The 5 best bread books for every sourdough obsessive

There’s something magical about baking bread, transforming flour, water and salt into a loaf with a golden crust and aerated crumb. Whether you’re a beginner struggling with your first starter or a seasoned pro chasing the perfect bake, the right book can make all the difference. From legendary bakeries to home-kitchen breakthroughs, these five books are essential reading for bread lovers. They don’t just teach you how to bake; they take you deep into the world of fermentation, technique and the sheer joy of bread-making.

1. “Tartine” by Chad Robertson: The Sourdough Bible

If you’ve ever swooned over a bakery-style loaf with a deep, caramelised crust and an airy, open crumb, chances are it was inspired by Tartine. Chad Robertson, the mastermind behind San Francisco’s iconic Tartine Bakery, cracked the code for the ultimate sourdough and in this book, he shares it all.

Why You Need It: This isn’t just a cookbook. It’s a thorough guide to naturally leavened bread, perfect for those obsessed with getting that picture-perfect sourdough. The step-by-step method is detailed, so patience is required, but the results are absolutely worth it.

2. “Poilâne” by Apollonia Poilâne: A French Icon’s Secrets

Poilâne isn’t just a bakery, it’s the bakery, a Parisian institution that’s been making its legendary sourdough loaves for nearly a century. Apollonia Poilâne, the third-generation owner, takes you inside the magic with this book, blending history, technique and some unexpected recipes (sourdough croissants, anyone?).

Why You Need It: If you dream of baking like a French artisan, this book is pure inspiration. It’s part memoir, part bread masterclass, with recipes that bring a taste of Paris to your kitchen.

3. “Super Sourdough” by James Morton: Science Meets Simplicity

James Morton, a former Great British Bake Off finalist, is here to save you from sourdough disasters. His approach is no-fuss, science-driven and packed with clear, detailed steps. If you’ve ever wondered why your dough spreads instead of rises, Morton has the answers.

Why You Need It: Ideal for beginners who want hand-holding through the process but still crave that deep, complex sourdough flavour. Plus, his casual, witty tone makes learning feel like a chat with a baking-savvy friend.

4. “The Sourdough School” by Vanessa Kimbell: The Bread-Gut Connection

Baking isn’t just about taste. Vanessa Kimbell proves that sourdough is also about health. In The Sourdough School, she unpacks the science of fermentation, gut-friendly benefits and mindful baking. Her recipes don’t just make beautiful bread; they make bread that’s good for you.

Why You Need It: If you’re as interested in nutrition as you are in nailing the perfect loaf, this book is perfect. It’s where science, wellness and old-school bread baking collide.

5. “The Perfect Loaf” by Maurizio Leo: Meticulous Mastery

Maurizio Leo, the brains behind The Perfect Loaf blog, is obsessive about bread and it shows. This book is a deep, structured guide for serious bakers, covering everything from starter maintenance to perfecting hydration levels. It’s a book for the detail-oriented, the perfectionists, the ones who want to tweak every variable.

Why You Need It: If you love precision and crave consistency in your bakes, Maurizio is your bread guru. His explanations are incredibly thorough, making complex techniques feel approachable.

Final Crumb

Whether you want a classic French country loaf, a gut-friendly sourdough or the kind of rustic bread that would make Chad Robertson proud, these books have you covered. Each one offers something unique but all of them will make you a better baker.

So, preheat that oven, dust off your banneton and get ready to bake some seriously good bread. 🍞🔥

Want to Take Your Baking to the Next Level?

If you’re ready to put these lessons into practice, check out our range of baking kits and step-by-step video tutorials. Whether you need a foolproof sourdough starter kit, top-quality bannetons or expert guidance on shaping and scoring, we’ve got everything to help you bake like a pro.

👉 Shop Baking Kits | 🎥 Watch Baking Videos

What’s Your Flavour? Elevate your summer outdoor meals with these drool-worthy bread toppings!

