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Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery

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In Tahini and Rye, Michelle Eksheri shows you how to make mouth-watering treats from the basics (bagels, sourdough starter and bread), through to classics with a twist (challah bread and butter pudding, babka, rhubarb and custard danish, pistachio and flower shortbread). The secrets to the seemingly complex are broken down in an easy step-by-step guide so that the perfect sourdoughIn Tahini In Tahini and Rye, Michelle Eksheri shows you how to make mouth-watering treats from the basics (bagels, sourdough starter and bread), through to classics with a twist (challah bread and butter pudding, babka, rhubarb and custard danish, pistachio and flower shortbread). The secrets to the seemingly complex are broken down in an easy step-by-step guide so that the perfect sourdough loaf will no longer be a mystery, opening up a world for the sourdough starter to hot cross buns, croissants and so much more. The provenance of ingredients is highly valued, creating seasonal twists such as wild garlic buns and flavour-forward bakes like rye brownies.  With over 100 recipes covering bread, biscuits, buns and cakes, desserts, savoury baking and store cupboard essentials, Tahini and Rye is full of recipes you'll want to make again and again.


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In Tahini and Rye, Michelle Eksheri shows you how to make mouth-watering treats from the basics (bagels, sourdough starter and bread), through to classics with a twist (challah bread and butter pudding, babka, rhubarb and custard danish, pistachio and flower shortbread). The secrets to the seemingly complex are broken down in an easy step-by-step guide so that the perfect sourdoughIn Tahini In Tahini and Rye, Michelle Eksheri shows you how to make mouth-watering treats from the basics (bagels, sourdough starter and bread), through to classics with a twist (challah bread and butter pudding, babka, rhubarb and custard danish, pistachio and flower shortbread). The secrets to the seemingly complex are broken down in an easy step-by-step guide so that the perfect sourdough loaf will no longer be a mystery, opening up a world for the sourdough starter to hot cross buns, croissants and so much more. The provenance of ingredients is highly valued, creating seasonal twists such as wild garlic buns and flavour-forward bakes like rye brownies.  With over 100 recipes covering bread, biscuits, buns and cakes, desserts, savoury baking and store cupboard essentials, Tahini and Rye is full of recipes you'll want to make again and again.

30 review for Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery

  1. 4 out of 5

    Laurie Garrison

    Holy smokes this book is not only drool-worthy it will make a great baker companion book. I’ve been baking most of my life and at fifty I have collected hundreds of cookbooks and baking books, but there is only a handful I use every week and I could see myself using this one all the time. I love sourdough and have been using King Arthur Flour method for many years and have been happy with it, but I am limited with recipes I can use my sourdough in so before I know it the sourdough is Holy smokes this book is not only drool-worthy it will make a great baker companion book. I’ve been baking most of my life and at fifty I have collected hundreds of cookbooks and baking books, but there is only a handful I use every week and I could see myself using this one all the time. I love sourdough and have been using King Arthur Flour method for many years and have been happy with it, but I am limited with recipes I can use my sourdough in so before I know it the sourdough is gone and I have to make it again so I need to broaden my horizon and have more recipes I can use sourdough in and this book would most defiantly do that for me. Not only does this book offer chapter after chapter of recipes for your sourdough, but it also offers specialties recipes for things such as cookies, cakes, muffins and there is also a jam and spreads. Each recipe offers step by step instructions and wonderful images.

  2. 4 out of 5

    Gemma

    I have toyed with sourdough over the years, never getting it quite right, never quite grasping the whole process, never finding all the information in one place. And finding the recipes limited and bland. This book has changed all of that for me . It really is a modern guide to sourdough. Covering all the important aspects such as starters, folds and hydration, It has a brilliant selection of sourdough bread recipes, including brioche, focaccia, ciabatta, flatbread, bagels and a wonder I have toyed with sourdough over the years, never getting it quite right, never quite grasping the whole process, never finding all the information in one place. And finding the recipes limited and bland. This book has changed all of that for me . It really is a modern guide to sourdough. Covering all the important aspects such as starters, folds and hydration, It has a brilliant selection of sourdough bread recipes, including brioche, focaccia, ciabatta, flatbread, bagels and a wonderful selection of others including all combination or herbs and fruits. There is also a pastry dough, a sweet dough a speciality , a jam and spread section too. So many mouth watering recipes and photos. A brilliant collection and everything you could wish to know or bake with sourdough. I voluntarily read and reviewed this book, all thoughts and opinions are my own.

  3. 4 out of 5

    Cathy Geha

    Modern Sourdough by Michelle Eshkeri The author of this book opened a bakery because she realized there was a need for such a shop in her neighborhood. She is self-trained and has learned much over time and in this book shares some of what she has learned. That her bakery is thriving is something that does not always happen in this economy. And I applaud her for opening the shop and sharing her wisdom and recipes with the world. Why did I want to read/review this book? First, I have a Modern Sourdough by Michelle Eshkeri The author of this book opened a bakery because she realized there was a need for such a shop in her neighborhood. She is self-trained and has learned much over time and in this book shares some of what she has learned. That her bakery is thriving is something that does not always happen in this economy. And I applaud her for opening the shop and sharing her wisdom and recipes with the world. Why did I want to read/review this book? First, I have a sister who can only eat sourdough bread at the moment and I thought that if this book was easy to read and had good directions I would recommend it to her since she said she might take up bread baking again and pursue sourdough bread making since that is what she can eat. Second, I have made sourdough in the past while living in countries where I could not find yeast or when I wanted to just see if I could make it and make bread from it. Third, I like cookbooks. This book has over 100 recipes and I was amazed at how many types of bread can be made with sourdough starter. I loved the idea that so many varieties are out there and all doable with sourdough. What I liked: * The gorgeous photographs * The specific instructions * The details on making the sourdough and keeping it alive * The ease with which I could visualize the process by reading the instructions * The information about recipes in the book – especially those from other countries * The way I could almost taste the bread as I looked at the photos * The desire I had when I finished to start making sourdough starter From muffins and pancakes to laminated pastry and from a daily tasty loaf to tiny filled delicacies this book will have something for everyone. That said...I am off to write to my sister (or her son) to recommend this is purchased for her to read and try baking from. I can see her pizza making husband also enjoying this book. Thank you to NetGalley and Quarto Publishing Group-White Lion Publishing for the ARC – This is my honest review. 5 Stars

