{"product_id":"do-sourdough","title":"Do Sourdough","description":"\u003ch2 class=\"text-balance text-xl lg:text-2xl xl:text-3xl mb-4\"\u003eSlow bread for busy lives\u003c\/h2\u003e\n\u003ch3 class=\"text-balance text-xl font-medium leading-tight text-neutral-600\"\u003eAndrew Whitley\u003c\/h3\u003e\n\u003cp\u003eOne of the oldest yet simplest, tastiest and most nutritious breads you can make, sourdough needs only flour, water, salt – and a little time. But what if time is the one thing you don’t have?\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eDo Sourdough\u003c\/em\u003e, Andrew Whitley, a baker of over 30 years who has ‘changed the way we think about bread’, reveals how the slow fermentation that’s key to real sourdough can happen while we’re asleep or at work. With this simple method, you can make this wonderful bread at home. Discover:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe basic tools and ingredients you need to get started\u003c\/li\u003e\n\u003cli\u003eHow to create and refresh your own sourdough starter\u003c\/li\u003e\n\u003cli\u003eRecipes for basic loaves, sourdough pizza, ciabatta, crumpets and more\u003c\/li\u003e\n\u003cli\u003eA 7-day plan for the bread you don’t devour immediately\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result isn't just fresh bread made with your own hands and in your own time. It’s the chance to learn new skills, make something to share with family and friends, and change your world – one loaf at a time. \u003c\/p\u003e\n\u003ch3 class=\"text-balance text-xs font-medium uppercase tracking-widest text-neutral-600\"\u003eProduct details\u003c\/h3\u003e\n\u003cul class=\"\"\u003e\n\u003cli class=\"flex gap-4 items-center text-sm lg:text-base\"\u003e\n\u003cstrong class=\"font-medium uppercase tracking-widest text-xs\"\u003ePublished: \u003c\/strong\u003eMay 2014\u003c\/li\u003e\n\u003cli class=\"flex gap-4 items-center text-sm lg:text-base\"\u003e\n\u003cstrong class=\"font-medium uppercase tracking-widest text-xs\"\u003eDimensions: \u003c\/strong\u003e12 x 17.8 cm\u003c\/li\u003e\n\u003cli class=\"flex gap-4 items-center text-sm lg:text-base\"\u003e\n\u003cstrong class=\"font-medium uppercase tracking-widest text-xs\"\u003eExtent: \u003c\/strong\u003e160 pages\u003c\/li\u003e\n\u003cli class=\"flex gap-4 items-center text-sm lg:text-base\"\u003e\n\u003cstrong class=\"font-medium uppercase tracking-widest text-xs\"\u003eISBN: \u003c\/strong\u003e978-1-907974-11-3\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-balance text-xs font-medium uppercase tracking-widest text-neutral-600\"\u003eArtwork\u003c\/h3\u003e\n\u003cp class=\"md:text-balance max-w-sm text-sm lg:text-base\"\u003eColour photography by Jonathan Cherry\u003c\/p\u003e\n\u003ch3 class=\"text-balance text-xs font-medium uppercase tracking-widest text-neutral-600\"\u003ePaper \u0026amp; print details\u003c\/h3\u003e\n\u003cp class=\"md:text-balance text-sm lg:text-base\"\u003ePaperback editions are printed by OZGraf Print on Munken, an FSC-certified paper\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"text-balance text-4xl font-bureaugrot text-neutral-100 lg:col-start-4 col-span-2 md:col-span-4 lg:col-span-5\"\u003eAbout the\u003cspan\u003e \u003c\/span\u003eauthor\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAndrew Whitley has 'changed the way we think about bread’ (BBC Food and Farming award judges). A baker for over 30 years, his company Bread Matters runs some of the most authoritative bread-making courses in the UK - popular with enthusiastic amateurs and professional cooks alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOriginally a producer with the BBC Russian Service, Andrew left in 1976 to found the Village Bakery in Melmerby in the Lake District. Over the next two decades it became one of the country's leading organic bakeries and the first to supply Waitrose. In 2002 he did a Masters in Food Policy and wrote \u003c\/span\u003e\u003cspan\u003eBread Matters\u003c\/span\u003e\u003cspan\u003e (Fourth Estate, 2006). It became a bestseller and won the André Simon 2006 Food Award. In 2008, he co-founded the Real Bread Campaign to bring good bread to every neighbourhood in the UK. In 2017, he founded research charity Scotland The Bread to re-establish a Scottish flour and bread supply that is healthy, equitable, locally controlled and sustainable. He installed a mill in Fife where the project’s diverse grains are grown to produce organic wholemeal flour. Committed as ever to food justice, Andrew is setting new standards for a ‘People’s Bread’ made with organic wholemeal flour and sourdough, and is fermenting plans for a community bakery and bread lab.\u003c\/span\u003e\u003c\/p\u003e","brand":"Do Book Co.","offers":[{"title":"Default Title","offer_id":51440939499810,"sku":null,"price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0276\/4645\/9977\/files\/IMG-7360.webp?v=1781039433","url":"https:\/\/croftshop.ca\/products\/do-sourdough","provider":"croft","version":"1.0","type":"link"}