Sublime

All the recipes in this book use strong bread flour and the quantity of water in the recipe is calculated for flour with this level of protein. However, one of the most common slip-ups people make is to use a very strong flour instead, without realising that this requires far more water to be added when mixing the dough. Without that additional wat

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Each recipe was chosen not only for how delicious the result is, but also to teach you a different facet of sourdough baking, like a mini lesson. For example, a recipe may teach you how to adjust the sourness in your bread, how to effectively mix in enrichments (dairy, egg, and sugar), or how to time your starter, levain, and dough so your bread is

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