  4. 5 out of 5

    Jules

    I love sourdough bread; the crunchy, thick crust and the tangy, soft bread are delightful. When my boys were little, we made a batch of sourdough starter, but we were not successful at keeping it going for long. In Modern Sourdough, author and baker, Michelle Eshkeri, provides a relatively easy recipe and process for making and maintaining a sourdough starter. Along with the starter, she provides many recipes in which to use the starter. After reading this book, I'm game to give it a go again!

  5. 5 out of 5

    Cynthia Corral

    This appears to be the be-all end-all book on sourdough baking. It starts with detailed directions to make your own starter, and continues on to give recipes for items I didn’t even know could be made with sourdough. The photos will make your mouth water and should inspire the baker inside you. Note: I did not try any of these recipes (as I don’t have a starter ready) so I cannot comment on how good the instructions are. There are some delicious sounding recipes for spreads and toppings also, an This appears to be the be-all end-all book on sourdough baking. It starts with detailed directions to make your own starter, and continues on to give recipes for items I didn’t even know could be made with sourdough. The photos will make your mouth water and should inspire the baker inside you. Note: I did not try any of these recipes (as I don’t have a starter ready) so I cannot comment on how good the instructions are. There are some delicious sounding recipes for spreads and toppings also, and then some non-sourdough recipes at the end, including cookies. There is an astonishing assortment of sourdough recipes though, and if you’ve been watching The Great British Baking Show, you’ll definitely want to pull this book out to practice “Bread Week”. I do wish the cover looked a little more up to date, it definitely does not convey “modern” to me, at all. But the inside is useful and inspirational. Thank you to NetGalley and Quarto Publishing Group for allowing me an ARC in exchange for an honest review. I honestly hope someone makes some of these loaves (and bagels) and brings them to my house to share.

  6. 4 out of 5

    Emmalita

    I spent many years yearning to bake bread and feeling intimidated by yeast. I went to work at a bakery, I thought to make cake, but no, I made bread. Trial by fire. I am no longer intimidated by yeast and have now been baking bread professionally and at home for 15 years. Sourdough, though, remains intimidating. I have never successfully kept a starter going long enough to actually bake a loaf of bread. When I saw Michelle Eshkeri’s Modern Sourdough on NetGalley, I knew it was time to try again. I spent many years yearning to bake bread and feeling intimidated by yeast. I went to work at a bakery, I thought to make cake, but no, I made bread. Trial by fire. I am no longer intimidated by yeast and have now been baking bread professionally and at home for 15 years. Sourdough, though, remains intimidating. I have never successfully kept a starter going long enough to actually bake a loaf of bread. When I saw Michelle Eshkeri’s Modern Sourdough on NetGalley, I knew it was time to try again. This is an honest review. I completely fell in love with this cookbook. The photographs and the recipes made me believe that I could do this, that I could make a sourdough starter and bake beautiful sourdough breads and pastries. I might be able to someday, but not with this cookbook. I pulled out my digital scale and patiently followed the starter instructions and after 12 days I felt like I had a healthy starter. Both of the loaves I attempted were complete failures. I don’t know if I did something wrong, if there was a problem with the recipes, or if the difference between existing in London and existing in Austin, Texas – the temperature, the humidity, the ingredients. Or, maybe it was some combination of all these things. Initially, I was going to go right for the sourdough croissants, but then I then I realized I needed to bake a loaf of bread first. So my first bake, once I got a starter going was the Finchley Sticks. Finchley Sticks were what Margot Bakery created when they were learning to shape baguettes. the ugly loaves got olives put on top and then baked in all their misshapen glory. This seemed like a good place for me to start. It was not a good place to start. I haven’t had this disastrous a bread bake in a couple of decades. The recipe called for the dough to sit in the refrigerator for 12 – 36 hours. I suspect that my American refrigerator was too cold for the wild yeast colony. When I pulled it our 18 hours later, it was limp and lifeless. My Finchley Sticks baked into very dense, chewy flatbreads. The second bake was brioche dough. The starter looked great, the first and second refreshments looked great. Once I mixed the flour, egg and second refreshment, it looked very dry. As I added the butter the dough became more like a dough, but the hard little pellets of flour created by too little moisture never integrated into the dough. It was inedible and an unpleasant waste of butter. Clearly there was insufficient moisture, but again, I don’t know if my starter was drier that Margot Bakery’s, if the drier atmosphere of an air conditioned house made the flour drier, or if there was something missing from the recipe. I gave up on the sourdough and tried two of the non sourdough recipes near the end. I decided to make Perlette’s Apple Cake. I have been making a different gateau aux pommes for 20 years, so this would be an interesting change. The recipe calls for 6 pounds of apples, 4 of which are cored, peeled and roughly chopped and then cooked in a medium pan. What I would consider a medium pan was insufficient to hold the apples. The apples also produced a lot of liquid and the recipe doesn’t make clear whether that liquid should be incorporated or strained off. I ended up draining the apples, which left me with a lot of sugary, cinnamony apple liquid. The recipe said to bake at 325 F for 70 – 90 minutes. I baked this cake for almost 2 hours before the tester in the center of the cake came out cleanish. Once cooled enough to slice, I found that the texture ranged from under baked custard in the middle to over baked custard at the edge. It was really more like a cake sitting uneasily on top of a pie. The coarsely chopped apples cooked in sugar and cinnamon were tasty, though extremely cinnamony. The layer with the thinly sliced apples and batter on top had an unpleasant texture. The batter under the coarsely chopped apples seems to have just given up. I am not an amateur baker, so I feel pretty confident that the problem is the recipe. I was left with a cake I don’t want to eat and would never serve to a guest. The second non sourdough recipe I made is the Cheese and Onion Pie with hot water crust. I don’t have access to Lancashire cheese, so I used a good cheddar. The onions cooked with butter and thyme looked and smelled amazing. As with the apple cake, the direction that I cook the onions in a medium pan was laughable. Also, as with the apple cake, the onions released a ton of liquid, with no direction about what to do with it. I know pastry well enough that I knew better than to They weren’t as jammy as the caramelized onions I make regularly, but I would make it again for other recipes. My heart sank when I got going on the hot water crust. When I attempted the brioche dough, the problems started when I mixed the second refresh with the flour and egg. It wasn’t enough liquid and I ended up with concrete pellets. The same thing started to happen with the crust dough. I deviated from the recipe and added the melted butter and water before the flour and egg were well mixed. I still had to work out some hard clumps. In the end, this was a lovely savory pie. I didn’t worry about making the top of my crust beautiful. It was tasty warm and it was tasty the next day cold. So yay! Something worked. I’m not sure I would actually make this particular pie again, but I will use the hot water crust recipe again. And the onions. The tl/dr version of this is, I fell in love with the possibilities of this cookbook, but ultimately it doesn’t work for me. Part of the issue may be my lack of experience with sourdough. But, the issues I had with the non-sourdough recipes make me wonder how well these recipes were tested for the cookbook. I would not buy this cookbook unless what you want is a decorative cookbook with great photos. I wish the recipes had worked better.

