This is an inspiring and practical book that takes the reader into the world of

sourdough — from grain to finished bread. The book combines craft, history, and science, showing how sourdough baking can be both accessible and deeply artisanal at the same time.

Through clear explanations and step-by-step recipes, the reader learns how to create their own sourdough starter and bake everything from rustic breads to sweet pastries and modern bakery products. The journey begins with the farmer and the miller, before following the entire fermentation process until the aroma of freshly baked bread fills the kitchen.

The book is written for both professional bakers and ambitious home bakers, with a strong focus on explaining why things happen in baking — not just how. It contains around 70 recipes as well as encounters with some of Europe’s leading bakers, showing how tradition and modern knowledge of fermentation go hand in hand.

The Sourdough Baking Book is therefore more than a cookbook — it is a story about time, raw ingredients, fermentation, and the love of real bread.