Harvard Common Press, 2022. — 356 р. Now you can enjoy the soul-warming aromas and beguiling flavors of homemade sourdough with much less fuss and with a whole lot less time in the kitchen. In Sourdough Breads from the Bread Machine , best-selling bread-machine author Michelle Anderson turns her expert hand to sourdough breads and shows that these supposedly difficult breads...
Quarry Books, 2020. — 144 р. — ISBN 978-1631599132. Learn to bake healthy, gut-friendly loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants. Like sourdough baking, yeast-water or botanical bread baking draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while...
Quarry Books, 2020. — 144 р. — ISBN 978-1631599132. Learn to bake healthy, gut-friendly loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants. Like sourdough baking, yeast-water or botanical bread baking draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while...
Page Street Publishing, 2024. — 554 р. No more throwing out failed starter, getting bored with the same old loaf or being too intimidated to even start! This all- in-one handbook is packed with sourdough whisperer Elaine Boddy’s most current and comprehensive wisdom, not to mention more than 75 recipes to fuel your creativity. From new tips on how to maintain your starter on...
Page Street Publishing, 2022. — 192 р. In the sourdough world, where recipes and methods can get really complicated really fast, Elaine Boddy keeps it simple. This all-in-one handbook shares her best tips, tricks and troubleshooting tools for showstopping sourdough success. With practical solutions to every obstacle―whether it’s a busy schedule, slow-to-grow starter or...
Page Street Publishing, 2020. — 192 р. Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help.
CreateSpace Independent Publishing Platform, 2017. — 50 р. — ISBN: 978-1978417311. It all began in the mid-1950's in Albuquerque New Mexico, when Granddad Botts created his first sourdough starter. All these years later, that starter still lives, along with his recipes and ours, for the best sourdough bread recipes you'll find at high altitude!Written by son Bob, with help from...
Gibbs Smith, 2018. — 352 р. — ISBN: 978-1-4236-4819-2. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread...
CreateSpace Independent Publishing, 2014. — 64 р. — ISBN: 978-1495363917. Sourdough bread not only tastes great but it is easy to make from three simple ingredients: flour, water and salt. It does take a little longer to rise than yeast-baked bread but the extra time is worth it. This book shows you how to produce perfect sourdough bread in simple, easy to follow steps.
CreateSpace Independent Publishing, 2014. — 64 р. — ISBN: 978-1495363917. Sourdough bread not only tastes great but it is easy to make from three simple ingredients: flour, water and salt. It does take a little longer to rise than yeast-baked bread but the extra time is worth it. This book shows you how to produce perfect sourdough bread in simple, easy to follow steps.
CreateSpace Independent Publishing, 2014. — 64 р. — ISBN: 978-1495363917. Sourdough bread not only tastes great but it is easy to make from three simple ingredients: flour, water and salt. It does take a little longer to rise than yeast-baked bread but the extra time is worth it. This book shows you how to produce perfect sourdough bread in simple, easy to follow steps.
Рецепты с форума Академии Наследия Славян: ржаной хлеб на бездрожжевой закваске, хлеб на хмелевой закваске, украинская хмелевая закваска. Когда вы едите бездрожжевой хлеб у вас никогда не будет изжоги, он очень сытный и очень вкусный, так же вы не употребляете дрожжи (плесень) которая очень хорошо развивает у людей рак (и другую дрянь). Скомпоновал Celeron 61 стр. с иллюстрациями.
White Lion Publishing, 2019. — 224 р. — ISBN 978-1781318768. In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a dilapidated shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery...
White Lion Publishing, 2019. — 224 р. — ISBN 978-1781318768. In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a dilapidated shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery...
Quarry Books, 2020. — 160 р. New World Sourdough is your go-to guide to baking sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star and Miami baker Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb...
Quarry Books, 2020. — 160 р. New World Sourdough is your go-to guide to baking sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star and Miami baker Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb...
Northwest Sourdough, 2010. — 420 p. Discovering Sourdough Part I - Beginning Sourdough, is the first book in a four part series of the book, " Discovering Sourdough." This book will take you from beginning sourdough baking through intermediate baking and then on to advanced baking techniques. No commercial yeast is used, this is the real thing (however book one does have quick...
