Brotbackbuch Nr. 2

Here it is, the ultimate everyday bread baking book by Spiegel bestseller author Lutz Geissler and Björn Hollensteiner, a doctor and time-strapped bread baker. Together, they have developed 25 basic recipes for wheat, spelt, and rye breads, and each recipe is varied four times: with yeast or sourdough, as well as simply as no-knead dough or with overnight fermentation. Each variation tastes different, and the result is always the best natural bread. In this book, you will also learn all the basics about ingredients, equipment, and techniques for baking and properly storing the breads. Additionally, there are tips and tricks for planning bread baking in everyday life.