Packaging:
foliertes Buch
Baking with Whole Grains and Ancient Grains
Two true experts have brought together their knowledge for this new standard work on the topics of wholemeal baking, grain and milling: bread educator Lutz Geißler and master miller Monika Drax. Find out everything about the different flours, how they are made and used, and their properties and special features when baking.
The focus is on ancient grains and rare types of grain; nutritious, healthy and with a very special variety of flavors.
With 70 exclusively developed recipes for bread, rolls and sweets with yeast and sourdough, mostly pure whole grain versions, including spelt, emmer, einkorn, kamut, red grain wheat, barley, perennial forest rye and light grain rye.
Publisher :
Eugen Ulmer
Hardback edition :
352 pages
Dimensions :
17.7 x 3.5 x 24.4 cm
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