Brot backen in Perfektion mit Sauerteig

The brilliant way to perfect sourdough breads. The Plötz principle for yeast breads has been and continues to be a successful bestseller. Lutz Geissler now follows up with sourdough breads for beginners. He has developed special tricks and extremely precise recipes that make unnecessary equipment like steam injection in the oven and proofing cabinets, which are typically only available to bakers, completely redundant. A regular oven and commercially available flour are sufficient. Not even a kneading machine is necessary for a perfect baking result. Lutz Geissler turns traditional sourdough baking on its head, using only the smallest amounts of sourdough and allowing the doughs at least 24 hours to mature. Within a time frame that is extremely practical for everyday life, ranging from 12 to 24 hours, all work steps can be completed in just a few minutes. Distinctive flavor and maximum digestibility are the hallmarks of the 60 classes.