  7. 4 out of 5

    Jamie Brydone-Jack

    I grew up in the San Francisco Bay Area, so I know and love sourdough. I was delighted to see this particular cookbook at one of my book review sites, and I knew I had to check it out. The author owns a bakeshop in north London called the Margot Bakery. This book is simply divided into an introductory section which gives you basic skills and techniques required for sourdough baking, and this is followed by the recipe section which starts off with breads before going into other sweet and savory s I grew up in the San Francisco Bay Area, so I know and love sourdough. I was delighted to see this particular cookbook at one of my book review sites, and I knew I had to check it out. The author owns a bakeshop in north London called the Margot Bakery. This book is simply divided into an introductory section which gives you basic skills and techniques required for sourdough baking, and this is followed by the recipe section which starts off with breads before going into other sweet and savory sourdough options (including pastries!). The book ends with a collection of specialties from the bakery that don't include sourdough starter. As someone who has worked with a sourdough starter, I found her introductory section helpful. If someone was interested in working with sourdough starters and the resulting goods made from them, this would be a good primer for sourdough baking. In very detailed steps, she tells how to make a starter. Other information includes how to care for and bake with starters and the dough process. After this introductory section, she dives right into the recipes. Most of the recipes in the bread section are the standard and typical breads from various countries around the world as well as favorites of different ethnicities. Probably most cultures that enjoy leavened bread are represented here. Of course, there are a lot of French and Italian breads, like brioche and ciabatta; however, there are a few surprises as well, like Lepeshka (Jewish) and Jachnun (from Yemen). Things start to get interesting when the book moves on to pastries. In all my time working with sourdough starters, I had never considered making pastries. There's even a laminated dough recipe that you use to make croissants, pain au chocolat, and several other pastries. There are definitely recipes that will get you thinking about sourdough baking in a completely different way. I love that. There’s a sweet sourdough section separate from the pastries; some interesting cultural staples like babka, panettone, and stollen. The savory sourdough section had more unusual delights, like Pugliese Potato Focaccia and Onion Focaccia Tarte Tatin. Some recipes from the basic bread chapter are repurposed in these later chapters. For instance, the brioche dough is used to make a recipe called Brioche Feuilletée and the focaccia dough is used to make Sourdough Pizzas. The author even gives some ideas to do with day-old breads, like stuffed twice-baked croissants and a bread pudding. The recipes use only sourdough starter for the leavening. Given my experience working with sourdough, I know that this can be a dicey proposition. If I were making these breads and my starter didn't look lively after the refreshment stages, I would probably add a little commercial yeast to hedge my bets. Except during the warmer months when my starter would sometimes overflow its container, I always added a teaspoon of regular yeast to my doughs. After so many sourdough wonders, I was surprised at the Margot Specialties section, but I am glad the author included it. Salted caramel chocolate chip cookies, what's not to like? And there are also other cookies and yummy sounding (and looking) recipes like Custard Tart with Caramelised Breadcrumbs and Blood Orange Polenta Cake. Fun stuff! When I initially flipped through the book for my BookTube review, I had noticed there were both Imperial and metric measurements. However, I hadn't realized that, for the breads at least (not toppings and extras), these are actually done as weights not as dry measures. I will admit I don't even own a kitchen scale. I am a dump cook most of the time and cup-and-spoon measurer when baking. So, be warned, if you are interested in this book, you will need a kitchen scale and be willing to work with the weights of ingredients. The recipes look so good that I may be upgrading my kitchen tools. Another thing that I noticed is that all of the sourdough recipes require either two or three refreshment stages before the bread (or good) can actually be made. The first refreshment stage is done with the entire starter that you have. Then 8-12 hours after that, there are one or two other stages. It seems that most of the sweeter breads had two refreshment stages, the second stage being one in which sugar was added to the starter. So making any recipe from this book would be a time commitment. It takes mere seconds to do a refreshment of a starter, but timing it around busy lives and schedules is what makes it tricky. And, of course, there is something about our modern human nature that wants results NOW! The book is well photographed. If you love bread, you’ll be wishing you could jump on a plane to London and try some made by the hands of the author who created the recipes. Every recipe has a photo and truly gives a sense of what these breads and other baked goods look like. The author also included some detailed photos of more complex techniques, like braiding challah. If you are already an experienced sourdough baker, you will be thrilled with the possibilities that this book opens up for you. If you are new to sourdough baking, this book provides good foundations and explanations as well as recipes that you can use in the early stages of learning as well as ones that will challenge you later. I received a free copy of this cookbook, but that did not affect my review. Read my other reviews at https://www.readingfanaticreviews.com

