The slow fermentation process of sourdough makes it easier to digest, but as Vanessa Kimbell points out, it can also nourish the gut and improve your mood. Using a variety of flours, including chestnut, spelt, and einkorn, as well as blends you can make up yourself, Kimbell's flavor combinations cover everything from cakes, tarts, and biscuits, to doughnuts, brioche and pretzels. Among the joy-inducing recipes here are Morello Cherry Shortbread; Chocolate, Tangerine & Pistachio Cakes; Carrot & Walnut Cake, and Sourdough Vanilla Ice Cream; as well as vinegars, compotes, cultured creams, butters, and ghee.
The Sourdough School: Sweet Baking
Author: Vanessa Kimbell.