BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking by Ed Tatton

  • How to make a sourdough starter (page 25)

    from BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking BReD by Ed Tatton

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: stone-ground whole grain rye flour
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Notes about this book

  • eliza on June 21, 2025

    Pocket buns: page 109. This dough uses emmer, einkorn, or spelt but I was low on those so subbed red fife. Made levain night before then did mix, autolyse etc next day. Again, very wet dough, so hold back on water, and found coil folds worked better. After night in fridge, I was running short on time so I baked as a boule. Salt level was good in this recipe.

Notes about Recipes in this book

  • Country sourdough

    • eliza on September 11, 2025

      Made half recipe. Built levain the night before then did mix etc the next day. After preshaping I gave it an overnight rest in the fridge. Baked 450 in cast iron, 20 min with lid, then 410 for 30 min lid off. I found coil folds worked better for some of the stretch and folds. Salt a bit low for me so I would do 2% next time. This is a wet dough; holding back some water is a good idea.

    • ethan_it6z0e on February 13, 2026

      I’m definitely just learning sourdough, but the recipe is very good. I would agree it’s a wet dough, but I think it also depends on your flour ratios. My first attempt was mostly plain white bread flour and this attempt had the exact ratios from the instructions and it was definitely less wet. I will keep experimenting!

  • Za'atar lavosh crackers

    • eliza on September 11, 2025

      Very easy and a good way to use discard. I used a za’atar mix instead of making my own with some extra sumac. Rolled by hand. Took longer to bake than stated; about 16 minutes.

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  • ISBN 10 0735244456
  • ISBN 13 9780735244450
  • Published Nov 07 2023
  • Format eBook
  • Page Count 376
  • Language English
  • Countries Canada
  • Publisher Penguin Canada

Publishers Text

Vegan chef and artisan bread-maker Ed Tatton shares techniques and 100 recipes for making naturally leavened sourdough loaves, small breads, and earth-friendly small baked goods.

Sourdough bread is naturally vegan—flour, water, and salt transformed into extraordinary, delicious bread. Ed Tatton, vegan chef, artisan bread-maker, and co-owner of the popular vegan café and bakery BReD with Natasha Tatton, has been baking and refining his recipes and techniques for naturally leavened sourdough for many years—including a wide array of boules, baguettes, loaves, flatbreads, buns, and pizza. As required, he uses plant-based alternatives in some savoury and sweet sourdoughs that would traditionally include dairy (butter, milk, or buttermilk) including panettone buns, hot cross buns, sticky buns, cinnamon buns, English muffins, brioche, and babka. Inside BReD, you’ll find these perfected recipes to start your journey in bread-making; along with a detailed sourdough starter guide with step-by-step visuals on making and maintaining a sourdough starter, levain, mixing, shaping, and baking methods.

BReD is a complete plant-based book for bakers that goes beyond just making bread. Experienced bakers and novices alike can take their baking to the next level with gorgeous vegan baked goods from cakes, muffins, and scones to biscuits, cookies, and tarts. Passionate about a vegan lifestyle for the benefit of all people and the planet, the book also includes gluten-free recipes (bread and other baked goods), discard starter recipes to further zero-waste efforts, and an offering of dips, spreads, and accompaniments to complement the breads.

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