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 using up 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.