Starting with creating your own starter from scratch, she covers basic breadmaking techniques accompanied by step-by-step photography so you can master the basics before going on to experiment with different flavours for delicious and healthy breads.
Enjoy basic everyday breads such as a Classic Sourdough or Malted Boule.
Savour sprouted grains in Kneipbrød or Scandinavian Buckwheat, Rye & Treacle Sourdough.
Develop easily digestible doughs like a Honey Porridge Loaf.
Experiment with water kefirs and fermented teas for Fig & Earl Grey or Cherry Plum loaves.
Laced with an abundance of flavour options and inspiring cultural notes, Sourdough School celebrates the timeless craft of artisan baking.
About the Author
Vanessa Kimbell runs the Juniper and Rose Kitchen Garden School in Northamptonshire, where she teaches sourdough breadmaking classes. A regular BBC radio journalist, she is a third generation baker of Italian descent and trained in several French bakeries. Her first book, Prepped!, was published in 2011.
Enjoy basic everyday breads such as a Classic Sourdough or Malted Boule.
Savour sprouted grains in Kneipbrød or Scandinavian Buckwheat, Rye & Treacle Sourdough.
Develop easily digestible doughs like a Honey Porridge Loaf.
Experiment with water kefirs and fermented teas for Fig & Earl Grey or Cherry Plum loaves.
Laced with an abundance of flavour options and inspiring cultural notes, Sourdough School celebrates the timeless craft of artisan baking.
About the Author
Vanessa Kimbell runs the Juniper and Rose Kitchen Garden School in Northamptonshire, where she teaches sourdough breadmaking classes. A regular BBC radio journalist, she is a third generation baker of Italian descent and trained in several French bakeries. Her first book, Prepped!, was published in 2011.