Ryland Peters & Small, 2016. — 220 р. — ISBN: 978-1-84975-901-4. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made—with flour, water and care. Once you’ve mastered the sourdough ‘starter’—the vigorous little mixture of flour and water...
Ryland Peters & Small, 2016. — 220 р. — ISBN: 978-1-84975-901-4. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made—with flour, water and care. Once you’ve mastered the sourdough ‘starter’—the vigorous little mixture of flour and water...
Amazon Digital Services LLC, 2014. — 47 р. — ASIN B00RI6GQF2. Nurture both sides of your brain with this guide to making sourdough bread. The left side of your brain will appreciate the step-by-step process and the precision called for while the right side of your brain will be set free to create exciting loaves by adding herbs, spices, flours, even leftovers. Whether you are a...
Amazon Digital Services LLC, 2014. — 47 р. — ASIN B00RI6GQF2. Nurture both sides of your brain with this guide to making sourdough bread. The left side of your brain will appreciate the step-by-step process and the precision called for while the right side of your brain will be set free to create exciting loaves by adding herbs, spices, flours, even leftovers. Whether you are a...
Wood Keanu, 2021. — 98 р. Get ready to master 30 types of sourdough bread with A Sourdough Party! We’ve got some with gruyere, blueberries, pumpkin, honey, walnuts, and so much more! The question is, what kind of sourdough are you craving today?
Wood Keanu, 2021. — 98 р. Get ready to master 30 types of sourdough bread with A Sourdough Party! We’ve got some with gruyere, blueberries, pumpkin, honey, walnuts, and so much more! The question is, what kind of sourdough are you craving today?
Kyle Books, 2018. — 208 р. — ISBN: 978-1909487932. Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From...
Sasquatch Books, 2019. — 192 р. — ISBN: 978-1632172136. Learn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks. You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a...
Sasquatch Books, 2019. — 192 р. — ISBN: 978-1632172136. Learn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks. You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a...
Independently published, 2021. — 198 р. — ISBN 979-8518347342. A Simple Loaf of Bread Can Create Many Small Pleasures Imagine thick, luscious dough clinging to your hands while you press and knead it with your fingers. Imagine the aroma of fresh-baked bread drifting throughout your kitchen, making your mouth water as you wait for the dough to rise. Best of all, imagine biting...
Independently published, 2021. — 198 р. — ISBN 979-8518347342. A Simple Loaf of Bread Can Create Many Small Pleasures Imagine thick, luscious dough clinging to your hands while you press and knead it with your fingers. Imagine the aroma of fresh-baked bread drifting throughout your kitchen, making your mouth water as you wait for the dough to rise. Best of all, imagine biting...
HarperCollins, 2019. — 160 р. Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide that demystifies this traditional bread that has been enjoyed around the world for generations. For a growing number of people, eating heathy is more important than ever. We're rejecting processed, packaged...
Lindo Publishing, 2020. — 51 р. Would you like to learn to bake your own sourdough bread? Want to ditch bland commercial bread and start treating your palette? Does the sourdough process all sound a bit complicated? Fear no more. This short guide breaks down all the jargon into easy language that will speed you on your way to baking beautiful artisanal sourdough. This book...
Pendragan Publishing - The Artisan Bakery School, 2014. — 123 р. Wild sourdough magic at your fingertips! No fresh or quick yeast, only natural leaven, flour, water and salt. (Please note that all the measurements are in grams, ounces and cups - Celsius and Fahrenheit) Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult...
New Society Publishers, 2018. — 256 р. — ISBN: 978-0865718838. Create delicious, healthy breads in your own kitchen – no experience required Is there any food that evokes pleasant memories and warm feelings more than bread? It's the most basic of foods, yet many of us are intimidated by the prospect of making our own. "Artisan" bread, craft bakeries, and wood-fired pizza are...
Quadrille Publishing, 2020. — 256 р. — ISBN: 978-1787134652. Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It's much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both...
Independently Published, 2021. — 97 р. Wild sourdough magic at your fingertips! Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Independently Published, 2021. — 97 р. Wild sourdough magic at your fingertips! Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Independently Published, 2021. — 97 р. Wild sourdough magic at your fingertips! Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Independently Published, 2021. — 97 р. Wild sourdough magic at your fingertips! Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Countryman Press, 2022. — 304 р. — ISBN 978-1682687000. Flour + Water + Yeast + Science = Successfully Delicious Sourdough The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the...
