Brot backen in Perfektion mit Sauerteig
German, Hardcover, Lutz GeisslerPrice in EUR including VAT
Delivered between Thu, 29.10. and Mon, 2.11.More than 10 pieces in stock at third-party supplier
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At a Glance
High Practical Relevance
The guide provides precise instructions for beginners that do not require special equipment such as dough mixers or proving cabinets.
Author's Credibility
The author Lutz Geissler developed special methods for preparing sourdough bread using standard supermarket flour.
Suitable for Everyday Life
The doughs ferment for at least 24 hours, thereby allowing for flexible working windows of 12 to 24 hours in daily life.
In Detail
14-day cancellation right
30-day right of return if unopened
30-day right of return if unopened
1 additional offer
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