I’ve been getting early feedback from people who own several sourdough books. They are saying that Sourdough Without Fail is the first book that has made sourdough make sense, that I put the science of sourdough into actual human language, and that this book makes sourdough feel achievable and like something anyone can do. This is a book that can help people overcome obstacles and bake bread, and the thought of that makes me smile. I would really love for more people to hear about this book...

Just a quick recipe from me today - it's been a busy week and I'm away all day at a beekeeping course!I shared this recipe on Floury Friday a few months ago, but I've recently posted it up on my blog with updated information about how dutch oven baking works, and why it's the best method to replicate a traditional wood-fired brick oven in any home oven. It's such a great recipe, and a favourite with the recipe testing team for Sourdough Without Fail, so it's worth sharing again! Whole Grain...

Whole grain sourdough treats taste great, feel good to eat, and they don't have to be overly sour. In this email I'll be sharing strategies for minimising sourness and working with unrefined sweeteners. Tallow-fried doughnuts made with sourdough, fresh milled whole wheat flour, honey, butter, and homemade honey-sweetened cherry jam, sprinkled with coconut sugar and cinnamon...delicious! Recipe from Sourdough Without Fail. How to minimise sourness To use sourdough for leavening only, rather...