Hey there, bread enthusiasts! Today we’re diving into the wonderful world of summer-perfect bread toppings for those epic outdoor meals. Because let’s face it, a good bread selection is the backbone of any great feast, and summer is the perfect time to experiment with fresh and flavourful combinations. So, buckle up, buttercups, because we’re about to embark on a culinary adventure that’ll make your taste buds tango!

Tangy Tomato Tango

When the sun’s shining bright, there’s nothing quite like a classic Caprese sandwich. Take a delicious baguette or ciabatta, slather on some pesto, layer slices of ripe tomatoes, fresh mozzarella, and finish it off with a drizzle of balsamic glaze. Every bite is a harmonious dance of tangy, juicy goodness!

Avocado Avenger

If you’re an avocado aficionado like me, you’ll love this one. Mash up a ripe avocado with a squeeze of lime, a sprinkle of sea salt, and a dash of chili flakes for a little kick. Slather this creamy green goodness on a crusty slice of Sourdough. It’s a superhero combo that’ll save your taste buds from any boring meal!

Pesto Presto

Basil, garlic, pine nuts, and Parmesan cheese—need I say more? Pesto is like a culinary magician, transforming simple ingredients into a symphony of flavours. Spread a generous layer of pesto on a rustic baguette or a focaccia, and top it off with sun-dried tomatoes, fresh mozzarella, and a sprinkle of crushed red pepper. It’s like a Mediterranean vacation on a plate!

Sweet & Savoury Serenade

Who says summer is all about savoury? Embrace the sweet side of life with a delectable combination of grilled peaches, creamy goat cheese, and a drizzle of honey. Load it onto a warm cinnamon and raisin bagel or a nutty wholewheat loaf, and prepare for a taste sensation that’ll make you sing!

Zesty Fiesta

Let’s crank up the heat a notch, shall we? Take your taste buds on a flavour fiesta with a Mexican-inspired bread creation. Start with a hearty ciabatta roll or a crusty bolillo, slather on some spicy chipotle mayo, and pile on slices of grilled chicken, fresh avocado, pickled jalapeños, and a sprinkle of crumbled queso fresco. Olé!

Berry Blast

Berries are the jewels of summer, so why not crown your bread with their fruity goodness? Toast up a slice of whole grain bread, spread a generous layer of cream cheese, and top it off with a medley of juicy strawberries, raspberries, and blueberries. Dust it with powdered sugar for that extra touch of sweetness. It’s like a picnic in a single bite!

So, my fellow bread enthusiasts, let your taste buds run wild this summer with these delicious bread toppings. The possibilities are endless, and these combinations are just the beginning. Remember, bread is the canvas, and you are the artist! Now go forth, explore, and create your own flavour masterpieces. And hey, if you come up with something amazing, feel free to share it with us—we’re always up for a culinary adventure!

Until next time, stay hungry, stay curious, and keep rocking that bread

We’re jammin’

Exploring the Rich History of Jam: A Perfect Companion for Sourdough Bread

Welcome, bread enthusiasts and jam aficionados, to a journey through time as we unravel the fascinating history of jam. Today, we invite you to savour the delightful tale behind this delectable spread and discover why it has become the perfect companion for your beloved sourdough bread. So, grab a slice, get comfortable, and let’s dive into the sweet and intriguing world of jam!

The Ancient Origins

Our story begins in the mists of ancient civilizations, where the need to preserve fruits led to the birth of jam. Recognising the fleeting nature of seasonal fruits, resourceful individuals discovered that cooking fruits with honey or sugar created a delicious spread with a longer shelf life. This early form of jam provided both sustenance and enhanced flavour, paving the way for its evolution.

Medieval Traditions and Monastic Influence

Throughout the Middle Ages, monasteries played a crucial role in the preservation of fruits and the development of jam-making techniques. Monks carefully crafted spreads to ensure the availability of fruit flavours during harsh winters. Their dedication to preserving the essence of fruits became a tradition passed down through generations, eventually reaching kitchens far beyond the monastery walls.

