The Bread Baking Book No.3

Artikelnummer: 21221 - Lutz Geißler
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€34,90

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

Only available in the online shop!

This is what makes the Alte Gewürzamt special

Handpicked ingredients

Honest products – without colorants, flavor enhancers, preservatives or artificial flavors

Traditional production methods

Preservation of natural aromas and nutrients for a more intense and authentic taste. Made in Klingenberg

Typical green spice jars

The spices are protected from light and thus preserve their quality. The stackable, green containers ensure order and long-lasting aroma

Delicious recipes

Be inspired by our selected dishes that go perfectly with our variety of products. Whether you are looking for new ideas for dinner or planning a special menu.