Baking Your Own Breads Made Simple
Our Favorite Recipes with and without Sourdough
"Baking is the time of waiting until the dough is ready. That's the secret formula. I always thought that I needed a professional machine, instruction videos and the finest flours from Switzerland or France in order to bake my own fluffy, good bread at home. But the opposite is the case. Especially the resting periods – the fermentation time of a dough – is what determines a loaf of bread's processing and character," according to Ulrike Schneider. In their latest book on baking bread, Ulrike and Jutta Schneider show how simple it is to bake good and wholesome bread and rolls on your own. Clearly organised according to rising time, there's something here for everyone: quick pan breads, breads that are allowed to rest overnight or delicious bread compositions with seeds and original grains that sometimes require up to a day before they are served crispy and fresh on our table.
- Organized according to rising time: quick recipes and recipes with a longer dough process
- With classic German and internationally inspired recipes
