The sourdough baking book - From sourdough starter to delicious breads and pastries / Miro van Vreckem

Making and processing sourdough doesn't have to be difficult. The sourdough baking book gives you the guide for the perfect method.

The Flemish Miro Van Vreckem from the Norwegian bakery Elt bakeri takes you on the 'rise'. The story begins right away with the organic farmer who provides the ideal grains and the miller who turns them into flour. Step by step, you learn to create sourdough with that flour and water, which you can then use to make crispy breads, heavenly pastries, and sweet and savory baked goods.

The beautiful photos are by art photographer Thierry Van Vreckem.

'It is a beautiful thing that someone carries and passes on their craft: grain, water, and time that together form a process that gives the bread a unique taste, aroma, and texture. It requires attention and love for pure ingredients - values that are indispensable in every kitchen, from home to three-star restaurant.
With this book, Miro Van Vreckem shows that sourdough doesn't have to be complicated. Step by step, he brings bread back to its origins and proves that anyone can do this: honest, simple, and pure, but also luxurious and refined enough for haute cuisine.
- JANNIS BREVET ***Michelin chef Inter Scaldes

'Bread plays a special role for us. It is more than a side dish: it tells a story of tradition, craftsmanship, and daily ritual. At the table, we proudly serve a small selection: airy brioche, our signature fougasse, and a Norwegian grain bread full of character.
Every morning, this comes fresh from our ovens. The Norwegian grain bread is a sourdough, and for me, it should never be missing - pure, honest, and timeless, born from patience and knowledge. This is how we want to let that story be tasted with every piece of bread.
- VIKI GEUNES ***Michelin chef Restaurant Zilte