Dough, The Sourdough School 2 Books Collection Set - Non Fiction - Mixed Format

Titles in This Set:
Dough
The Sourdough School

Condition: BRAND NEW
Format: Mixed lot

Overview:
This two-book collection brings together two modern bread-baking classics for home bakers who want warm, fragrant loaves without fuss. Dough by Richard Bertinet introduces a friendly, hands-on approach that replaces traditional kneading with “working” the dough to coax air into the crumb, delivering lighter, more flavorful results. The Sourdough School by Vanessa Kimbell guides the home baker from building a starter to mastering basic breads, then experimenting with sprouted grains and inventive flavors like Fig and Earl Grey or Cherry Plum. Together, these hardcover companions form a complete, confidence-boosting path from simple everyday bread to nuanced, artisan-style loaves. The set is ideal for beginners eager to get reliable results and for seasoned hobby bakers expanding their repertoire, all within a sturdy, visually appealing package that sits proudly on any kitchen shelf.

What Makes This Collection Special:
Pairing Bertinet’s practical dough-work technique with Kimbell’s thorough sourdough philosophy, this collection covers the foundations you’ll use week after week. Readers benefit from two complementary voices: one focused on speed, consistency, and texture; the other on fermentation, starter creation, and flavor exploration. The result is a cohesive journey—from quick everyday loaves to slow-fermented, flavor-forward sourdough—that remains approachable. Hardcover durability, clear photography, and step-by-step demonstrations make it a reliable reference as you bake. It’s not just a stack of recipes; it’s a learning curve you can trust, designed to demystify bread-making, sharpen technique, and turn hungry mouths into loyal crust-lovers. A thoughtful gift for food lovers, novice bakers, and anyone who wants to bring bakery-quality bread into their own kitchen.

Books Included in This Collection:
Dough
A practical introduction to modern bread-making, this book keeps the process approachable for beginners while offering depth for growing bakers. Richard Bertinet replaces heavy kneading with active dough-work that develops light, open crumb and better flavour. You’ll learn to read your dough, adjust hydration, and manage temperatures, plus simple, reliable recipes for baguettes, boules, and everyday loaves. The result is confidence in the kitchen, a loaf you can be proud of, and fewer supermarket purchases as your family falls in love with fresh bread.

The Sourdough School
Vanessa Kimbell’s guide opens the door to sourdough with clarity and warmth. It walks you through starters, feed schedules, hydration, and fermentation timing, then progresses to techniques that produce crusty loaves with complex aromas. Beyond basics, it explores sprouted grains and flavor experiments—imagine Fig and Earl Grey or Cherry Plum loaves that feel restaurant-worthy but are entirely home-baked. This book turns sourdough from a mystery into a reliable, repeatable joy.

Who This Set Is Perfect For:
Ideal for beginner to mid-level home bakers who crave dependable, delicious bread and want to move from basic sandwich loaves to artisan-style results. It also suits keen hobby bakers, bread-curious families, and gift buyers seeking a thoughtful, practical culinary gift. Fans of book-centric gift ideas or BookTok-inspired home projects will find the two-book collection especially appealing, providing a coherent baking journey in one durable hardcover package.

Key Benefits:

• Builds practical bread-baking skills with two complementary methods
• From quick everyday loaves to nuanced sourdough flavors
• Clear, approachable instruction for beginners and curious cooks
• Hardcover, durable bundle that makes a thoughtful gift
• Inspires confidence to bake less processed bread at home

About the Author:
Richard Bertinet is a celebrated baker and author known for his practical, hands-on approach to bread-making. His methods emphasize dough-work to develop texture and flavour, helping home bakers achieve bakery-quality results with clear, approachable steps. Vanessa Kimbell, founder of The Sourdough School, brings years of fermentation expertise to the home baker, guiding readers from starter creation to sophisticated loaves using sprouted grains and flavorful ingredients. Together, these two voices offer a complete bread-learning experience, balancing technique with fermentation theory and creative application.

Why You’ll Love This Set:
Owning this two-book collection means you have a unified, beginner-friendly pathway to bakery-level bread at home. The mix of Bertinet’s quick, reliable dough-work and Kimbell’s in-depth sourdough journey creates a holistic skillset you can reuse week after week. The hardcover format gives a premium feel, ideal for gifting, shelf display, or personal kitchen library. You’ll save time sourcing multiple titles and enjoy the confidence that comes from following a coherent learning progression—from simple loaves to complex, fragrant sourdoughs.

Please Note: The individual books included in this listing will be dispatched as per the original UK ISBN and UK edition cover image shown in the image.