BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking

SHORTLISTED FOR THE 2024 TASTE CANADA AWARDS

A GLOBE AND MAIL BEST COOKBOOK OF THE YEAR

Vegan chef and artisan bread-maker Ed Tatton shares techniques and 100 recipes for making naturally leavened sourdough loaves, small breads, and earth-friendly small baked goods.

Sourdough bread is naturally vegan—flour, water, and salt transformed into extraordinary, delicious bread. Ed Tatton, vegan chef, artisan bread-maker, and co-owner of the popular vegan café and bakery BReD with Natasha Tatton, has been baking and refining his recipes and techniques for naturally leavened sourdough for many years—including a wide array of boules, baguettes, loaves, flatbreads, buns, and pizza. As required, he uses plant-based alternatives in some savoury and sweet sourdoughs that would traditionally include dairy (butter, milk, or buttermilk) including panettone buns, hot cross buns, sticky buns, cinnamon buns, English muffins, brioche, and babka. Inside