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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My parents had a restaurant, and from thirteen or fourteen I knew that I would be a cook. I can do whatever I want, I have complete freedom, but for a chef it’s very important. I have been cooking since I was 13 years old – frying potatoes, doing some trivial things. And I always knew more than my friends. However, I built a further career consciously. Even while studying, I realized that I prefer cookery to the confectionery business. Then she worked with Japanese and Mexican cuisines. Now I’m actively learning Italian cuisine. I cook pasta with mild cheese and basil pesto sauce. People are surprised when they try it. But it’s very tasty. I do not regret spending time preparing food. I chose the cook’s profession, because he always liked delicious food. I never get bored when I cook checked or come up with new dishes.