Bread with Russian Character. Traditions of Artisan Bread Baking and Sourdough Recipes

Why does one bread turn out airy, while another is dense? How to cultivate sourdough, understand the peculiarities of wheat and rye dough, and bake authentic «Borodinsky», «Darnitsky» or «Karelian» bread?

In her book, artisan baker, teacher, and sourdough specialist Anastasia Baturina reveals the secrets of Russian bread baking step by step. There are no random recipes here — only a systematic approach that will help understand the processes occurring in the dough and learn to achieve consistent results.

Inside — 48 recipes for traditional Russian bread, pastries, and accompaniments: a guide to cultivating and maintaining sourdough; the basics of working with wheat and rye dough; 29 recipes for traditional Russian bread; 11 recipes for sweet pastries; 8 recipes for spreads, pâtés, and homemade preserves to enjoy with fresh bread.

This book is for those who want not just to repeat recipes, but to master the craft, feel the character of Russian bread, and learn to bake it confidently and with pleasure.