"Published originally under the title Surdeig by Casper André Lugg and Martin Ivar Hveem Fjeld."--Verso page.

"First published by Forlaget Vigmostad & Bjørke, Norway, in 2105."--Verso page.

"The methods and recipes in Sourdough continue a tradition that is more than 5,000 years old: mix flour and water, then allow the dough to ferment and rise by itself. This extended fermentation process allows for maximum flavor--and easier digestion. With an emphasis on local, heirloom, and ancient grains, Sourdough introduces the natural ingredients used in artisan baking, teaches how to make a stable starter, and explains how to "set the leaven" to create perfect baked loaves. The book comes complete with cook's notes and a trouble-shooting section to help you to avoid soggy bottoms, over baking, and other common problems." --,Amazon.com.