Time-honored baking knowledge from the Alpine region. There are few foods as deeply connected to our cultural history as grains, flour, and bread. And hardly anything smells as irresistible as freshly baked bread. To achieve this at home, one needs patience, intuition, and tips and tricks from passionate bakers. Bread baking is a craft that is now mastered by only a few people, away from mass production. The new edition of this bestseller tells the story of the customs surrounding bread, presents a comprehensive overview of grain and flour types, and explains what it takes to become a master baker yourself. The work of farmers, millers, and bakers is showcased, along with selected ingredients, the baking and seasoning process, and the joy of working with something alive using your hands. A bread reading book with a large recipe section and many photos.