This cookbook is perfect for anyone who’s gluten-intolerant and keen to learn more about the process of sourdough bread making. You’ll create a new starter as well as a honey-sourdough dough which you’ll use to shape a loaf, baguette and rolls. In addition, you’ll be shown how to vary this loaf to produce a rich dark pumpernickel.
We’ll give you the knowledge and recipes required to bake at home in an environment you can be certain is gluten-free.
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I have grown fond of cooking since childhood and now I work in a restaurant as a cook. In each recipe, I invest a part of my soul. I can call my work a real art. Most of the invented recipes I put in different books with detailed descriptions. I represent the kitchen, the basis of which is the love of good food, to the food that gathers people close to the Sunday table, the food that makes you languish in anticipation of the pie from the oven, the food that remains in your memory for a long time.