Crossed bread on the sourdough. Amazing homemade pastries with almost no kneading. Raffe E.

Natural leaven is quite easy!

This book makes a delicious, appetizing crispy bread accessible to everyone who is interested in pastries on the sourdough. Emily Raffa explains how to deduce his leash from only two ingredients at home. You will learn what living cultures need for prosperity and how to save the starter that you forgot to feed. You can easily and quickly bake your first loaf thanks to simple recipes for beginners, and your home will be filled with a delightful aroma of fresh baking. Then you will expand the horizons with the help of more than 65 incredible recipes, including olives, thyme and parmesan, “soft whole-grain with fresh honey”, “pizza-phokachch with pesto sauce and fontin without kneading”, “buns with molten Asago , sweet apples and rosemary ”and much, much more.

In all recipes, a technique is used, which almost does not require kneading: let the leaven itself do the main work for you. You can bite the pastries into your schedule, even if you are very busy with your career or children. As a professional chef, a food blogger and an avid home baker, Emily studied the methods of working with Zkavskaya for many years not only from scientific, but also from a practical point of view. In this guide with amazing photos, she talks about her journey so that you can start your own.

The baking of magnificent bread on the sourdough may seem to be a troublesome activity, but the brief, clear instructions of Emily, its useful tips and support will make this process completely simple. Thanks to her book, I had a wonderful habit of bakery, which cannot be rid of! -Samantha Senaeviratne, author of The New Sugar and Spice, a nominee for the James Berda Prize.

The book of Emily is full of creative and practical recipes, amazing know-how and inspirational tips. The myth of the complexity of baking on the sourdough is finally scattered! - Alexandra Stafford, author of Bread toast Crumbs.