The age-old method for turning flour and water into toothsome, wholesome sourdough bread is simplicity itself. Or is it? In this sometimes-profound, sometimes-funny (and sometimes both) meditation, the alchemy of transforming bubbly goo into a crusty loaf is revealed by professional baker Erin Turcke, who has mastered her technique in some of Canada's most famous kitchens. Any food lover who has ever wondered how, or when, or why, will want to enquire within.