The secrets of successful sourdough baking are set to be revealed in a new book by Emmanuel Hadjiandreou.

How to Make Sourdough will be released on 14 April by Ryland Peters & Small, priced at £19.99, and is Hadjiandreou’s third book, following How to Make Bread and Making Bread Together.

The book will cover all aspects of making sourdough bread and will offer recipes using on-trend ancient grains such as kamut, spelt and enner. Other chapters will also cover rye and gluten-free baking, with recipes including New York-style Rye Sourdough and Chickpea Potato Focaccia.

The baker and current tutor at The School of Artisan Food was born in South Africa and learned his craft in Germany, which gave him a special knowledge of continental breads.