Original spelt baking book

Baking with ancient spelt is more popular than ever because ancient spelt is considered healthier, more digestible and more sustainable than other grains. And spelt flour in all grades is ideal for all baking recipes, from savory and sweet baked goods to bread and rolls, cakes, biscuits and pastries. But how is original spelt actually processed? The book provides an insight into the history of ancient spelt and how it is processed - how it grows in the field, is ground in the mill and turned into fine baked goods by the baker. Rounded off with beautiful and atmospheric photographs and helpful step-by-step pictures.

Author: Judith Gmür-Stalder

Pages: 256 pages

Size W / H: 24.5 x 19.0 cm

Language: German