Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery

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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.

Reviews

Michelle Eshkeris book Modern Sourdough gives a perfect balance with easy home-style recipes and more invitingly complex challenges, just what every budding baker is looking for. Recipes are well thought out, clear and easy to follow, and will get you on the road to sourdough brilliance in no time. * Dan Lepard, author of Short and Sweet *

Author Bio

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.