Baking with a longer, cooler dough process and your own yeast Good things take time! Here, Martin Pöt Stoldt, author of the bestseller Sourdough – the Unknown Organism, introduces you to the lost art of natural baking. Find out how to make your own yeast and with various dough processes (yeast pre-dough, long, cool dough processes, and appropriate addition of yeast and salt) ensure what commercial bread typically lacks – a full aroma, beautiful crumbs and potentially long storage times. With easy-to-follow, step-by-step instructions and more than 50 recipes from spelt bread to wholemeal flat bread and walnut horseshoes, the book is a unique treasure of knowledge to keep handy.
