This cookbook shows you how simple it is to make nourishing breads, savoury tarts and bakes, and indulgent yet wholesome sweet treats. Alongside sumptuous 'regular' bakes the author also gives ancient grains and pickles a western update, revealing how easy it is to make abundant salads, bubbling ferments, seasonal preserves and more. Using alternatives to refined sugar and featuring lots of options to make recipes gluten- and dairy-free, you'll quickly discover how ferments and grains can invigorate your cooking - from cultivating the perfect sourdough starter to creating delicious salads and decadent cakes.