Published by Hyland House Publishing - September 2007 - Paperback - 128pp - 15cm x 24cm
This book features sourdough, yeasted and unleavened breads. It shows how to use soy milk and tofu in bread making. It includes baker's tricks for making crusty bread. It lists kneading, proving and cooking techniques and includes 60 recipes.
John Downes started the modern sourdough movement in Australia, circa 1978 at Feedwell, in Prahran, Victoria. John was the original owner of Natural Tucker Bakery, Firebrand bakery and the Newrybar Bakery.