How to make quality sourdough bread at home.
Easy to follow method with recipes to make batard, baton, sticks, fruit bread, rye bread including cooked whole grain rye. French, German, Danish styles. Only natural ingredients; in most cases just flour, salt, water and time.
Sourdough is simply well fermented dough baked in a suitable oven. Knowing how to achieve and recognise good fermentation is the secret of good baking and spectacular bread.
It is not necessary to knead dough aggressively...let the dough mix itself. If you like to knead hard (great therapy) then strong kneading can be appropriate at selected times.
The author, Graham Prichard, is a qualified baker and teacher. He operates the sourdough baking forum, www.sourdough.com
Graham has worked as a professional baker and baking trainer since the 1980's. He teaches both commercial and home bakers and believes that the baker needs to have a life. Slow fermentation is encouraged...not just for flavour...but to allow bakers to sleep or play while their bread rises.