Slow Dough: Real Bread shares with you secrets from the experts on how to make a huge array of slow-rise breads at home from basic brown, white and rye breads and impressive loaves such as fig and fennel sourdough or goats' cheese and honey maslin, to a range of tea breads, flatbreads, pizza dough and classic international bakes. You'll learn how to make different starters for different breads, as well as the fundamental processes: fermenting, kneading, proving and baking. And, treating Real Bread with the respect it deserves, there are also recipes such as gingery treacle tart, breadcrumb pakoras or panzanella for u any that you may have left over, so you don't waste a crumb. In a world of mass-production and unnecessary artificial additives, this book about real craftsmanship is like a breath of fresh air.