Baking with Natural Sourdough Yeast Starter — Colour Edition, Paperback

A short, practical guide to replacing commercial raising agents with a sourdough starter — baking powder, bicarbonate of soda, fresh and dried yeast — across breads, cakes, pancakes and doughnuts.

• Growing and maintaining a natural yeast starter
• Using starter in bakes beyond bread
• Focuses on starter flavour without a heavy sour note
• Annotation space for your own notes and observations
• Paperback, 26 pages, colour edition

Worth knowing it's a slim 26-page working guide rather than a full cookbook, and that the method runs 18–24 hours from mixing to oven. Useful if you want your starter doing more than loaves.