Images l-r: Do Sourdough cover, Andrew Whitley, Sourdough Starter kit

    Images l-r: Do Sourdough cover, Andrew Whitley, Sourdough Starter kit

DO SOURDOUGH, Slow bread for busy lives by Andrew Whitley

Second book helping from the UK’s leading sourdough expert

Published 1 May 2014 by the Do Book Company

Buy online from Bread Matters.


Breadmaking is an ancient art and one of the oldest and tastiest breads is sourdough. Requiring only flour, water, salt and a sprinkling of time, the creation of a sourdough loaf is like a fine act of magic. In Do Sourdough, Andrew Whitley - a baker for over 30 years and someone who has ‘changed the way we think about bread’ – shares his simple method for making this exceptional and flavoursome bread at home.

Andrew and his wife Veronica live on an organic agro-forestry smallholding in the Scottish Borders from where they run Bread Matters breadmaking courses. Andrew appreciates that we don’t all have the time and patience to bake our own bread and so decided to write Do Sourdough to demonstrate that it is possible to create brilliant bread at home and still have a life. Everyone can use his time-saving tips to make bread at home with no compromise on taste and texture.

He commented: “We all lead such hectic lives now that many of us would place breadmaking far down our list of priorities. However it really can be fitted into a busy day by following a few simple tips. And the results are well worth the effort. There’s even a meditative quality to breadmaking that is wonderfully relaxing. Do Sourdough contains everything you need to get started.”

In Do Sourdough you’ll discover:

• The basic tools and ingredients you'll need

• How to make your own sourdough starter

• Simple methods for producing wonderful loaves time and again

• Ideas and recipe suggestions for fresh and days-old bread

Original Sourdough Starter

To help get future bakers off to a good beginning, Bread Matters sell their original sourdough starter for £4.95. The dried sourdough is easily refreshed with warm water and rye flour and comes in a compostable cellophane bag with instructions and a recipe printed inside the packet – so no waste. To purchase, visit the Bread Matters online shop.

Do Sourdough Launch Event in Edinburgh

Andrew is hosting a launch event at Edinburgh’s Fruitmarket Gallery on Wednesday 7 May at 6.30pm. This ticketed event is open to members of the public, details can be found here.



Notes to Editors

Do Sourdough

Print RRP £8.99 / Ebook RRP £5.99 / Paperback / 160pp / 50 colour photographs / Full world rights / 9781907974113

Andrew Whitley is available for interview, written commissions and events based on the ideas he presents in Do Sourdough. Serial is also available.

For a sampler, please contact: Becky Fincham Tel: 07545 760 590 Email:

About the series

Do Sourdough is one of nine books that have launched a new series of inspirational pocket guides, available in print and digital formats. Paperback editions are printed on Naturalis, an FSC-certified paper made in Scotland. Printed by the wonderful Gomer Press in Wales. Each book is written by a former speaker from the Do Lectures, an annual 4- day ideas conference held in West Wales, California and Australia. Like each 20-minute Do Lecture designed to inspire action or positive change, these practical ‘how to’ guides focus on the ‘doing’ rather than the background theory. A royalty of 5% from the proceeds of each copy sold will go back into the Do Lectures:

Do Books are represented and distributed in the UK by Publishers Group UK. Books supplied by Grantham Book Services. Also available in digital format through Kindle store, iTunes, Kobo and the publisher’s website. For a full list of Do Books titles go to to our website: and follow them on Twitter: @dobookco

About the author

Andrew Whitley left a career in the BBC Russian Service in 1976 to found The Village Bakery Melmerby, which became one of the country’s leading organic bakeries and a pioneer in renewable energy using only wood-fired brick ovens. A visit in the early 1990s to post-communist Russia enabled him to study sourdough and he then launched a range of naturally-fermented breads which were stocked in Waitrose that met a sudden demand from people in the UK who found they could no longer tolerate factory loaves.

Andrew left The Village Bakery in 2002, did a Masters in Food Policy at City University and wrote Bread Matters which won the André Simon 2006 Food Book Award. In 2008, Andrew co-founded the Real Bread Campaign which aims to bring good bread to every neighbourhood in the land.

In 2011, Andrew received the Special Judges’ Award at the BBC Food & Farming Awards for ‘changing the way we think about bread’. His popular courses for enthusiastic amateurs, professional cooks and community bakers are based on his organic agroforestry smallholding near Edinburgh.

With his wife Veronica Burke, Andrew is developing Scotland The Bread, a collaboration between researchers, farmers, millers, bakers, public health workers and citizens to reestablish a Scottish flour and bread supply that is healthy, equitable, locally-controlled and sustainable.

Andrew is a trustee of the Soil Association, the UK’s leading organic organisation. If he ever settles on a proper career, he would like to become a cereal breeder, developing locally-resilient, nutritious and digestible bread-making grains – to make sourdough bread.

Follow Andrew on Twitter: @BreadMatters  

Visit the website:

Launch event – press attendance

Press are invited to join Andrew on Wednesday 7 May at The Fruitmarket Gallery on Edinburgh’s Market Street from 6.30-8pm. Please contact Lee MacGregor on for an invitation.