  8. 5 out of 5

    Annie

    Originally published on my blog: Nonstop Reader. Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery is a tutorial cookbook by professional baker Michelle Eshkeri. Despite the author being a professional (albeit self-taught) baker, this is a layman accessible real cookbook full of satisfying sourdough breads, both savory and sweet. The ingredients are easily sourced. Released 10th Sept 2019 by Quarto on their White Lion imprint, it's 224 pages and available in hardcover format. My criteria when r Originally published on my blog: Nonstop Reader. Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery is a tutorial cookbook by professional baker Michelle Eshkeri. Despite the author being a professional (albeit self-taught) baker, this is a layman accessible real cookbook full of satisfying sourdough breads, both savory and sweet. The ingredients are easily sourced. Released 10th Sept 2019 by Quarto on their White Lion imprint, it's 224 pages and available in hardcover format. My criteria when reviewing (most) cookery books is fairly simple: is it neatly and logically presented, does it contain usable recipes (for the book's intended audience), are the ingredients reasonably easily sourced, does it contain wildly expensive specialist equipment which I can't borrow, and are the recipes appealingly photographed? This book honestly ticks all the boxes for me. The book starts with a short and interesting artist's statement including a little bit of what the author brings to the conversation in terms of gender, background, ethnicity, culture, and philosophy. The sidebar section includes numerous clear photographic still life action snapshots of the bakery and bakers. The author talks briefly about leavening sweet breads and vienoisserie with sourdough alone and that it's a worthwhile process, despite being more time and logistics intensive. Frankly, before reading this book, I didn't even know it was possible to leaven sweet breads with sourdough. The recipe chapter begins with a solid introductory tutorial on how to make a sourdough starter. Everything is clearly and simply explained including time estimates for a finished culture from scratch. This section also includes very general information about loaf types and how to shape different traditional loaves. The recipes themselves are varied and include many standard types: focaccia, light rye, challah, brioche, flatbreads, bagels, and many many more. The only small quibble I found was that there is not a comprehensive table of contents in the eARC I recieved, and that the recipes aren't arranged to be found quickly. There are chapters covering basic bread, pastry, sweet and savoury bakes, specialities of Margot bakery, and jams and spreads to accompany the breads. There is a comprehensive index included, but this remains a book to browse through to find recipes to try (and I think that was a conscious editorial/authorial decision). There is also a pictorial tutorial which is frankly the best I've found for braiding a traditional challah. Clear photos and simple to follow. More generally speaking, the photography throughout is delightful and beautifully presented. Each recipe is photographed in colour and reading through the recipes themselves made me hungry and left my fingers itching to recreate them in my own kitchen. The author has a wonderful sense of humor, wit, and honest love for her craft and it shines through clearly in the text. Wonderful book and the ideal book for sourdough enthusiasts. Five stars. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