Countryman Press, 2022. — 304 р. — ISBN 978-1682687000. Flour + Water + Yeast + Science = Successfully Delicious Sourdough The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the...
Countryman Press, 2022. — 304 р. — ISBN 978-1682687000. Flour + Water + Yeast + Science = Successfully Delicious Sourdough The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the...
Roost Books, 2015. — 320 р. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately...
Rockridge Press, 2021. — 160 р. The simple starter guide for making whole-grain sourdough at home Sourdough bread is good—and whole-grain sourdough is even better. This sourdough cookbook helps bakers of all skill levels learn how to serve up warm and fresh loaves of this healthy and versatile variant. From sandwich loaves to sweet buns, find out how easy it is to bake perfect...
Page Street Publishing, 2017. — 208 р. — ISBN: 978-1624144295. Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s...
Addelina Roberts, 2022. — 100 p. Dive into the world of open crumb sourdough, and learn how to master the art of fermentation to achieve light, airy and easily-digestible bread. Become an expert on your own starter, and treat it right. What is open crumb? For obvious reasons, it’s open because of the lovely alveoli: big, small, regular, irregular... But, to me, an open crumb...
Crowood Press, 2020. — 144 р. — ISBN: 978-1785006838. Baking is a truly multi-sensory experience; baking with sourdough takes this experience to the next level. Celebrated for its health benefits, superior texture, and unique flavor, sourdough goes back to the roots of traditional bread making and gives you the freedom to craft your own dietary staple to your own...
Crowood Press, 2020. — 144 р. — ISBN: 978-1785006838. Baking is a truly multi-sensory experience; baking with sourdough takes this experience to the next level. Celebrated for its health benefits, superior texture, and unique flavor, sourdough goes back to the roots of traditional bread making and gives you the freedom to craft your own dietary staple to your own...
Rockridge Press, 2022, — 120 р. Known for its chewy texture, tangy flavor, and crunchy crust, it's no surprise that sourdough is one of the most beloved breads in the world. Making your own from scratch can seem like a daunting process, but this cookbook walks you through the secret to simpler sourdough: the no-knead method.
Rockridge Press, 2022, — 172 р. Known for its chewy texture, tangy flavor, and crunchy crust, it's no surprise that sourdough is one of the most beloved breads in the world. Making your own from scratch can seem like a daunting process, but this cookbook walks you through the secret to simpler sourdough: the no-knead method.
Editors. — Cultures for Health, 2016. — 211 р. Our Sourdough eBook features: 200 pages including 50 recipes Basic Principles of Working with Sourdough Switching Your Sourdough to a New Type of Flour Taking a Break from Working with Sourdough Short vs. Long Fermentation in Sourdough Baking Artisan Loaves from Your Kitchen Oven Manipulating the Sourness of Your Sourdough Using a...
Fair Winds Press, 2021. — 160 р. With this accessible, uncomplicated beginner’s guide, introduce your kids (or just yourself) to the secrets behind sourdough baking, a tradition the whole family can enjoy together. Using three simple ingredients: water, flour and salt, Sourdough Baking with Kids teaches young bakers and their families about the science behind caring for active...
Fair Winds Press, 2021. — 160 р. With this accessible, uncomplicated beginner’s guide, introduce your kids (or just yourself) to the secrets behind sourdough baking, a tradition the whole family can enjoy together. Using three simple ingredients: water, flour and salt, Sourdough Baking with Kids teaches young bakers and their families about the science behind caring for active...
Pendragan Publishing, 2015. — 86 р. Naturally leavened bread is not only the best-looking and best-tasting, but also the healthiest bread in the world. We believe our FAB (Faster Artisan Breads) method is probably the fastest and most straightforward-ever way of making authentic artisan sourdough using the professional technique of retardation and a natural, wild yeast leaven.
Page Street Publishing, 2022. — 288 р. The Gluten-Free Secret to Enjoying Incredible Sourdough Loaves, Breads & Pastries. If you’re gluten-free, then you understand the struggle of finding delicious, gluten-free breads and baked goods. But with Mary Thompson, founder of the beloved A Couple of Celiacs food blog, baking scrumptious glutenfree sourdough is not only possible, it’s...