The Advent of Sugar

The 17th century brought a significant shift in the history of jam with the introduction of cane sugar from the New World. This newfound ingredient revolutionized the world of preserves, enhancing the taste and consistency of jams. The accessibility of sugar allowed for wider production and consumption, spreading the joy of jam across social classes.

The Domestic Art of Jam-Making 

As time progressed, jam-making transitioned from a monastic practice to a domestic art. Families began crafting their own jams, using locally grown fruits and cherished family recipes. With the advent of canning techniques and improved preservation methods, households were able to enjoy the fruits of their labour throughout the year, savouring the essence of each season.

Commercialisation and Culinary Innovation

With the industrial revolution, jam production transformed into a thriving industry. Commercial enterprises emerged, satisfying the growing demand for jams of various flavours and combinations. As technology advanced, so did the possibilities. New fruit pairings, exotic blends, and innovative recipes enriched the culinary landscape, capturing the imagination of food enthusiasts worldwide.

Jamming Today

In the present day, jam continues to be a beloved and versatile companion for bread lovers. Its vibrant assortment of flavours, from classic strawberry to adventurous blends like fig and balsamic, adds a touch of sweetness and sophistication to our breakfast tables. Whether enjoyed on a warm slice of sourdough bread or used as an ingredient in culinary creations, jam remains a timeless delight that ignites the senses.

Conclusion

As we reflect on the rich history of jam, we appreciate the ingenuity and creativity that have shaped this beloved spread. From ancient civilisations to monastic traditions, from domestic kitchens to modern-day commercialization, jam has evolved into an essential element of our culinary culture. So, the next time you reach for that jar of jam to complement your sourdough bread, remember the centuries of craftsmanship and passion that go into every sweet and tangy bite. Happy jamming!

Grilled Vegetables and Halloumi on Sourdough Bread

Ingredients

1 slice of sourdough bread

Seasonal vegetables (for instance butternut squash, broccoli, courgettes, aubergines…)

Olive oil

Halloumi cheese

Salt an pepper to taste

Process

• Step 1 Grilled the vegetables in the oven with a bit of olive oil until tender.
• Step 2 Grilled the sliced cheese in a pan for a few minutes on each side until it is slightly brown. Be careful not to overcook it otherwise it will be dry.
• Step 3 Lay the slice of bread on a board. Spread the vegetables on the bread and finish with the halloumi cheese.. 

The History of Sourdough

Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of Sourdough is from the Ancient Egyptian civilizations.

It was probably discovered as most things are by accident. It’s believed that either the Egyptian people, being used to making beer, mixed up a bag of flour with beer and produced a light loaf of bread. Another theory is they left some bread out and some of the wild yeast spores in the air mixed with the dough, which caused it to rise and create sourdough bread as we know it.

Trial and Error

Through trial and error they found out that some of these sourdough cultures worked and tasted better than others. They could keep this culture alive by saving some raw dough from their baking and adding more flour to it. This is how Sourdough starter was born.

From Egypt, Sourdough bread-making spread to ancient Greece. The Romans learned the art of bread baking from the Greeks, making improvements in kneading and baking. 

Sourdough remained the usual form of leavening down into the European Middle Ages. There are also sourdough recipes that date back to 17th Century in France, which use a starter that is fed and raised three times before adding to the dough. 

From Europe to America

Master bakers from France then took their Sourdough techniques to Northern California during the California Gold Rush in 1848, and it still remains a part of the culture of San Francisco today. The Sourdough tradition was then carried into Alaska and the Yukon territories of Canada during the Klondike Gold Rush of 1898.

Conventional leavenings, such as yeast and baking soda were much less reliable in the harsh conditions faced by the miners, so experienced miners and other settlers would carry a pouch of starter either around their neck or on a belt at all times. They would even sleep with their starter to keep it from freezing in extreme temperatures, which led to the miners earning the nickname “Sourdough”.

Sourdough breads gave way to bread made with commercial yeast in the 19th Century, as it was quicker to make. However, in the 1980s the world started to see the comeback in the ancient fermented bread, which is now enjoyed by millions every day around the world.