  9. 4 out of 5

    Jill

    When Michelle Eshkeri moved to North London in her 20s, all she wanted was a really good loaf of bread. When she realized that there was nowhere within walking distance with that bread she wanted, she decided to make it herself. And then she decided to sell it to others, and Margot Bakery was born. Her new cookbook, Modern Sourdough, is a reflection of over 100 recipes that the bakers and customers love. Eshkeri has developed a way to present sourdough breads in ways that are unusual and flavorf When Michelle Eshkeri moved to North London in her 20s, all she wanted was a really good loaf of bread. When she realized that there was nowhere within walking distance with that bread she wanted, she decided to make it herself. And then she decided to sell it to others, and Margot Bakery was born. Her new cookbook, Modern Sourdough, is a reflection of over 100 recipes that the bakers and customers love. Eshkeri has developed a way to present sourdough breads in ways that are unusual and flavorful. Her bakery offers savory and sweet varieties, with something for everyone who comes in the door. But she doesn’t just sell bread. She doesn’t just bake bread. She thinks baking is also good for the soul, so she offers up these recipes with the exhortation that anyone can learn to bake good bread. One of her favorite thing about sourdoughs is that even a baking disaster can usually teach you something about the process, and you can still eat your work. Before you start baking, you need a sourdough starter, and she walks you through the day-by-day process of growing your starter, maintaining it, and using baker’s percentages with it to create some tasty breads. After getting you started with a basic sourdough, she takes you through recipes for Brown Bread, New York Light Rye, Geronimo (a 5 seed bread), Brioche, Focaccia, Baguettes, Challah, Bagels, and so many more. Then things get sweeter, with pastry recipes for tasty treats like Croissants, Pain au Chocolat, Rugelach, and Danish Pastries, among others. Her sweet sourdough recipes come next, to tempt you with Sourdough Pancakes, Crumpets, Babka, Cinnamon Buns, Hot Cross Buns, Doughnuts, Panettone, Stollen, Sourdough Banana Bread, and Sourdough Rye Brownies, to name a few. Then it’s back to Savory Sourdough, to feast on Pumpkin Scones, Sourdough Pizzas, Pesto Flatbreads, Onion Focaccia Tarte Tatin, and Aubergine Einkorn Galettes, and so much more. She finishes her sourdough recipes with Margot’s Specialties, from Gingerbread Dinosaurs to Salted Caramel Chocolate Chip Cookies, from Banana Split Muffins to Blood Orange Polenta Cake, from a Blueberry Bundt with Fondant Icing to Cheese and Onion Pie. She also includes an entire chapter of recipes for all the things you need to pair with these sourdoughs to make the most delicious meals: Creme Patissiere, Almond Frangipane, Lemon Curd, Simple Syrup, Jams and Marmalade, Slow Roasted Tomatoes, and a Fermented Red Pepper, Tomato and Chili. Basically, you have everything you need to make a basic sourdough for a base and add anything that speaks to you. Modern Sourdough is all about the soul of bread, about the warmth of handmade pastry, about the feeling of sharing something you have taken the time to make with the people you love the most. It’s a lovely cookbook, and as I am not close enough to Margot Bakery to buy some of these delectable items, I will just have to make some of them myself. Galleys for Modern Sourdough were provided by Quarto Publishing Group-White Lion Publishing through NetGalley, with many thanks.

  10. 4 out of 5

    Janet

    When it is hot as heck outside and there is nothing "cool" to do but reading sitting in front of the a/c as everything else makes you end up a sweaty mess, it is the perfect day for a speed reader. (Yes it is hot and humid in Canada!) I received a temporary digital Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. In Modern Sourdo When it is hot as heck outside and there is nothing "cool" to do but reading sitting in front of the a/c as everything else makes you end up a sweaty mess, it is the perfect day for a speed reader. (Yes it is hot and humid in Canada!) I received a temporary digital Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London 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 loaves of bread. Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again. I am not a true bread person or should I say a supermarket bread person - give me an artisanal style loaf and I am a happy girl. (My husband always says "do you have any real bread?" but I am writing about a man who would eat spaghetti and meatballs every single day of the year!) I don't seem to have the knack for baking but using this book I may actually be able to be on my beloved GBBO (Great British Bake Off ...as if Paul Hollywood would like any bread that I would bake!) I am so hungry now that I have read this book - and I am not supposed to be eating carbs! This is a great book for bakers to read - but I am going to admit, trying to get a workable copy (90+ minutes and I had to read it on my very small phone screen) that I could read to review was insane. The protected pdf was so protected that it was a chore to get this book to read - I am not going to lie, that affected my review and took it down one star/slice of bread. As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "Social Influencer Millennials" on Instagram and Twitter) so let's give it 🍞 🍞 🍞 🍞

  11. 5 out of 5

    Sharon

    White Lion Publishing and NetGalley provided me with an electronic copy of Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery. I was under no obligation to review this book and my opinion is freely given. The recipes contained within the pages of this cookbook highlight the offerings at Margot Bakery, a highly successful shop in London. The cookbook is divided into sections: Introduction; Bread; Sourdough Pastry; Sweet Sourdough; Savoury Sourdough; Margot Specialties; Jams White Lion Publishing and NetGalley provided me with an electronic copy of Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery. I was under no obligation to review this book and my opinion is freely given. The recipes contained within the pages of this cookbook highlight the offerings at Margot Bakery, a highly successful shop in London. The cookbook is divided into sections: Introduction; Bread; Sourdough Pastry; Sweet Sourdough; Savoury Sourdough; Margot Specialties; Jams and Spreads. Modern Sourdough starts out with the most important part of the whole cookbook, how to make the sourdough starter. There is a great step-by-step guide, as well as a detailed description on how to prepare and form the bread. This cookbook is not for beginning bakers and is certainly not for those who are pressed for time. Making sourdough is a detailed process that cannot be rushed through. There are great step-by-step instructions with accompanying photographs where necessary, like for the Sourdough Challah, as the braiding of the loaf can be complicated. There are wonderful variations of sourdough like Roasted Red Pepper, Garlic, and Parmesan Bread, and sourdough pastries like Croissants, Pain Au Chocolat, Rugelach, and Sourdough Pancakes. Modern Sourdough has a good blend of recipes from the more simple to the more challenging, with all of the finished dishes awe inspiring and delicious. I would recommend this cookbook to the more experienced baker, as the art of baking bread can be frustrating to beginners.

