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Fermentation and how to do it: a practical and clear e-book "Feeding the yeast like a pro"

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  • Everything from a real baker
  • Eco-friendly materials
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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

Did the e-book make you happy?

Even though it's free, you can please me and my little team (daughter & bulldog) with a symbolic invitation for coffee. Just add a small donation when completing your order in the cart and subscribe to my baked newsletter. Thanks for going through this together - with flour, yeast and a smile.

Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

It's so beautiful when you know how to do it.

Do you want your sourdough at home to bubble like this? Download the free e-book "Feed your sourdough like a pro" or take my course and find out how to do it simply, clearly, and without unnecessary confusion.

Customer Reviews

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M
Milan

Přijde mi to dost složité a málo pochopitelné. Raději bych přivítal kratší a jasnější obsah s jasným popisem co a jak přesně dělat. Milan

Dobrý den, Milane, velmi si vážíme Vašeho feedbacku i času, který jste recenzi věnoval. Díky Vám můžeme e-book upravit a zjednodušit ho i pro další čtenáře. Novou verzi e-booku budeme připravovat příští týden a zašleme Vám ho do mailu. Doufáme, že nová verze už bude dopečená k dokonalosti. :-) Za celý náš mikrotým Mari Peče, Alenka

O
Ondřej

Oceňuji přehlednost e-booku i zpracování. Lehce čtivý, povedlo se mi konečně pochopit, o čem to je.

Dobrý den, Ondřeji, moc Vám děkujeme za recenzi k našemu rozkvasovému e-booku.

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