Books for bakers

We’re often asked for book recommendations, either as gifts or as a follow-up from doing one of our classes, so here’s four that Rachel often suggests from our cookery school library. When she’s not in the bakery Rach leads on the Simply Sourdough class and can often be found making cakes on the sweets shift.

Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers
Reading more like a novel, this is a deep dive into the origins of sourdough. It’s told from the perspective of environmental science professor Eric Pallant who’s researching the the history and origins of starters, the different cultures and countries, and what they made.

Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery
The main recommendation given to people on the Simply Sourdough class, this takes sourdough baking far beyond loaves of bread, taking in cakes, buns and savoury bakes.

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking.
This book will have you making things at home that you wouldn’t have thought possible. More an advanced book, this is perfect for the more advanced baker who wants to hone their skills.

100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More
If you want to make brilliant sweet bakes at home, this book is full of comprehensive, easy to understand recipes that will take your baking to the next level.

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