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.
The book can be ordered in German from Hoffmann und Campe or in English from a variety of online outlets including the Do Book Co.