Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home by James Morton

  • How to start a rye sourdough starter: concise (page 41)

    from Super Sourdough: The Foolproof Guide to Making World-Class Bread at Home Super Sourdough by James Morton

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: rye flour; pineapple juice
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Notes about this book

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Notes about Recipes in this book

  • Pain au levain [how to make bread: concise]

    • breadenthusiast on November 10, 2025

      I haven't baked sourdough bread in a while, and this recipe is much less fussy than other recipes. The 71% hydration is easier to handle (and works well with the local weaker flour I use). The various proving schedules are helpful as my main problem with sourdough is how to fit it in my daily schedule. The result was a tasty loaf!

  • Focaccia integrale

    • Astrid5555 on May 15, 2020

      Disappointing, there are way better focaccia recipes out there. Still, the family devoured the whole thing in no time.

  • Epic buns

    • breadenthusiast on January 08, 2026

      These are delicious, although a bit more sour than I expected them to be -but it's a good contrast with the sweetness, I like it. Baking them covered in foil didn't work for me (maybe my oven? or the tin?). When I removed the foil after 30 minutes, the buns were barely cooked and completely pale, so I took off the foil and baked it for 15 more minutes, and that worked fine.

  • Pain de mie au levain

    • AlineLorieri on December 25, 2020

      A delicious buttery loaf. It'll make your home smell like heaven! Delicious!

    • Astrid5555 on October 24, 2021

      Can be made within one day, tastes delicious toasted on the following day.

    • JanayBlaze on January 26, 2023

      I made this into two loaves when I should've just made one, but they still turned out beautifully. My family really loved them.

  • Tiger bread

    • JanayBlaze on January 26, 2023

      Baked this on a baking steel (as advised in the book) and it started to burn before it was even half-finished baking. I think the issue was the paste you brush on the loaf just before you bake it. Next time, I won't let it touch the baking surface, and I'll try baking on a sheet pan instead of a steel. The loaf was salvageable and the flavor was good.

    • breadenthusiast on June 21, 2025

      I like this bread but the recipe doesn't completely work for me. The paste makes way too much, I only make a quarter of it and it's plenty for one loaf. It also is too liquidy and slides off the bread if I use the amount of water as stated in the recipe, so I just add the water splash by splash until it has the right consistency. The tiger crust also bakes quicker in the oven than the bread (due to the sugar in it?), but if I loosely lay aluminium foil over it, about halfway through, it's fine. I bake it on a baking stone. However, the bread is nice and fluffy and I love the strong sesame flavour of this bread, very different from shop-bought tiger bread and it's a real treat!

  • Pane rimacinato

    • Astrid5555 on January 27, 2021

      This was a delicious Italian-style bread that kept well while it lasted.

  • All whole wheat

    • Astrid5555 on March 16, 2020

      The final dough was extremely wet, so I had to scoop it into my tins, no stretching, folding or shaping possible at all. Maybe because I used whole spelt flour? I had been gifted a spelt sourdough starter so I tried it right away before refrigerating it. Amazing bread, best wholemeal loaves I’ve ever baked

  • Fresh spelt batons

    • Astrid5555 on June 15, 2020

      First time I got to use my new spelt starter. The mixture of half wholemeal spelt and half bread flour makes for a pleasant crumb and crust. Instead of shaping the dough into three batons, I made one single boule. Everybody enjoyed it, will make again.

  • Overnight oat sourdough

    • Astrid5555 on April 12, 2020

      Made half a recipe into one small loaf. Came out very nice looking with a perfect crust, tasted excellent!

  • Ancient einkorn batard

    • Astrid5555 on September 29, 2020

      My first try at using einkorn flour, worked beautifully! The dough is easy to work with and the final bread is excellent!

    • JanayBlaze on January 26, 2023

      This was also my first try at using einkorn, and I'm still a sourdough beginner, but my loaf was delicious. Baked it on a baking steel.

    • breadenthusiast on November 20, 2025

      This tastes amazing, definitely different from wheat, rye or spelt. I baked it in a pot and that also works fine. The dough was a bit tricky to handle because I used all-purpose flour and not strong white flour, but still manageable.

  • Banana pancakes

    • Astrid5555 on March 20, 2020

      Trying not to waste any sourdough starter leftovers while in quarantine, made these into wholewheat waffles for a healthy sugarfree afternoon snack. Divided opinions, but quite ok.

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Reviews about this book

  • Wrap Your Lips Around This

    All in all, Super Sourdough by James Morton is a great cookbook for a sourdough newbie. It’s one I’d happily gift to someone interested in learning how to make bread.

    Full review

  • Eat Your Books by Jenny Hartin

    ..talks the home baker through everything from starters, flours, and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb.

    Full review

Reviews about Recipes in this Book

  • Focaccia integrale

    • Wrap Your Lips Around This

      It’s an interesting recipe that uses a rye/whole-wheat starter to add nutty flavour to the bread...it’s a good recipe, but one where it probably pays to stick to the instructions.

      Full review

  • Fougasse and variations

    • Wrap Your Lips Around This

      The resulting sourdough fougasse is chewy and focaccia-like inside, and crisp outside. It would be fabulous dipped in some nice olive oil, or as a side to a cheese board.

      Full review

  • San Francisco white sourdough

    • Wrap Your Lips Around This

      Best of all, the San Francisco sourdough recipe shows how far a tiny bit of technique can take you. It’s a classic recipe, and one to add to your arsenal.

      Full review
  • ISBN 10 1787134652
  • ISBN 13 9781787134652
  • Linked ISBNs
  • Published Sep 19 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

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 fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for.

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