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

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Notes about Recipes in this book

  • 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!

  • 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.

  • 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.

  • Pain de mie au levain

    • AlineLorieri on December 25, 2020

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

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Reviews about this book

  • 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
  • ISBN 10 1787134652
  • ISBN 13 9781787134652
  • 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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