Brot backen, wie es nur noch wenige können

Time-tested baking knowledge from the Alpine region. There are few foods as deeply connected to our cultural history as grains, flour, and bread. And hardly anything smells as irresistible as freshly baked bread. To achieve this at home, one needs patience, intuition, and tips and tricks from passionate bakers. Bread baking is a craft that is mastered by only a few people outside of mass production. The new edition of this bestseller tells the story of the traditions surrounding bread, provides a comprehensive overview of grain and flour types, and explains what it takes to become a master baker. The work of farmers, millers, and bakers is highlighted, focusing on selected ingredients, baking and seasoning, and the joy of working with something alive using one’s hands. A bread reading book with a large recipe section and many photos.