Slow Down, Make Bread

Sourdough

From Scratch: Sourdough features recipes and top tips on everything you need to know to make your own sourdough from scratch.For homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It&#39;s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With a foolproof recipe for the perfect loaf, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, From Scratch: Sourdough is the accessible handbook that bakers everywhere have been waiting for.Text is extracted and updated from Super Sourdough, by James Morton.

James Morton is the author of five books including Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014, How Baking Works (2015), Brew(2016) and Shetland: Cooking on the Edge of the World (2018). In 2012 he reached the final of TV&rsquo;s Great British Bake Off. He works as a doctor in Glasgow and owns a brewery in the city.

Slow Down, Make Beer

Brew

Highly commended by The British Guild of Beer Writers (2021)From Scratch: Brew includes recipes and top tips on everything you need to know to make your own beer from scratch.Making good beer at home is easy, and oh so cheap. From Scratch: Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process.The craft beer revolution is upon us. All over the world we&#39;re enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don&#39;t need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes.Extracting from and updating his book Brew, James Morton offers comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours; every taste and skill level is catered for.From Scratch: Brew isn&#39;t like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow.Text is extracted and updated from Brew: The Foolproof Guide to Making World-Class Beer at Home by James Morton.

James Morton is the author of Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014; How Baking Works and Super Sourdough. In 2012 he reached the final of BBC TV&#39;s Great British Bake Off. He qualified as a medical doctor in 2015. He has written for the Good Pub Guide, writes a weekly column for the Sunday Mail, and has won several national home brewing awards. James lives in Glasgow, Scotland.

The Foolproof Guide to Making World-Class Bread at Home

Super Sourdough

Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided.It&rsquo;s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

James Morton is the author of five books including Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014, How Baking Works (2015), Brew (2016) and Shetland: Cooking on the Edge of the World (2018). In 2012 he reached the final of TV&rsquo;s Great British Bake Off. He works as a doctor in Glasgow and owns a brewery in the city.

Cooking on the Edge of the World

Shetland

"A wonderful slice of home, food and family from one of the most beautiful places on earth: this book is heaven." &ndash; Jenny ColganShetland is where Scotland meets Scandinavia and the North Sea hits the Atlantic Ocean. Isolated, unspoilt and rich in history and tradition, Shetland is a truly singular place. And for James and Tom Morton, it&rsquo;s home.Shetland: Cooking on the Edge of the World explores life on an island with food, drink and community at its heart. Surrounded by crystal-clear waters, Shetland seafood is second to none. The native sheep roam freely. Here cooks, farmers, crofters and fishermen toil following traditions that go back hundreds of years.This is a heartfelt book, full of passion for place and community. The recipes celebrate the very best the isles have to offer, feasting on the ocean&rsquo;s harvest and the treasures of croft land and cliff face. There is cooking fuelled by necessity and thrift and, as you might expect on Scotland&rsquo;s Norse edge, there are drams and parties galore. With spectacular photography by Andy Sewell, Shetland celebrates a very different kind of island paradise.

James Morton is the author of books including Brew (2016) and&amp; Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014. In 2012 he reached the final of BBC TV&rsquo;s Great British Bake Off. He works as a doctor in Glasgow, owns a brewery in the city, and has won several national home brewing awards. 
Tom Morton is a recovering journalist and BBC broadcaster and was once scriptwriter for the legendary Sunday Post cartoon strips The Broons and Oor Wullie.

The Foolproof Guide to Making World-Class Beer at Home

Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process. 
 
 The craft beer revolution is upon us. All over the world we&#39;re enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don&#39;t need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes. 
 
 With beautiful step-by-step photographs and comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours, every taste and skill level is catered for. 
 
Brew isn&#39;t like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow. 
 &#160;

James Morton is the author of How Baking Works and&#160;Brilliant Bread, winner of the Guild of Food Writers Cookbook of the Year award in 2014. He is a qualified and working medical doctor. In 2012, he reached the final of BBC TV&#39;s&#160;Great British Bake Off. He has written for the&#160;Good Pub Guide, owns a small craft brewery&#160;and has won several national home brewing awards. James lives in Glasgow, Scotland.

The Foolproof Guide to Making Your Own Beer at Home

Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process.The craft beer revolution is upon us. All over the world we&#39;re enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don&#39;t need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes.With beautiful step-by-step photographs and comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours, every taste and skill level is catered for. Brew isn&#39;t like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow.

James Morton is the author of Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014; and How Baking Works. In 2012 he reached the final of BBC TV&#39;s Great British Bake Off. He qualified as a medical doctor in 2015. He has written for the Good Pub Guide, writes a weekly column for the Sunday Mail, and has won several national home brewing awards. James lives in Glasgow, Scotland.

James Morton

Recipes and Stories From Around the Globe

Flour, water, salt. 
 
The Big Book of Bread explores bread in its myriad forms, and offers delicious recipes for recreating loaves from across the globe. 
 
 With basic ingredients and equipment, and step-by-step explanations, Dr James Morton guides you through classic key bakes, many offered and selected by bakers from their countries of origin. Covering savoury favourites including Soda Bread, Sourdough and Shokupan, as well as sweet treats such as Babka, Buns and Brioche, this book showcases a world of awesome loaves. 
 
 Illustrated throughout with stunning photography, The Big Book of Bread is a compendium of baking knowledge and insight, and a vital book for every bread enthusiast.

James Morton

Books by James Morton

Series by James Morton

From Scratch

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter