新一代正在发现真面包的耐嚼质地和浓郁的风味，而酵头是食品中最重要的一环。你无需成为专业面包师即可在家自制酵头。尽管如此，一旦你迷上了，并想做一些花哨的东西，那本书就会告诉你该在什么样的薄板，柳条筐，刷子和石头上花钱。这本书使传统烘焙的关键技术易于理解，包含分步的指导照片，简单地概述了将野生酵母转变为活的面包师的发酵剂，将一碗面粉变成发光的硬皮面包。

A new generation is discovering the chewy texture and rich flavour of real bread, and sourdough is one of the biggest stories in food. You don't need to be an expert baker to make your own sourdough at home; though once you're hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in. The book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker's starter, and a bowl of flour into a glowing crusty loaf.