The new bread baking wave: self-sufficiency with sourdough. Baking bread with sourdough is a tradition that goes back thousands of years. The slowly fermented dough guarantees maximum taste and the best digestibility. This is how sourdough bread became the favorite of (hobby) bakers who value proven craftsmanship and healthy nutrition - such as Casper Lugg and Martin Fjeld, who run an organic bakery in Oslo. In this book with 160 pages, they share their accumulated knowledge about sourdough: from preparing and correctly feeding the starter to the essential baking equipment and their tried-and-tested basic recipe for perfect sourdough bread. Clear instructions explain each step in detail and step-by-step photos ensure that nothing goes wrong. Numerous recipe variations with different flour mixtures, including ancient grain, whole grain and wholemeal variants, ensure a variety of tastes.

Elegantly designed and atmospherically illustrated with gorgeous photographs of crusty breads in the Norwegian bakery, this book is an indispensable resource for sourdough beginners and advanced bread bakers alike.

Casper André Lugg and Martin Ivar Hveem Fjeld are two young bread bakers from Fredrikstad, Norway. Their passion is baking with sourdough, for which they rely on traditional techniques and prefer to use old grains and flours. Casper is a full-time writer and Martin runs the organic sourdough bakery Illebrod in Oslo.