  12. 5 out of 5

    Patricia Brown

    With fewer traditional bakeries around that aren’t part of a grocery chain and even fewer bakeries that make bread, it’s a great time to start learning to bake your own bread. While I have been baking since I was old enough (and tall enough) to stand on a chair and stir, my family baked sweets and not breads. I’ve dabbled in bread making while baking for restaurants and catering but rarely dealt with sourdough from beginning to end. I found that the layout of the recipe and instructions for star With fewer traditional bakeries around that aren’t part of a grocery chain and even fewer bakeries that make bread, it’s a great time to start learning to bake your own bread. While I have been baking since I was old enough (and tall enough) to stand on a chair and stir, my family baked sweets and not breads. I’ve dabbled in bread making while baking for restaurants and catering but rarely dealt with sourdough from beginning to end. I found that the layout of the recipe and instructions for starter to be well done. I also like how it shows you each recipe at completion so you know what it can look like. Let’s face it, a large part of any good food is how it looks. It gives you step by step & day by day instructions on your starter with ways bring the starter back to life. I love that this book has more than just breads but has cookies, pastries, jams, and more. I love her stories and statement to include the background and culture for some of the recipes. The recipes are very time consuming and not good for the impatient baker. I would recommend this more for the intermediate or more advanced bread baker. It Is necessary to consider the chef is from London so the baker needs to consider altitude, climate, and different quality ingredients in their area. I had some difficulty with some of the recipes because of these differences and am still trying to find a good balance to make a perfect loaf of bread.

  13. 4 out of 5

    Anjana

    Coming from a part of the world were 'bread' in the western context is rare in kitchens at home, I was completely unaware of what sourdough actually was till a few years ago. Since learning about its existence, the taste and idea of it have had a meteoric rise in my personal list of favourites. When I saw this available, I had to try and read it.  The book is very detailed and almost perfect for a beginner like me. I am actually planning to start and invest some time in making my own Coming from a part of the world were 'bread' in the western context is rare in kitchens at home, I was completely unaware of what sourdough actually was till a few years ago. Since learning about its existence, the taste and idea of it have had a meteoric rise in my personal list of favourites. When I saw this available, I had to try and read it.  The book is very detailed and almost perfect for a beginner like me. I am actually planning to start and invest some time in making my own starter later next week, and hopefully, I will be patient enough to see it through. The first step is an introduction to how to make a starter and to maintain it under different circumstances. Then follow basic and more complicated recipes using the previously mentioned starter. The actual effort seems to be in timing it all correctly, and the well-described and extremely detailed instructions should suffice to make a passable piece of bread, but it remains to be seen how well I work with those instructions. I have picked up a lot of tips from this book, and it has encouraged me to take a stab at experimenting with sourdough, and I have a feeling it would tempt anyone even remotely interested. I received an ARC thanks to NetGalley and the publishers, but the review is entirely based on my own affinity to sourdough bread and my reaction to the recipes included within the pages.

  14. 5 out of 5

    Karen

    Who doesn't love sourdough? Okay, some people don't, I suppose. But if you do, you'll find lots of yummy looking recipes here to put your starter to good use! Amounts are given but weight which makes me happy. If you don't already have a digital scale for your kitchen, invest in one. Weighing ingredients is so much more accurate. There are the expected bread recipes of course, but also a variety of pastries and sweets (sourdough rye brownies?) along with savory recipes. In addition to the variet Who doesn't love sourdough? Okay, some people don't, I suppose. But if you do, you'll find lots of yummy looking recipes here to put your starter to good use! Amounts are given but weight which makes me happy. If you don't already have a digital scale for your kitchen, invest in one. Weighing ingredients is so much more accurate. There are the expected bread recipes of course, but also a variety of pastries and sweets (sourdough rye brownies?) along with savory recipes. In addition to the variety of sourdough recipes, the is also a section of Margot specialties such as salted caramel chocolate chip cookies. This is followed by a section of jama and spreads that will nicely accompany your sourdough creations. Photos accompany the majority of the recipes and additional photos are included when more complicated techniques are used. A note for the vegan bakers: They're are recipes here that don't contain animal products but many call for eggs and while some will likely do well using egg substitutes, others likely won't. Maybe borrow it from your local library to see if there are enough recipes for you before purchasing. Thank you to Quarto Publishing Group - White Lion Publishing and NetGalley for the eARC in exchange for my honest review.

  15. 4 out of 5

    Samantha

    This is one of the best cookery books I've read in ages, though the waiting for the sourdough to be ready is going to test my patience. The instructions for the starter dough is extensive and well laid out with details on what to do every day. Within this book follows six chapters of recipes: Bread, Sourdough pastry, Sweet sourdough, Savoury sourdough, Margot specialities and Jams & spreads. One of my favourite recipes is included and I've always fancied having a go at This is one of the best cookery books I've read in ages, though the waiting for the sourdough to be ready is going to test my patience. The instructions for the starter dough is extensive and well laid out with details on what to do every day. Within this book follows six chapters of recipes: Bread, Sourdough pastry, Sweet sourdough, Savoury sourdough, Margot specialities and Jams & spreads. One of my favourite recipes is included and I've always fancied having a go at making it: Panettone - though 8 days is a long time to make something over - still perfection cannot be rushed! Also included are recipes I would not normally consider having a starter dough such as brownies, croissants, muffins or scones. Margot specialities do not need a dough starter and included recipes for cookies, shortbreads and cheese & onion pie, to name but a few of the delicious goodies in the chapter. The Jams and spreads chapters includes how to make crème patissiere, almond frangipane, red onion marmalade and slow roasted tomatoes. Each recipe come with full colour photography, the ingredients are divided into stages and are in both imperial and metric measurements. I received this book from Netgalley in return for a honest review.

