Jednoduché recepty s kváskem (2021)

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Description

The dough for real bread is prepared with sourdough, even though it is more time-consuming than if we were working with yeast. It is important to properly plan the time between sourdough fermentation, mixing, and baking. Bread and pastries made from sourdough have a lighter texture, and even after several days, their quality remains the same; there is no taste of yeast. Those who learn to work with sourdough and are satisfied with the results will find that dough with yeast takes a back seat. Enjoy baking, and we wish you much success!

Information

Language: Czech

Publication date: February 26, 2021

Manufacturer: PARTNER TECHNIC, spol. s.r.o.

Genres: Baking, desserts, and cakes, Books, Non-fiction literature, Cookbooks and beverages

Type: Hardcover book

Pages: 160

ISBN/EAN: 9788082040626

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