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Baking with a longer, cooler dough process and your own yeast Good things take time! Here, Martin Pöt Stoldt, author of the bestseller Sourdough – the Unknown Organism, introduces you to the lost art of natural baking. Find out how to make your own yeast and with various dough processes (yeast pre-dough, long, cool dough processes, and appropriate addition of yeast and salt) ensure what commercial bread typically lacks – a full aroma, beautiful crumbs and potentially long storage times. With easy-to-follow, step-by-step instructions and more than 50 recipes from spelt bread to wholemeal flat bread and walnut horseshoes, the book is a unique treasure of knowledge to keep handy.
Zakup książki
Gutes Brot braucht Zeit, Martin Pöt Stoldt
- Język
- Rok wydania
- 2017
Metody płatności
Nikt jeszcze nie ocenił.
- Tytuł
- Gutes Brot braucht Zeit
- Podtytuł
- Backen mit langer, kalter Teigführung und eigener Hefe
- Język
- niemiecki
- Autorzy
- Martin Pöt Stoldt
- Wydawca
- Ulmer
- Rok wydania
- 2017
- Liczba stron
- 184
- ISBN10
- 3800156539
- ISBN13
- 9783800156535
- Seria
- Opis
- Baking with a longer, cooler dough process and your own yeast Good things take time! Here, Martin Pöt Stoldt, author of the bestseller Sourdough – the Unknown Organism, introduces you to the lost art of natural baking. Find out how to make your own yeast and with various dough processes (yeast pre-dough, long, cool dough processes, and appropriate addition of yeast and salt) ensure what commercial bread typically lacks – a full aroma, beautiful crumbs and potentially long storage times. With easy-to-follow, step-by-step instructions and more than 50 recipes from spelt bread to wholemeal flat bread and walnut horseshoes, the book is a unique treasure of knowledge to keep handy.