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Masas Madre - Sourdough

Masas Madre - Sourdough
Masas Madre - Sourdough 5.jpg Masas Madre - Sourdough 4.jpg Masas Madre - Sourdough cover Masas Madre - Sourdough 2.jpg Masas Madre - Sourdough 3.jpg
  • Language:
  • Multilingual Edition: English/Spanish
  • Specifications:
  • Edición bilingüe /Bilingual edition
  • 20x24 cm
  • 256 págs
  • Tapa blanda con solapa/ Softcover with flaps.
  • ISBN:978-84-7212-158-4
  • Publisher: Montagud Reference: G556
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  • Price:39.50 €
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ABOUT THE AUTHOR.

This book has been overseen by the food journalist Javier Antoja Giralt. Throughout his career, which has been closely linked to the world of bread since 1982, he has been at the helm of numerous publishing projects that have had global success such as, for example, the books by Xavier Barriga and Francisco Tejero; he is also in charge of what is published on breadmaking at Montagud Editores. Masas Madre | Sourdough offers you the technical know-how of Georgina Crespo (Fleca Balmes, Barcelona) and includes practical tips from the best bakers in Spain: Jordi Morera (Espiga d’or), Xavier Barriga (Turris), Antonio Cepas (Benipan), Anna Bellsolà, Pablo Conesa, Jesús Machi, Iván Rodríguez, Enrique Medina, Ángel Ortíz, Salvador Vendrell, Manuel Cortés, Juli Álvarez and Xevi Ramon (Triticum), among others.

ABOUT THE AUTHOR.

Flour, water and salt. Just that. Sourdough is in fashion. The use of sourdough, in its different varieties, is nothing more than a return to the origins of breadmaking following a long interval when chemical yeast was introduced for making bread. This part of the process, despite its simplicity, requires in-depth knowledge for good results: bread with the best aroma, flavour and shape. Everything is important, but an in-depth look at sourdough has, in fact, never been taken although it is essential for obtaining an almost forgotten taste of bread. This book brings together all the practical information you need to better understand the world of sourdough, making the process of breadmaking easy, and avoids cumbersome technicalities and information which, although certainly interesting, have their place in other more specific books. We have therefore not tried to make this book like a treatise or an encyclopaedia, but a practical handbook to use and consult, offering the main guidelines for deciding which options are the most suitable in every case. The book is rounded off with a series of different recipes that serve as examples of the use of sourdough. And the range of breads that can be made is vast.

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