My Spelt Baking Course
0,00 €
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| Infos : | 160 pages, 100 colour photos, 5 tables, hardcover |
The best recipes using spelt (dinkel wheat). From bread loaves and bread rolls to pizza and baking specialities
• How to bake spelt products from this challenging grain
• The all-round course with plenty of expertise when it comes to special baking properties
• With many symbols and timelines for quick orientation
• Everything you need to know, from the basic principles to the required utensils – so that your baked spelt products will be successful every time
• A wealth of recipes with especially long-lasting freshness – beginner’s breads with yeast, sourdough breads with their own fermentation starter, along with bread rolls, pizza ba- ses, croissants, sweet yeast doughs and Spanish classics such as Galician moña bread
• Every recipe step explained: many step-by-step images for a sourdough starter and folding guidelines, together with a helpful glossary with additional expert knowledge
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