In this guide to making artisanal, whole-grain sourdough breads, you'll quickly realize that following simple, clear steps will result in satisfying success! You'll begin by learning how to create your own unique starter with wild yeast cultures and also how to maintain it over time; they can last many years and be shared with others. With the basics down, you'll go on to bake delicious breads that also have healthful properties. Naturally fermented breads are good for you! This handbook has instructions for twelve high-fiber, predominantly whole-grain sourdough breads from Danish rye seed bread to English muffins, and from focaccia to tortillas. It also contains another two dozen recipes that are accompaniments to the breads you've just made. Slather a slice of fresh-from-the-oven rustic boule with homemade creme fraiche butter with sea salt, or enjoy naan with Indian spinach with fried paneer. When you wake up in the morning, you can use your sourdough starter to quickly create yogurt flapjacks and serve them with lemon blackberry sauce or take an orange, pecan, and fig sourdough bread and make figgy french toast with it. This book is for average home cooks with basic equipment in our kitchens. You really can confidently bake beautiful loaves of whole-grain sourdough bread at home using a regular oven and a few other inexpensive kitchen tools.

These twelve recipes are all you need to get you started enjoying your own homemade, healthy, sourdough bread.