Image: front cover  Pre-Order
        for 20% discount
  •  CDN $29.99 
  •  USD $29.99 

Paperback – 288 pages
7.5 Inches × 9 Inches (w × h)

Weight: 599 Grams
BISAC: COOKING / Courses & Dishes / Bread
Publisher: New Society Publishers
ISBN: 9780865718838
Pub. Date: 2018-06-19

About the Author

Victoria Redhed Miller

Victoria Redhed Miller is a writer, photographer, and homesteader. She speaks and writes extensively on topics including home distilling, bread baking, poultry keeping, and more. Victoria lives on a 40-acre off-grid farm in Washington State, and is also the author of Pure Poultry and the award-winning Craft Distilling.

view author profile

From No-knead to Sourdough

A Simpler Approach to Handmade Bread

by Victoria Redhed Miller



Is there any food that evokes pleasant memories and warm feelings more than bread? It's the most basic of foods, yet many of us are intimidated by the prospect of making our own. "Artisan" bread, craft bakeries, and wood-fired pizza are gaining popularity — imagine creating these fabulous breads at home.

With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.

Topics include:

  • Fitting bread-baking into your schedule
  • Low- and no-gluten baking, including GF sourdough breads
  • Using a wood-fired oven
  • Recipes for every comfort zone, from flatbread to sourdough
  • "Sexy science talk" sidebars for those interested in the science of baking.

From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads — you become the artisan when you make your own bread.

You might also enjoy

The Art of Plant-Based Cheesemaking

The Art of Plant-Based Cheesemaking

How to Craft Real, Cultured, Non-Dairy Cheese

Full colour photos throughout

As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes …

view title info
Hollyhock

Hollyhock

Garden to Table

by Moreka Jolar & Heidi Scheifley
foreword by Dr. Andrew Weil

Hollyhock - renowned the world over as an unparalleled centre of learning and connection - exists to inspire, nourish and support people who are …

view title info
Wild Mushrooms

Wild Mushrooms

From Forest to Table

Wild mushrooms have been part of the human diet for centuries, and add a tasty, healthful kick to any meal. But how to overcome fear and uncertainty …

view title info
Hollyhock Cooks

Hollyhock Cooks

Food to Nourish Body, Mind and Soil

Imagine a educational retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most …

view title info