Flour, water and salt. Just that. Sourdough is in fashion. The use of sourdough, in its different varieties, is nothing more than a return to the origins of breadmaking following a long interval when chemical yeast was introduced for making bread. This part of the process, despite its simplicity, requires in-depth knowledge for good results: bread with the best aroma, flavour and shape. Everything is important, but an in-depth look at sourdough has, in fact, never been taken although it is essential for obtaining an almost forgotten taste of bread. This book brings together all the practical information you need to better understand the world of sourdough, making the process of breadmaking easy, and avoids cumbersome technicalities and information which, although certainly interesting, have their place in other more specific books. We have therefore not tried to make this book like a treatise or an encyclopaedia, but a practical handbook to use and consult, offering the main guidelines for deciding which options are the most suitable in every case. The book is rounded off with a series of different recipes that serve as examples of the use of sourdough. And the range of breads that can be made is vast.