Russian Sourdough Bread. Recipes and History of Traditional Breads and Pastries

The third "bread" book by Olga Voinova — author of the bestsellers "Craft Bread and Pastry with Sourdough" and "Bread According to GOST with Sourdough"! Together with baker and director of the "Roskhleb" association, Valentin Maximov, Olga will immerse you in the history of traditional Russian bread. You will learn how bread was made in Rus and then in Russia, which varieties were popular in different regions and why — and, of course, you will learn to bake real bread with your own hands, which has fed our compatriots for centuries. Inside the book, you will find: - detailed theory about ingredients, developing wheat and rye sourdough, working with dough; - 10 recreated traditional recipes for bread and pastries, as well as 12 author's recipes developed based on the traditions of Russian bread making. Bake real Borodinsky, spelt, and barley bread, fine pies and rasstegai, kulich based on a recipe from 1901, and much more!