Sarah Owens spent years baking conventional baked goods, only to realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her favorite foods, she knew she needed to find a health-sustaining alternative. Thus Owens started experimenting with sourdough leavening, which began to heal her gut and inspire her anew in the kitchen. Soon after, she launched BK17, her artisan small-batch bakery, and with it, Owens found a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Owens demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion. She shows us just how simple it can be to create a healthy starter from scratch. Moreover, Owens uses homegrown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more, going well beyond bread. A botanist and gardener as well as a baker, Owens accents her original recipes with brief natural history notes about the plants and ingredients she uses. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.