By Ulrike Schneider,Jutta Schneider

ISBN-10: 3799511210

ISBN-13: 9783799511216

Alte Getreidesorten wie Dinkel, Einkorn, Emmer oder Kamut, aber auch Körner wie Quinoa, Amaranth und Chia sind in aller Munde. Denn die Urkörner haben einiges zu bieten: Sie sind vielfältig, stecken voller Nährstoffe und schmecken richtig intestine. Aber wie kann guy Keimlinge selbst ziehen, wie wird Sauerteig hergestellt, wie geht guy mit weichem Einkornteig um oder aus welchen Dinkelsorten gelingen gute Hefeteige? Vom einfachen Brotrezept oder Vollkornbrot mit eigenem Sauerteig über Biskuit-, Mürbe- und Rührkuchen bis hin zu Keksen, tarts und Tartes sind alle Rezepte ausschließlich aus Ur-Getreide gebacken, ergänzt mit sogenannten Pseudogetreiden wie Buchweizen, Quinoa und Amaranth und oft kombiniert mit Saaten, Nüssen, Hafer, Gerste, Kastanie und Kartoffeln. Probieren Sie es aus!

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Backen mit Urkorn: Dinkel, Emmer, Kamut und andere Getreide (German Edition) by Ulrike Schneider,Jutta Schneider

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