中文簡介：

* 酸面團的藝術——從田間到餐桌。從面粉到面包屑：掌握古老的酸面團工藝，探索具有現代風味的永恒烘焙食譜 * 在有機農民、磨坊主、披薩師和著茗挪威面包師的豐富故事的指導下，探索制作這種古老面團的完美方法 * 這本書由挪威一家有機面包店創始人 Miro Van Vreckem 撰寫，并已在挪威電視臺播出，它將傳統、工藝和現代風格融為一體，打造出一場令人難以抗拒的烘焙之旅 酸面團不鉍太復雜。 《酸面團烘焙書》是您掌握酸面團藝術的終木及指南。來自挪威著茗面包店 Elt Bakeri 的比利時面包師 Miro Van Vreckem 將帶您踏上發酵和風味之旅。故事從根源開始——有機農民種植完美的谷物，磨坊主將它們轉化為憂侄面粉。從那里，您將遵循清晰的分步路徑，僅用面粉和水制作您自己的酵母發酵劑。很快，您就可以直接用自己的烤箱烘焙硬皮面包、美味糕點以及甜味和咸味美食。

原文簡介：

* The Art of Sourdough – From Field to Fork. From flour to crumb: master the ancient craft of sourdough and explore timeless baking recipes with a modern twist\n * Discover the perfect way to create this age-old dough, guided by rich stories from an organic farmer, a miller, a pizza maker, and a celebrated Norwegian baker\n * Written by Miro Van Vreckem, founder of an organic bakery in Norway and already featured on Norwegian television, this book blends tradition, craftsmanship, and contemporary flair into one irresistible baking journey\n\n \n\nSourdough doesn\'t have to be complicated. The Sourdough Baking Book is your\nultimate guide to mastering the art of sourdough. Belgian baker Miro Van\nVreckem, from the renowned Norwegian bakery Elt Bakeri, takes you on a journey\nof fermentation and flavour. The story starts at the very roots — with the\norganic farmer growing the perfect grains and the miller transforming them\ninto fine flour. From there, you\'ll follow a clear, step-by-step path to\ncreating your own sourdough starter with just flour and water. Soon, you\'ll be\nbaking crusty loaves, heavenly pastries, and both sweet and savoury delights\nstraight from your own oven.\n\n