Ten Peaks Press, 2022. — 176 р. Enjoy over 100 mouthwatering recipes as you learn how to create a sustainable starter, find out what supplies you need and where to get them, and gain the know-how to bake delicious sourdough breads, biscuits, bagels, buns, and more. Is there anything more satisfying than a thick, warm slice of homemade bread served fresh out of the oven? Join...
Ten Peaks Press, 2022. — 176 р. Enjoy over 100 mouthwatering recipes as you learn how to create a sustainable starter, find out what supplies you need and where to get them, and gain the know-how to bake delicious sourdough breads, biscuits, bagels, buns, and more. Is there anything more satisfying than a thick, warm slice of homemade bread served fresh out of the oven? Join...
The Do Book, 2014. — 160 р. — (Do Books). One of the oldest yet simplest, tastiest and most nutritious breads you can make, Sourdough needs only flour, water, salt – and a little time. But what if time is the one thing you don’t have? In Do Sourdough, Andrew Whitley – a baker of over 30 years who has ‘changed the way we think about bread’– reveals how the slow fermentation that’s...
The Do Book Company, 2014. — 160 р. — (Do Books). — ISBN: 978-1907974113. One of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt – and a little time. In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously...
The Do Book Company, 2014. — 160 р. — (Do Books). — ISBN: 978-1907974113. One of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt – and a little time. In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously...
Page Street Publishing, 2022. — 434 p. Get ready to bake bread that looks as phenomenal as it tastes. From graphic artist and baker Brittany Wood comes a gorgeous and comprehensive guide to all things sourdough scoring. With lush full-page photography, step-by-step tutorials and expert tips, Brittany covers every skill you'll need to successfully create one-of-a-kind patterns...
Ten Speed Press, 2011. — 192 р. Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more...
Ten Speed Press, 2011. — 192 р. Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more...
Издательские решения, 2024. — 106 с. Некоторое время назад желание кормить семью вкусной домашней выпечкой с понятным составом остановило мой выбор на выпечке на закваске, а особое место в моём выборе заняло хлебопечение на закваске. Это уже моя шестая книга, посвящённая этой теме. В книге я собрала рецепты хлеба на закваске, на мой взгляд, достойных вашего внимания, а также...
Издательские решения, 2024. — 106 с. Некоторое время назад желание кормить семью вкусной домашней выпечкой с понятным составом остановило мой выбор на выпечке на закваске, а особое место в моём выборе заняло хлебопечение на закваске. Это уже моя шестая книга, посвящённая этой теме. В книге я собрала рецепты хлеба на закваске, на мой взгляд, достойных вашего внимания, а также...
М.: Издательские решения, 2018. — 116 с. В книге «Свой хлеб на закваске» более 50 рецептов, представленных простым и доступным языком, благодаря которым вы с легкостью овладеете искусством выпечки на закваске у себя дома на самой обыкновенной кухне в обычной духовке. Вы научитесь выводить пшеничную и ржаную закваску, научитесь печь на закваске, и тогда самые замечательные виды...
М.: Издательские решения, 2023. — 104 с. — ISBN: 978-5-0060-2991-0. Ровно 8 лет назад желание кормить семью вкусной домашней выпечкой с понятным составом остановило мой выбор на выпечке на закваске, и особое место в ней заняло хлебопечение на закваске.И вот, это уже моя пятая книга, посвящённая выпечке на закваске.В книге более 50 рецептов с иллюстрациями, представленных...
М.: Издательские решения, 2023. — 104 с. — ISBN: 978-5-0060-2991-0. Ровно 8 лет назад желание кормить семью вкусной домашней выпечкой с понятным составом остановило мой выбор на выпечке на закваске, и особое место в ней заняло хлебопечение на закваске.И вот, это уже моя пятая книга, посвящённая выпечке на закваске.В книге более 50 рецептов с иллюстрациями, представленных...
М.: Издательские решения, 2023. — 104 с. — ISBN: 978-5-0060-2991-0. Ровно 8 лет назад желание кормить семью вкусной домашней выпечкой с понятным составом остановило мой выбор на выпечке на закваске, и особое место в ней заняло хлебопечение на закваске.И вот, это уже моя пятая книга, посвящённая выпечке на закваске.В книге более 50 рецептов с иллюстрациями, представленных...
