This book makes delicious, appetizingly crunchy bread accessible to everyone interested in sourdough baking. Emily Raffa explains how to cultivate your sourdough starter at home using just two ingredients. You will learn what living cultures need to thrive and how to save a starter you forgot to feed. You will be able to easily and quickly bake your first loaf with simple beginner recipes, and your home will be filled with the intoxicating aroma of fresh baked goods. Then you will expand your horizons with over 65 incredible recipes, including «Olives, Thyme, and Parmesan», «Soft Whole Wheat with Fresh Honey», «No-Knead Pizza Focaccia with Pesto Sauce and Fontina Cheese», «Buns with Melted Asiago, Sweet Apples, and Rosemary», and much more. All recipes use a technique that requires almost no kneading: let the sourdough do the heavy lifting for you. You can fit baking into your schedule, even if you are very busy with work or kids. As a professional chef, food blogger, and avid home baker, Emily has studied sourdough methods for years from both scientific and practical perspectives. In this beautifully photographed guide, she shares her journey so you can start yours. Baking magnificent sourdough bread may seem like an overwhelming task, but Emily's concise, clear instructions, helpful tips, and encouragement make the process completely manageable. Thanks to her book, I’ve developed a wonderful baking habit that’s impossible to break! — Samantha Seneviratne, author of The New Sugar and Spice, James Beard Award nominee. Emily's book is full of creative and practical recipes, stunning know-how, and inspiring advice. The myth of sourdough baking being complicated is finally debunked! — Alexandra Stafford, author of Bread Toast Crumbs.
