I have a number of books on bread and baking, but Tartine Bread by Chad Robertson is a real favourite. Based in San Francisco—the home of modern sourdough—it’s fascinating to learn that the naturally occurring culture in sourdough is named after the city: Lactobacillus sanfrancisensis.

The recent surge in interest in bread-making has been incredible, almost ritualistic for some. We’re fortunate now to have so many good bakeries, compared to a few years ago when the bread on offer was lacklustre at best. The rise (sorry) of sourdough bakeries in towns, villages, and cities is such a positive shift, and this book delves into the how and why of it all.

Tartine Bread is beautifully laid out with clear instructions and excellent troubleshooting tips. Chad’s bakery sells out within an hour every day, which says a lot about the quality of the bread. His signature loaves have a tender, open crumb and a burnished, deeply flavoured crust—just as my dad used to say, “the crust always has the best flavour.”

The book also includes some wonderful ideas for using up older bread—think panzanella, bruschetta, or a classic French onion soup. It’s a must-read for bread geeks (and there are plenty of us).

Making sourdough at home three times a week has become a bit of an obsession for me. I’m always thinking about the dough’s stage and worrying about temperature fluctuations. Some might say I need to get out more, but who would look after my dough if I did? Tinto the dog, perhaps…