Modern Sourdough (Michelle Eshkeri)

Although I own and have reviewed a few books about sourdough, I cannot resist a new book about it. And as Michelle Eshkeri writes at the beginning of this book: “There is not only one way to make bread and there are as many ways to make good bread as there are bakers”.

The book was written to share the recipes that Michelle bakes in her London bakery, Margot. It is just out in its paperback edition. The pictures are beautiful and leave you no choice but to try the recipes for yourself (unless you are lucky enough to live close to her bakery!).

The book starts with a good section on basics that covers the techniques for making a starter, keeping it, refreshing it and making the dough, shaping and scoring the bread as well as cooking it. The explanations are very clear and nicely organised step by step. They are very complete and cover everything you need to know to succeed in your baking. I would maybe have welcome a few more pictures of the various stages of starter and dough and of the main techniques as this would help less experienced bakers to enjoy using this book.

I will certainly have another try at making sourdough myself with this book and experiment with some of its recipes. There is a nice selection of loaves, with the Geronimo standing out for me. The sweet pastries range is also lovely and I have never tried sourdough sweet pastries before, but I will definitely try the sourdough banana bread. The savoury ones are definitely attractive, with a special mention for the fennel and feta muffins and the smoked cheese and beetroot pull-apart bread. With a chapter on the Margot non-sourdough specialities (Lily’s tahini cookies sound delicious) and on spreads and jams, the book wraps it all up nicely.

This book is a nice addition to my sourdough collection and it will bring joy to many bakers who are prepared to take the time to go with the sourdough flow.