Fickle, delicate, and beset with pitfalls, sourdough is a true test of the home baker’s skills. Baking pedant James Morton talks you 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 recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, this is the sourdough handbook that bakers everywhere have been waiting for. 256 pages