Learn Sourdough

Series 2, Discover and apply the science

Series 2 will give you the power to become a better sourdough baker, simply by understanding what’s going on in your sourdough.

Sharon explains the microbiology of sourdough in plain English.

Whether you’re an absolute beginner or a seasoned baker this Series is essential reading.

Uniquely, sourdough has a measure of acidity.   In fact, all living organisms and cells function at an appropriate acidity.   Find out how acidity affects your sourdough and get baking better bread.

In the evolution of fermented foods, lactic acid bacteria hold a special place.  They are special microbial agents and are the equivalent of superman in the world of micro organisms.     Get to know them better for an understanding of what’s happening in the microscopic world of your starter and dough.

Series 2 is jam packed with useful information to give you the knowledge and confidence to continue your sourdough journey – ultimately to become a better sourdough baker.

Buy now!

 

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£2.99

Series 2 will give you the knowledge and confidence to continue your sourdough journey – ultimately to make better sourdough bread.

This very special Series of 3 e-books has been written for all abilities.  For absolute beginners without any experience of sourdough and for improvers.   Professional bakers will find the Series useful too.

Everything you’ll ever need to know about sourdough, is all in one place, in this unique Series of 3 ebooks.

Sharon promises to take you straight to success.

Buy it now!

 

 

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