  16. 4 out of 5

    Ulyana

    Sumptuous, flavourful and infinitely diverse, Modern Sourdough is an incredible resource for the intermediate to advanced sourdough enthusiast. From trendy to classic, traditional to experimental, Eshkeri’s lineup of recipes excites the senses and piques curiosity - even a brief flip through this beautifully photographed volume is sure to wake a feeling of “I can’t wait to make this!” and “this sounds amazing!”. Eshkeri tells her story with passion and shares her craft freely, giving Sumptuous, flavourful and infinitely diverse, Modern Sourdough is an incredible resource for the intermediate to advanced sourdough enthusiast. From trendy to classic, traditional to experimental, Eshkeri’s lineup of recipes excites the senses and piques curiosity - even a brief flip through this beautifully photographed volume is sure to wake a feeling of “I can’t wait to make this!” and “this sounds amazing!”. Eshkeri tells her story with passion and shares her craft freely, giving concise and clear direction to allow readers the best chance of a successful bake, from sourdough starter cultivation through to artisan loaves, voluminous enriched bread and delicate pastries. These are complicated recipes, but the author so successfully breaks them down that even a relative beginner up for a challenge could tackle them with confidence. There is a strong feeling of international love for good food and a sense of patience and anticipation, the creation of something special, wholesome and delicious over days rather than minutes. This really is a book to be poured over and used time and time again. A slow food triumph.

  17. 4 out of 5

    Sharondblk

    I bake all my own bread, and have done for the last decade or so. Originally I made bread in a bread machine, and then I “graduated” to oven baking – I must admit I don’t knead the bread by hand, I used my beloved Thermomix. I have dabbled in sourdough in the past when I saw Modern Sourdough by Michelle Eshkeri on Netgalley I said "yes please" very quickly. Michelle is a Jewish, London based bakery owner who has a similar cultural background to me, and a lot of the breads are familiar to me from I bake all my own bread, and have done for the last decade or so. Originally I made bread in a bread machine, and then I “graduated” to oven baking – I must admit I don’t knead the bread by hand, I used my beloved Thermomix. I have dabbled in sourdough in the past when I saw Modern Sourdough by Michelle Eshkeri on Netgalley I said "yes please" very quickly. Michelle is a Jewish, London based bakery owner who has a similar cultural background to me, and a lot of the breads are familiar to me from my everyday life - I bake challah whenever I host Friday night dinner and I'm obsessed with bubka. Even on my tablet this book is exquisite. Very clear recipes, accompanied by stunning photos. The text is interesting, informative and clear. So, will I be getting my starter started and my dough soured? Probably not. We only bake once a week, and this book is quite clear about the extra preparation and planning that sourdough takes. That said, I am very, very tempted. I highly recommend this book, even if it’s just to look at the pictures and dream.

  18. 5 out of 5

    Richelle Rodarte

    Fantastic cookbook! I struggle with the time and patience to make daily bread but I find the recipes inspiring. I have started and abandoned multiple starters but in-between have achieved some delicious sourdough creations. The pasties are amazing. I applaud those that can keep up with it everyday and I have this book picked out for a few such accomplished friends that will love this book. With that said for me personally this is the motivation to do a starter for a special occasion and keep up Fantastic cookbook! I struggle with the time and patience to make daily bread but I find the recipes inspiring. I have started and abandoned multiple starters but in-between have achieved some delicious sourdough creations. The pasties are amazing. I applaud those that can keep up with it everyday and I have this book picked out for a few such accomplished friends that will love this book. With that said for me personally this is the motivation to do a starter for a special occasion and keep up with it long enough to provide a delicious healthy creation for the holidays. Despite my lazy tendencies this will be an important addition to my cooking collection (for when I feel like going to the extra trouble). Believe me it is well worth it. I received this book from NetGalley for an honest review and I love it!!!

  19. 5 out of 5

    Allie

    Disclaimer I received a copy of this as an ARC from NetGalley. As an avid home baker, I was excited about reading this recipe book. I have always been intimidated by the idea of sourdough bread from scratch and was hoping for some insight to starting. I was not aware of the book being by an author who has a famous bakery or more books to her name. So now those books are on my list to read. I couldn't make up my mind if the recipes were intimidatingly hard or easy enough for the home baker. I def Disclaimer I received a copy of this as an ARC from NetGalley. As an avid home baker, I was excited about reading this recipe book. I have always been intimidated by the idea of sourdough bread from scratch and was hoping for some insight to starting. I was not aware of the book being by an author who has a famous bakery or more books to her name. So now those books are on my list to read. I couldn't make up my mind if the recipes were intimidatingly hard or easy enough for the home baker. I definitely wanted to eat all the recipes but felt maybe some instructions were glossed over or assumed a certain amount of knowledge. Overall I did enjoy it and want to try my hand at some recipes.

  20. 5 out of 5

    Kristine

    Modern Sourdough by Michelle Eshkeri is a free NetGalley ebook that I read in early September. Pulling from traditional bakery standards and other lesser-known recipes of breads made throughout Europe, these are sourdough breads and pastries, sweet and savory dough, and recipes that Eshkeri uses often at her bakery called Margot (namely cookies and cakes), then toppings, jams, and preserves. A starter is pretty much aged & jarred whole wheat flour and water; nothing too extensive as what I tho Modern Sourdough by Michelle Eshkeri is a free NetGalley ebook that I read in early September. Pulling from traditional bakery standards and other lesser-known recipes of breads made throughout Europe, these are sourdough breads and pastries, sweet and savory dough, and recipes that Eshkeri uses often at her bakery called Margot (namely cookies and cakes), then toppings, jams, and preserves. A starter is pretty much aged & jarred whole wheat flour and water; nothing too extensive as what I thought it would be. The vertically columned recipes against white/neutral backing are a little intimidating, but they that detail on how to introduce the starter and integrate it into the dough before rolling out and baking it.

