James Morton was a medical student who made it to the finals of the Great British Baking Show. Though he has since begun to practice medicine, he has continued to pursue his passion for baking, particularly for bread.
This guide to sourdough and its uses in everything from rustic whole grain loaves to baguettes, pizzas, doughnuts, and panettone, draws heavily on Morton's scientific training and assumes that you, the baker, are similarly intrigued by that aspect of wild fermentation and its application.
Even without Morton's television-enhanced profile, this book stands out as a thorough and patient introduction to sourdough baking. For those intimidated by contemplating the commitment to a sourdough starter and its perpetual offspring, Morton provides sample schedules for a variety of circumstances, as well as a chapter on what to do with surplus starter that might otherwise be discarded (pancakes! pasta!).
Measurements are in grams, which is what you really should be using if you're serious about baking.
Hardcover. Color photographs throughout.