RED

A modern twist on sweet and savoury sourdough baking from the founder of Margot Bakery for the new and growing generation of sourdough bakers. Michelle opened a bakery in a dilapidated shop around the corner from her home in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Her book brings together over 100 mouth-watering recipes that draw on Michelle's Jewish and Australian heritage, and expands our understanding of sourdough and its potential. Featuring a step-by-step guide to making a sourdough starter, as well as methods and techniques from folding and shaping to scoring and baking, Michelle demonstrates how you too can make Margot's signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes, store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you'll want to make again and again.