  21. 5 out of 5

    Christina Miranda

    I can say for sure that Michelle Eshkeri has talent, no one can deny that. Her new cookbook "Modern Sourdough" provides an endless array of recipes that utilize sourdough, all of which I hadn't known I could do. The recipes at first glance look complex, including her method for making a sourdough starter; however, once you get your hands dirty its all relatively easy. This book not only walks you through all the complexities of sourdough baking but helps open your eyes to the endless possibiliti I can say for sure that Michelle Eshkeri has talent, no one can deny that. Her new cookbook "Modern Sourdough" provides an endless array of recipes that utilize sourdough, all of which I hadn't known I could do. The recipes at first glance look complex, including her method for making a sourdough starter; however, once you get your hands dirty its all relatively easy. This book not only walks you through all the complexities of sourdough baking but helps open your eyes to the endless possibilities with your starter. I will admit this book is not for the faint of heart and more for the seasoned baker. The photographs are presented beautifully and compliment the recipes wonderfully. All in all, I will be the first person in line at the store buying this.

  22. 5 out of 5

    Angie Shere

    I recently became a fan of sourdough breads and am lucky enough to have found a local source to purchase a loaf now and then. While worth every penny, I’m unable to afford the $10 loaves very often. So I was excited to read this arc from netgalley. I am very impressed! Beautifully illustrated and written with a down to earth style, this book may tempt me to try my hand at making my own bread someday. It begins with the process of creating the starter from which all sourdough breads begin. The re I recently became a fan of sourdough breads and am lucky enough to have found a local source to purchase a loaf now and then. While worth every penny, I’m unable to afford the $10 loaves very often. So I was excited to read this arc from netgalley. I am very impressed! Beautifully illustrated and written with a down to earth style, this book may tempt me to try my hand at making my own bread someday. It begins with the process of creating the starter from which all sourdough breads begin. The rest of the book is filled with mouth watering recipes, from the simplest to more complex. I am impressed!

  23. 4 out of 5

    Theresa

    This book came along at exactly the right time for me. I had a sourdough starter which I was using to make the same loaf of bread each week. This book gave me lots of inspiration for using it to make lots of new and interesting ways. The books also includes some recipes which do not require a starter. I was surprised by this but the recipes do look good so I will give them a try. This book would make a great gift for keen bread makers. Thank you to the publisher and Netgalley for an advance copy This book came along at exactly the right time for me. I had a sourdough starter which I was using to make the same loaf of bread each week. This book gave me lots of inspiration for using it to make lots of new and interesting ways. The books also includes some recipes which do not require a starter. I was surprised by this but the recipes do look good so I will give them a try. This book would make a great gift for keen bread makers. Thank you to the publisher and Netgalley for an advance copy of this title in exchange for an unbiased review.

  24. 4 out of 5

    Bonnie Demoss

    As someone who has kept a sourdough starter and made bread before, what I love about this book is that there are many recipes other than bread. The rye sourdough brownies have caught my eye, Im also going to try the pumpkin scones, cheese scones, panettone, and sourdough banana bread. I have some digestive problems and fermentation makes it easier for me to digest foods. All of these recipes for scones, cookies, and even pizza with fermented dough give me the ability to enjoy treats I can’t alwa As someone who has kept a sourdough starter and made bread before, what I love about this book is that there are many recipes other than bread. The rye sourdough brownies have caught my eye, Im also going to try the pumpkin scones, cheese scones, panettone, and sourdough banana bread. I have some digestive problems and fermentation makes it easier for me to digest foods. All of these recipes for scones, cookies, and even pizza with fermented dough give me the ability to enjoy treats I can’t always have. The book is beautiful as well as informative for beginners to sourdough. There is a section on starting and maintaining your own sourdough. I received a free copy of this book from Netgalley in exchange for an honest review.

  25. 5 out of 5

    Leyla Johnson

    Wow! what a fabulous book this is, beautifully presented, lovely photographs and easy to follow recipes. If you are into making breads, using your own sourdough started (instructions included), one can not go to far beyond this book. From making sourdough bread, savoury to sweet sourdough delights, it is all here and the variety is very impressive. At the end o the book there is even some beautiful jams and spreads. Fabulous book

  26. 4 out of 5

    Cherry

    Gorgeous book! All the recipes are so appealing, the photography is scrumptious, the recipes are in metric (YAY!), I just love this book. I think from a design point of view it is the epitome of how I like my recipe books to look and read. A very sincere 5 star review and I want to make ALL THE THINGS! I received a complimentary kindle copy via NetGalley but will be rushing out to buy a paperback straight away. All opinions expressed are my own.

  27. 5 out of 5

    Courtnee

    Firstly I would like to acknowledge that anyone can start out with nothing, this has been beautifully shown in the pages of this book. The beautiful illustrations and pictures throughout this book make you want to bake every recipe! The instructions can be followed easily and every recipe has a story behind it. Will become a favourite on many bookshelves!

  28. 4 out of 5

    Sinead

    Thank you Netgalley for a review copy of this book. A complete beginner to making sourdough this book has lovely recipes in it but it was a little too detailed for me. Not many pictures of the techniques either

  29. 4 out of 5

    Kelly Barton

    A beautiful and attractive, step-by-step guide to Sourdough. Offering a range of flavor profiles and pastry techniques, Modern Sourdough invites you in for an adventure. Can't wait to try the recipes!

  30. 4 out of 5

    Kristin

    This was a fun and interesting cookbook with a great variety of both sweet and savoury recipes. An added bonus was that they included how to make your own sourdough starter.

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