PRO Baking and Bread

Bread, rolls, croissants, panettone, cookies, pancakes, kvass, and so on. Wherever I have been and wherever I have gone, traveled or flown, for the last ten years I have been accompanied, am accompanied, and hopefully will be accompanied by bread and everything related to it. You hold in your hands a book that can become your faithful friend on the path of taste, aroma, and the crunch of fresh bread that you will create at home and beyond. I know people who do not eat bread but derive immense pleasure from making it. Baking, like any other craft, is a process, or rather, a combination of processes. Some enjoy working with the dough, some can’t wait for the baking, and I love sharing knowledge. Everyone is happy in their own way. And my mission remains unchanged: to increase the amount of delicious bread in the country and the world. So that in every fifth family they eat sourdough and other tasty bread and pastries. Right now, read the contents and introduction. If at this moment a smile appeared, goosebumps ran down your spine, your breathing quickened, and you felt like cooking something, if you have already imagined the smell of this baking, or if another pleasant feeling occurred inside you, congratulations: you felt a response! The conclusion is this book is for you! May this book bring benefit and joy to you and your loved ones. Bake with pleasure. And may your baking be blessed!