Modern Sourdough

Sweet and Savoury Recipes from Margot Bakery

Michelle Eshkeri, Patricia Niven

$39.99

Paperback

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English

White Lion Publishing
16 April 2024

National & regional cuisine; Cakes, baking, icing & sugarcraft

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Bringing together over 100 mouth-watering recipes inspired by Michelle's heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you'll want to make again and again.

Michelle Eshkeri's book Modern Sourdough gives a perfect balance with easy home-style recipes and more invitingly complex challenges, just what every budding baker is looking for. Recipes are well thought out, clear and easy to follow, and will get you on the road to sourdough brilliance in no time.' Dan Lepard, author of Short and Sweet

By: Michelle Eshkeri
By (photographer): Patricia Niven
Imprint: White Lion Publishing
Country of Publication: United Kingdom
Dimensions: Height: 245mm, Width: 195mm,
Weight: 710g
ISBN: 9780711292581
ISBN 10: 0711292582
Pages: 224
Publication Date: 16 April 2024
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Michelle Eshkeri opened Margot Bakery in a dilapidated shop in East Finchley, London in 2016. Believing that the bread she baked at home, one loaf at a time, would also be enjoyed by friends and neighbours.?It has developed into a centre of community life and a place to buy wonderful bread and pastries, where everything is produced on site. There isn't a night shift, so the bread, pastries and cakes fill the counter and the shelves throughout the day. With a menu guided by what they are excited about;?customer favourites, festivals, celebrations and seasonal produce. Using seeds, whole grains and a long fermentation process to make full-flavoured, nutritious and delicious bread.?