М.: Издательские решения, 2017. — 115 с. — ISBN: 978-5-4483-5861-6. Книга о хлебопечении на закваске в домашних условиях. В книге представлены рецепты замечательных видов хлеба на закваске, выпеченных на самой обыкновенной кухне в самой обычной духовке. А также к каждому хлебу есть ссылка на пошаговый видеорецепт. Введение Домашний пшеничный хлеб на закваске Ингредиенты...
М.: Издательские решения, 2017. — 115 с. — ISBN: 978-5-4483-5861-6. Книга о хлебопечении на закваске в домашних условиях. В книге представлены рецепты замечательных видов хлеба на закваске, выпеченных на самой обыкновенной кухне в самой обычной духовке. А также к каждому хлебу есть ссылка на пошаговый видеорецепт. Введение Домашний пшеничный хлеб на закваске Ингредиенты...
Москва: Издательские решения, 2017. — 97 с. — ISBN: 978-5-4483-5861-6. Возрастные ограничения 12+ Книга о хлебопечении на закваске в домашних условиях. В книге представлены рецепты замечательных видов хлеба на закваске, выпеченных на самой обыкновенной кухне в самой обычной духовке. А также к каждому хлебу есть ссылка на пошаговый видеорецепт.
Москва: Издательские решения, 2017. — 97 с. — ISBN: 978-5-4483-5861-6 Возрастные ограничения 12+ Книга о хлебопечении на закваске в домашних условиях. В книге представлены рецепты замечательных видов хлеба на закваске, выпеченных на самой обыкновенной кухне в самой обычной духовке. А также к каждому хлебу есть ссылка на пошаговый видеорецепт.
М.: Издательские решения, 2017. — 116 с. — ISBN: 978-5-4485-2639-8. Это моя вторая книга, в которой я продолжаю делиться с вами рецептами замечательных видов хлеба на закваске, выпеченных на самой обыкновенной кухне, в самой обычной духовке. И делаю это я с большим удовольствием, потому что очень надеюсь, что вам понравится этот хлеб так же, как и мне. К каждому рецепту есть...
М.: Издательские решения, 2017. — 87 с. — ISBN: 978-5-4485-2639-8. Это моя вторая книга, в которой я продолжаю делиться с вами рецептами замечательных видов хлеба на закваске, выпеченных на самой обыкновенной кухне, в самой обычной духовке. И делаю это я с большим удовольствием, потому что очень надеюсь, что вам понравится этот хлеб так же, как и мне. К каждому рецепту есть...
Предлагается презентация подробного пошагового рецепта для создания в домашних условиях маточной ржаной закваски. Последняя используется для выпечки бездрожжевого хлеба всех типов, а также для настоя всевозможных квасов и напитков кухни наших предков.
Интернет-издание, 2020. — 340 с. В магазине полезного хлеба без глютена вы не найдёте. Хлеба без глютена или нет вообще, или он состоит из вредных компонентов. После прохождения курса, вы сможете приготовить хлеб сами, на закваске и без вредных добавок.
Издательские решения, 2023. — 214 с. В данной книге дано подробное описание авторской методики получения Первой отечественной закваски НИВА — аналога немецкого бак-фермента SEKOWA. Изучив опубликованные материалы и следуя рекомендациям, Вы получите уникальный заквасочный продукт для выпечки любых хлебобулочных изделий.
Издательские решения, 2023. — 214 с. В данной книге дано подробное описание авторской методики получения Первой отечественной закваски НИВА — аналога немецкого бак-фермента SEKOWA. Изучив опубликованные материалы и следуя рекомендациям, Вы получите уникальный заквасочный продукт для выпечки любых хлебобулочных изделий.
Перевод с англ. А. Янкута. — Минск: Попурри, 2021. — 208 с.: ил. Книга поможет освоить азы хлебного искусства, ответит на все вопросы начинающего пекаря, расскажет о закваске.
Представлена презентация подробного рецепта для выпечки домашнего хлеба на маточной ржаной закваске. Показаны все этапы и тонкости. Хлеб получается ароматный и вкусный.
Перевод с английского, 3-е издание, Санкт Петербург, издательство Профессия, 2021, 528 с ISBN 978-1-118-13271-5 (США) ISBN 978-5-604-3943-1-1 Практическое руководство по выпечке хлеба на закваске с рецептами Предлагаемое третье, существенно переработанное и дополненное издание практи- ческого руководства для пекарей получило заслуженное признание специалистов раз- ных стран....
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