Parameter
- 184 Seiten
- 7 Lesestunden
Mehr zum Buch
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.
Buchkauf
Gutes Brot braucht Zeit, Martin Pöt Stoldt
- Sprache
- Erscheinungsdatum
- 2017
Keiner hat bisher bewertet.
- Titel
- Gutes Brot braucht Zeit
- Untertitel
- Backen mit langer, kalter Teigführung und eigener Hefe
- Sprache
- Deutsch
- Autor*innen
- Martin Pöt Stoldt
- Verlag
- Ulmer
- Erscheinungsdatum
- 2017
- Seitenzahl
- 184
- ISBN10
- 3800156539
- ISBN13
- 9783800156535
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Essen & Trinken, Handbücher und Anleitungen, Backen
- Beschreibung
- 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.