Book Synopsis & Overview
Master the microbiology of wild sourdough starters, autolyse techniques, and Dutch-oven steam baking for bakery-grade artisan boules at home.
Chapter 1: Feeding and Reading Starter Microbes
The sweet, lactic acid tang of a mature 100% hydration levain tells you precisely when dough gluten extensibility will peak.
Publishing & Format Specifications
- • Format: Reflowable EPUB 3.0 & Print-Ready PDF
- • DRM: 100% DRM-Free Lifetime Ownership
- • Compatibility: Kindle, Apple Books, Kobo, Android, and Web Reader