Sourdough is the basis of every good bread, but what if you don't know how to make it?
This free e-book will teach you step by step how to make sourdough with ease, clearly and without unnecessary science. You will find out how experienced bakers work with it, how to adapt it to your baking rhythm and, most importantly, why sourdough is key to bread with a taste and a crust that smells as far as the neighbors.
The e-book is written in a humane, understandable way and with humor – no chemistry, no bakery phrases.
You will find out:
– what is leavening and why is it the key to good baking
– how to
prepare correctly depending on how often you bake
– when the leaven is ready for baking
– how to feed your yeast based on how often you bake
– proven tricks from experienced bakers
– when to feed and when to give the ferment a break
Mari gives advice on how to ferment
There's no need to worry - leavening is not a science. Once you understand its rhythm, it will be a joy to use. The e-book also includes photos and specific examples of how to recognize a well-ripened leavening and how to use it for weekend baking, even if you don't have time all week.
This e-book is like an extra slice of bread – offered from the heart, with the joy of sharing the experience. But if you want, you can donate to us for coffee so we can create more great things from the world of baking for you.
Get started! Your Mari
Recommended price: 89 CZK
