Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home.
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.
Michelle Eshkeri opened Margot in a dilapidated shop around the corner from her home in North London in February 2016. Believing that the bread she baked at home, one loaf at a time, would also be enjoyed by friends and neighbors. It has developed into a center of community life and a place to buy wonderful bread and pastries, where everything is produced on site. There isn't a night shift, so the bread, pastries and cakes fill the counter and the shelves throughout the day. With a menu guided by what they are excited about; customer favorites, festivals, celebrations and seasonal produce. Using seeds, whole grains and a long fermentation process to make full-flavored, nutritious and delicious bread.
Food & drink
White Lion Publishing
Cookery / food & drink etc