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.

• 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