Bread Baking Book No. 3 – Baking with Whole Grains and Ancient Grains

This book shows you how to bake intensely flavored breads with real depth using whole grain flours and ancient grains like spelt, emmer, and einkorn – not theoretically, but with practical recipes that work.

✓ 352 pages packed with knowledge about whole grains and ancient grains

✓ 269 color photos and 26 color illustrations – visually guided through each step

✓ By Lutz Geißler and Monika Drax – two experienced whole grain bakers

✓ Practical recipes with realistic hydration values for whole grain doughs

✓ Understanding fermentation and dough handling for more challenging flours

Tip: Whole grain breads require different proofing times and hydration than white flour breads. This book shows you exactly what to look for so that your crumb becomes airy and the crust crispy – instead of soggy or hard.

Author: Lutz Geißler, Monika Drax

Year: 2017

Scope: 352 pages, 269 color photos, 26 color illustrations

Shipping: free

Note: No allergen information required (book).