Making bread is an ancient craft and a fulfilling experience, a skill that is learned by touch and feel. There is nothing more satisfying than kneading, pulling, stretching, and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get truly wonderful bread, you can use a starter to do the work for you, and it does wonders for the texture, flavors, and aromas of the final bread. The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In "Slow Dough: Real Bread," learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make Caraway Seed Rye Bread, Fougasse Flatbread, or All-Butter Brioche, these recipes will guide you.