Do Sauerteig, Do Sourdough
Scotland The Bread co-founder Andrew Whitley’s book Do Sourdough was published in German by Hoffmann und Campe in early May. The book is all based around time: sourdough needs it, most of us don’t have much. Does that mean nutritious, slowly fermented bread is out of reach?
Do Sourdough outlines a practical, step-by-step method for making the fermenting time work for you, around work, sleep and everything else you need to pack in.