For the past 120 years, bread has become a fast dough production commodity. But lately, there has been a movement to reclaim good, slow bread. This is not just a revival or a moment of culinary fashion—sourdough, the oldest method of bread baking, has never been more relevant or exciting. Sourdough is a traditional style of bread that is both healthy and delicious, making it a favorite of artisan bakers. Sourdough features 15 no-fail recipes with clear, step-by-step instructions and photography for making your own artisanal loaves at home. The methods and recipes in this book build upon a practice that is more than 5,000 years old, and of which the basic elements have always been the same: mix flour and water, then allow the dough to ferment and rise by itself. It is this extended fermentation process that allows for maximum flavor and easy digestion. With an emphasis on local, heirloom, and ancient grains, the book introduces the natural ingredients suitable for artisan baking and explains how to make a stable starter and "set the leaven" for perfect loaves every time. Cook's notes and a trouble-shooting section help you to avoid soggy bottoms, over baking, and other common problems. Sourdough is an indispensable resource for bakers, and the perfect starter guide for the beginner bread baker.