$42.34
- Hardcover
256 pages
- Release Date
1 September 2019
Summary
Once a “lost” artisan bread, we’re now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own.
And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermen…
Book Details
| ISBN-13: | 9781787134652 |
|---|---|
| ISBN-10: | 1787134652 |
| Author: | Dr James Morton |
| Publisher: | Quadrille Publishing Ltd |
| Imprint: | Quadrille Publishing Ltd |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 1 September 2019 |
| Weight: | 1.08kg |
| Dimensions: | 255mm x 197mm x 34mm |
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About The Author
Dr James Morton
James Morton is the author of five books including Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014, Why Baking Works (2015), Brew (2016) and Shetland: Cooking on the Edge of the World (2018). In 2012 he reached the final of BBC TV’s Great British Bake Off. He works as a doctor in Glasgow, owns a brewery in the city, and has won several national home brewing awards.
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