Bread Baking Book No. 4: Baking with sourdough
- bread
- Categories:Baking
- Language:German（Translation Services Available）
- Publication Place:Germany
- Publication date:October,2019
- Pages:408
- Retail Price:39.95 EUR
- Size:（Unknown）
- Text Color:Full color
- Words:（Unknown）
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Copyright Sold
Feature
★Geissler's Bread Baking Books: 170.000 copies sold！
★German Gastronomy Association Book Award “Gold Medal” & “Silver Medal”!
★From an enthusiast who set out to teach good bread baking – my favourite bread recipes and stories
This series includes 4 titles:
- Bread Baking Book No. 1: Basics and recipes for original bread
- Bread Baking Book No. 2: Everyday recipes and tips for natural bread
- Bread Baking Book No. 3: Baking with whole grains and old grains
- Bread Baking Book No. 4: Baking with sourdough
Description
What is sourdough? How is sourdough made and cared for? What types of sourdough are there and what are their advantages and disadvantages in baking? These and many other questions are taken up in the book and answered in an understandable way. Working with wild yeast water is also presented. The comprehensive and scientifically founded basic section as well as 60 exclusively developed basic recipes with various sourdough guides from classic rye bread to panettone provide insights into the fascinating world of sourdough.
With a foreword by Jochen Baier, World Baker of the Year 2018.
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