Making and working with sourdough doesn't have to be difficult. The Sourdough Baking Book provides the perfect guide.
Flemish baker Miro Van Vreckem, of the Norwegian bakery Elt Bakeri, takes you on a journey of 'rising'. The story begins right at the organic farm, where the ideal grains are grown, and continues with the miller who transforms them into flour. Step by step, you'll learn how to turn that flour and water into sourdough, which you can then use to create crispy breads, heavenly pastries, and both sweet and savory treats. The stunning photographs are by renowned art photographer Thierry Van Vreckem.
'It is a beautiful thing when someone shares and passes on their craft: grain, water, and time coming together in a process that gives bread its unique taste, aroma and texture. It requires care and a love of pure ingredients – values that are essential in every kitchen, from home cooking to three-star restaurants.
With this book, Miro Van Vreckem shows that sourdough doesn't have to be complicated. Step by step, he brings bread back to its origins and proves that anyone can do this: honest, simple and pure; yet also luxurious and refined enough for haute cuisine.'
- JANNIS BREVET ∗∗∗Michelin-starred chef, Inter Scaldes
'Bread holds a special place for us. It's more than just a side dish: it tells a story of tradition, craftsmanship, and daily ritual. At the table, we proudly serve a small selection: airy brioche, our signature fougasse, and a Norwegian multigrain bread full of character.
Each morning, these come fresh from our ovens. The Norwegian multigrain bread is a sourdough, and for me, that must never be missing - pure, honest, and timeless, born from patience and knowledge.
With every piece of bread, we want you to taste that story.'
- VIKI GEUNES ∗∗∗Michelin-starred chef, Restaurant Zilte
