Those who know me realise that although I love cooking in general, it is baking that really grabs my imagination. And if I refine it even more then I am absolutely enamoured by bread-making. And if we zone in even further, let’s admit that of all breads, the ones that fascinate me most are sourdoughs.

Sourdough baking is like playing music without an instrument; painting without a canvas. One of the most important elements of bread making is missing, or at least invisible, as sourdough relies on the flour and air to summon up the wild yeast spores which will ultimately raise your loaf of bread.

It’s pure magic – the spooky end of baking, if you like.

So fascinating is it to me that as soon as I received this book I couldn’t stop until I had read every page. It was soon obvious that Yoke Mardewi, the author, not only knows how to m ake the best (and most varied) sourdoughs I have ever seen, but she teaches classes in her hometown of Perth, WA and her instructions and explanations are extensive and in-depth.

My problem is where to begin. Do I make a potato, olive and sage sourdough first, or maybe a loaf of bitter chocolate, cranberry and pistachio? Dark rye spelt, or fetta and chilli? Or wa-a-ay out – sourdough pizza or a sourdough chocolate cake?

Wild Sourdough – the natural way to bake, Yoke Mardewi, New Holland Publishers, 2009 rrp $29.95.