Since the first lockdown, a trend that actually has a tradition dating back thousands of years: baking bread with sourdough. The slowly fermented dough guarantees maximum taste and best digestibility.
This is how sourdough bread became the favorite of (hobby) bakers who value proven craftsmanship and healthy nutrition, like Casper Lugg and Martin Fjeld, operators of an organic bakery in Oslo. In this book, they share their accumulated knowledge about sourdough: from the preparation and correct feeding of the starter material to the essential baking equipment and their tried-and-tested basic recipe for perfect sourdough bread.
Clear instructions explain each step in detail and step-by-step photos ensure that nothing goes wrong. Numerous recipe variations with different flour blends, including original grain, wholemeal, and wholemeal varieties, provide flavorful variety.
Elegantly designed and atmospherically illustrated with gorgeous photographs of crusty breads in the Norwegian bakery, this book is an indispensable resource for sourdough beginners and advanced bread bakers alike.
additional 2 % discount for prepayment
