The fourth volume in the Sugar House series is dedicated to baking with wild yeast. Recipes for sourdough breads, everyday things to make to use your starter, and extra special recipes for rich brioche cinnamon buns and sourdough pain au chocolat. Now available as a PDF file!

Inspired by vintage community cookbooks, included are full page illustrations by Emily Halbardier with book design by The Center for Imaginative Cartography and Research. Your file will include all recipes in their original format, and can be printed at home.

If you’d like to hand-bind your book like the originals, you use this tutorial, or visit @sugarhouseworkshop on instagram for further ideas and instructions.

Note: these recipes are for personal use. Please do not distribute the recipes or PDFs without permission.