Modern Sourdough By Michelle Eshkeri White Lion Publishing, £25
Popular wisdom has always held that the success of hot-section chefs comes from personal ingenuity, while victory for pastry chefs comes from good recipes. It’s an oversimplified view, of course, but it’s also one that is completely dispelled by sourdough. Its living, breathing starter, which has become integral in the past 10 years as the bread surges in popularity, requires deep intuition to manage its growth – and alongside it, bakers have been developing new ideas as to how it can be used.
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In