Give your sourdough a healthy start—a sourdough cookbook from the creator of Breadtopia.

Sourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor—and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, The Sourdough Cookbook for Beginners, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience.

This sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter!

This sourdough cookbook includes:

• Fresh start—With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor.
• Knead-to-know—This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step.
• On the rise—The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go.

Enjoy the sweet smell of sourdough success with the The Sourdough Cookbook for Beginners.

A follow-up to the successful 'The ScandiKitchen' (published September 2015), this new book from Bronte Aurell features over 60 recipes for cakes, bakes and treats from all over Scandinavia. From indulgent cream confections to homely and comforting fruit cakes and traditional breads, sweet buns and pastries. FIKA is a Swedish word meaning to meet up for a cup of coffee or tea over something delicious. It is also the word for the delicious treats themselves. Swedes traditionally stop twice a day for fika: taking a much-needed break from the daily grind. People fika with family, colleagues, friends, children and even go on fika dates. HYGGE (pronounced hue-guh) is a word that originated in Norway but is now mainly used in Denmark. It means 'a sublime state of cosiness you feel when you are with loved ones and nothing else matters'. Hygge can be enhanced by the addition of a log fire, a good film, a cup of something warm and a sweet treat...hence the ideal combination of the two terms. Chapters are divided into Biscuits and Cookies, Tray and No bakes, Everyday Fika, Little Fancy Cakes, Celebration Cakes and Bread and Batters. This beautifully illustrated, authentic guide is a celebration of Scandinavian baking in all its glory. It is evocative of cosy days shared with friends, slowing down and taking the time to enjoy simple, homemade, wholesome pleasures - encouraging a lifestyle to aspire to. With features on special Scandi winter celebrations, their baking traditions and how to bring fika and hygge into your life.

This sensational cookbook brings you a range of the tastiest treats from the iconic GET BAKED (R) bakery. GET BAKED in Leeds shot to fame during 'Sprinklegate', when its founder, Rich Myers, brilliantly capitalized on the banning of his use of US sprinkles. Rather than going quietly, Rich declared he would never use the inferior British variety and boycotted all sprinkles until he had created a UK version that does the job to his satisfaction! Expen$ive Sprinkles has now launched and they pair perfectly with GET BAKED's bold range of desserts including cookies, brownies, cakes and pies which are all high on the taste and indulgence spectrum and definite crowd pleasers. This book brings you 40 of those most popular creations, including Raspberry Glazed Donut Cookie, Lemon Meringue Pie, Mr Pistachio, Purple Haze, S'Mores Brownies, Campfire and Birthday Truffles, culminating in the famous 'Bruce', a 24 layer giant consisting of chocolate cake and ganache, that people travel far and wide to buy. Written in Rich's trademark style, this book offers a fun and accessible way to enjoy these unique recipes, meaning bakers of all abilities will enjoy the tasty treats and sumptuous creations from this increasingly popular brand.

The ultimate guide to classic bakes and modern favourites that doesn't just tell you what to do - it shows you. What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Complete Baking comes in. Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations. If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savoury recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Complete Baking.

'I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes' - Nigella Lawson The first book from Scotland's celebrated and award-winning Bad Girl Bakery. Unapologetically generous and indulgent, Jeni Iannetta's cakes, bakes and biscuits have won plaudits ever since the bakery opened in 2017. They have supplied breakfast muffins for the Caledonia Sleeper's First Class customers, and cakes and bakes to National Trust Scotland, but at the heart of the business is their cafe in Black Isle village Muir of Ord. For Jeni, baking is about the occasional indulgence that's worth it. It's about baking being a process that brings you joy. These aren't recipes with hundreds of steps, requiring loads of specialist kit; it's about baking with the best ingredients, and recipes that celebrate texture and flavour and are inspired by home baking techniques. They are do-able, fast, with simple steps and tricks that yield the tastiest results and look great without hours and hours of work. With chapters including everything from 'Cake for Breakfast' to 'Leftover Cake' (who wouldn't bake extra cake to make themselves a Hot Mess?), via an entire section dedicated to Millionaire's Shortbread, Bad Girl Bakery brings together over 100 of Jeni's best bakes. Recipes include Pimped-up Shortbread; Salted Caramel Crumble Bar; Granola, Berry & Yoghurt Muffins; White Chocolate & Cardamom Sticky Buns; Chocolate Caramel Layer Cake; Vegan Hazelnut Millionaire; Deluxe Coconut Brownies and many many more. Because Bad Girls make good cake...

With its "baking 101" approach, Cookies for Everyone has something for every baker - naturally gluten-free recipes, with the option of making them vegan or nut-free with quick and easy ingredient swaps, even including instructions for baking at any altitude. With a Tips and Tricks section at the beginning of each chapter to walk readers through key steps and techniques, Mimi Council's clear and easy instructions cover everything from basic cookies to sandwich cookies and biscotti. And for anyone who thinks more sophisticated cookies (such as macarons and Florentines) are impossible to make at home, let alone gluten-free or vegan, think again -- Mimi

A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.