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Martin Johansson bakes all of his household's bread himself, mostly with sourdough, both classic rye loaves and lighter ones. The book argues against the idea that sourdough bread is necessarily dark, dense and tough going, since some of his best loaves are tall, airy wheat breads made with sourdough. The method he teaches is deliberately simple and requires neither baking equipment nor scheduled time off. This is the book that got a large chunk of Sweden baking, and one we now consider a modern classic.
Format: Hardcover
Number of pages: 104
Language: Swedish
First published: 2009
