Very pleased to catch up with the Australia baking legend and charming rascal John Downes at @_grainz_ last week, and as always tip my cap to him in acknowledgment of all the baking and research and breakthroughs he made long before I even thought of started baking.
His book “The Natural Tucker Bread Book” came out in 1983, and sourdough was a huge part of it unlike any book in the world before it. The are recipes for enriching ferments with miso, with sprouted grains, with fermented apples and juices, nearly all #vegan save for the occasional egg or honey added. It’s as relevant today as it was when it was first published. Get a secondhand copy through abebooks, they’re not expensive as the book has no pictures, but if you’re like me the descriptions will inspire you enough.
