Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery by Michelle Eshkeri

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Notes about Recipes in this book

  • Sourdough challah

    • Astrid5555 on April 26, 2020

      This challah is a real labor of love. All in all it takes 3 days to complete the recipe. It would have been nice to have had some kind of time schedule in the recipe head note. I had not read through all of the 2 page recipe before I started and ended up having to put the dough into the fridge twice overnight to fit it into my schedule (and this while self-quarantaining anyway). The end result has a much denser crumb than my go-to yeast challah bread which takes probably only 2 hours to make. It tastes nice but is not worth the time investment. Ok to try as a covid-19 sourdough project though.

  • Sourdough banana bread

    • Astrid5555 on April 09, 2020

      At the moment it’s either camp Sourdough or camp Banana bread, so this recipe was the big opportunity to be in both with one recipe. I had to give it a try and use some of my sourdough discard. Is the end result worth the wait? The recipe needs to be started 2 days ahead and had me utterly confused. Only after I had added an additional 167g of starter I realized that what the recipe wanted me to add was my step 1 pre-ferment. Well, with lots of the starter in the recipe I decided I could reduce the wait before baking and just put it in the oven straight away, otherwise I would have needed to bake in the middle of the night. Did we like it? This banana bread is much denser than a baking powder raised dough and a small piece goes a long way. I enjoyed the toasted hazelnuts I added (instead of the optional walnuts), but I much prefer other banana breads I made in the past.

  • Fig Khorasan cake

    • Astrid5555 on November 02, 2019

      This was my first time baking with fresh figs and this cake was absolutely delicious. Substituted plain flour for the Khorasan flour, worked well. Maybe this was the reason why the baking time was so off. After the 25 to 30 minutes indicated in the recipe, the cake center was still completely liquid. It took closer to 50 minutes until it was done. Nevertheless will definitely make again!

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...a treasure trove of recipes from London’s Margot Bakery and a stash of flour that brings me comfort

    Full review
  • ISBN 10 178131876X
  • ISBN 13 9781781318768
  • Linked ISBNs
    • 9780711249813 Hardcover (United Kingdom, United States) 9/8/2019
  • Published Sep 10 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States, United Kingdom
  • Publisher White Lion Publishing

Publishers Text

In Modern Sourdough, Michelle Eksheri shows you how to make mouth-watering treats from the basics (bagels, sourdough starter and bread), through to classics with a twist (challah bread and butter pudding, babka, rhubarb and custard danish, pistachio and flower shortbread). The secrets to the seemingly complex are broken down in an easy step-by-step guide so that the perfect sourdough loaf will no longer be a mystery, opening up a world for the sourdough starter to hot cross buns, croissants and so much more. The provenance of ingredients is highly valued, creating seasonal twists such as wild garlic buns and flavour-forward bakes like rye brownies. With over 100 recipes covering bread, biscuits, buns and cakes, desserts, savoury baking and store cupboard essentials, Modern Sourdough is full of recipes you'll want to make again and again.



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