’s been a while since lock down (thankfully) but I’m still baking this loaf at least once per week. I will say that it is clear to me (as an English teacher) that her first language is not American English as there are many spots sprinkled throughout that cause small spots of confusion- referring to “jugs” for example when in America, a jug probably isn’t what’s meant.

Vanessa’s other books include the award-winning ethical and sustainable recipe book Food for Thought, The Sourdough School: Sweet Baking and Ten-Minute Sourdough.Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell.

And my book aligns perfectly with the same goal I've always had with The Perfect Loaf: to be a resource to help you become a better baker in your home kitchen. Some methods of baking, such as ‘Tartine Method’ require a sourdough leavening agent be made from a sourdough ‘mother culture’ (aka your Starter). The Sourdough School was named in the top three courses in the UK by the Times, and top ten in the UK by the Telegraph and the Evening Standard. Michael’s book, and his spectacular Pain au Levain recipe, take you back to the true French country loaf in the French bakers’ tradition. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun.The Sourdough School is an internationally recognised centre of excellence in sourdough, and the nutrition and digestion of bread. I’ve been where you’ve been, wishing I had someone who could guide me through the processes that make up sourdough baking and help me bake a great loaf. More a first-person story than a bread recipe book (although it includes a few recipes) the book focuses on one man’s journey to learn history of breadmaking, and in that process he discovers the colorful backstory of modern bread baking.