Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more well beyond bread. Sarah is a botanist and gardener as well as a baker her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein.