Книга посвящена приготовлению хлеба на натуральной закваске.
New sourdough natural breads recipes and techniques for the enthusiast baker!
It was only after working for years as a cook that I turned my attention to Breadmaking.
This passion for the White Art was lying dormant inside me when I found myself, against my own will, working as a pizza chef for a few seasons (I was living abroad and work was hard to find).
Even then I was utterly fascinated by the fermentation of water, yeast and flour. However I could tell that I was going to specialise in another field entirely: Bread. I had the good fortune to get a solid foundation when I met and got to spend time working with some bakers who had twenty years' of experience. Later, through a relatively quick succession of developments, I came to focus my energy on the study and use of “natural leavening”.
After studying all the best material available, tracked down on every possible medium, and five years of apprenticeship, the moment has come to share my work with somebody.
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