“Bread on your table” (All you need to know about baking sourdough bread. From personal experience. Stories and recipes) is the accumulated, almost eight years, experience of home baking. The book, in a light narrative presentation, describes how to produce various sourdough starters, explains what dough kneading and fermentation are, how bread percentages are used, and how yeast can be counted in a sourdough recipe. And of course, these are recipes for bread products: rye and wheat bread, rich pastries and piece change. Half of the recipes are author's, they are marked in the book: “NAt.I.Bread”. Photos of bread and bakery products are taken by food photographer and author.