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
Publication date: February 26, 2021
Manufacturer: PARTNER TECHNIC, spol. s.r.o.
Genres: Baking, desserts, and cakes, Books, Non-fiction literature, Cookbooks and beverages
Pages: 160
ISBN/EAN: 9788082040626