Monika Drax

Interesting. The recipes themselves are very precise (1.3 gr. fresh yeast) and I am certainly not going to follow them as written. However, I did learn a lot. I have made a sourdough, and the two breads I baked today using tips from this book are very satisfactory.

For me a problem with the recipes is that while they use wholegrain flours, most of them use large amounts of white flour. The final section of the book is full of information, and very useful.

I intend borrowing the previous books from the library.… (plus d'informations)