_Bread baking course_GLUTEN-FREE SOURDOUGH BREAD BAKED IN THE POT

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299,00 

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Kategoria: Tag: ID produktu: 921645

Opis

‘GLUTEN-FREE SOURDOUGH BREAD BAKED IN THE POT’ is the first part of a series of recipes for the best gluten-free, vegan bread you have ever eaten. Crunchy crust, soft and delicate crumb, and the genuine taste of your homemade bread. Appreciated and relished even by those who aren’t on a gluten-free diet. The variety of gluten-free flours allows for a myriad of combinations and flavours, while natural additives make the bread soft, bouncy and elastic.

You will receive professional materials. This is not an ordinary e-book!
E-book and video instruction is a bread baking course that you can have without leaving your home.

In this e-book you will find 10 recipes for gluten-free bread:

Rice Bread

Cornbread

Oat Bread

Buckwheat Bread

Best Bread Ever!

Buckwheat And Millet Bread With Pumpkin Seeds

Multigrain And Seed Bread

Bread With Black Sesame

Bread With Poppy Seeds

Bread With Onion

 

 

Inside you will also find:

– Instructions how to prepare your own gluten-free sourdough starter;

– Additional tips on the gluten-free sourdough starter;

– Instructions how to replace the sourdough starter with instant yeast if you want to quickly make your delicious gluten-free bread;

– Advice on gluten-free flours;

– Information how to make the best gluten-free bread;

– Photos of the sourdough starter, leaven, all breads, and the cast iron pot (Dutch oven) which I use to bake bread;

– An alternative way to bake bread, instead of the cast iron pot.

You will also receive a video with instructions how to make sourdough, leaven and bread.

 

HOW TO BUY – INSTRUCTION 

 

DOWNLOAD:

The e-book and video will be sent automatically to your email address as soon as the payment is confirmed. If you can’t find the e-book in your inbox, please check your spam folder.

Electronic files must be downloaded within 7 days of the date of purchase. After this time, the file download links will expire.

FILES CAN ONLY BE DOWNLOADED ONCE, SO BE SURE TO SAVE THEM ON YOUR HARD DISC!

If you have a tech problem please contact: pomoc.misamocy@gmail.com

 

 

Hello,

My name is Ewa and I am on a gluten-free diet. In my kitchen, I also don’t use milk or eggs.
For the past four years I have been the author of a Polish blog called MISA MOCY (Blog: https://misamocy.pl/ Instagram: @misa_mocy), where I share my recipes with my readers.

I have been giving culinary workshops in Warsaw and writing e-books with recipes for several years now. I have also released a book in print, entitled MISA MOCY. Przewodnik po kuchni zmieniającej świat [MISA MOCY. A Guide To Cooking That Can Change The World], and am just about to publish another one. Recently I have started giving workshops online. Currently, they are available only in Polish, but perhaps with time, if there is a need, they will be also held in English.

Seeing how my recipes help me with my daily diet, I have decided to show them to a wider audience. I receive many messages in which people thank me for my work and the possibilities it creates. Not such a long time ago, a delicious loaf of gluten-free bread was something unreal, an impossible dream. Today, it is part of everyday life of many of my students and readers , and I am happy with every loaf of bread they make.

‘GLUTEN-FREE SOURDOUGH BREAD BAKED IN THE POT’ is the first in a series of e-books with gluten-free recipes. I wanted to start with something I am most passionate about – sourdough bread. I hope you will join me in this great adventure. You are in for an amazing show, starring wild yeast and a bunch of truly astounding processes.
Two factors most needed when making sourdough starter and then baking bread are peace and patience. As a living organism, the starter needs warmth, good vibrations, and feeding (with water and flour). That is all it takes for it to grow. Join me and see for yourself how simple it is.

Best of luck!

 

List of Contents

Hello, ……………………………………………………………………………………………………………………………………. 4

Gluten-Free Flours: A Brief Overview …………………………………………………………………………………. 6

Starter …………………………………………………………………………………………………………………………………… 8

Oat And Rice Starter ………………………………………………………………………………………………………. 11

Leavened Flatbreads For Wraps ………………………………………………………………………………………. 14

Leaven ………………………………………………………………………………………………………………………………… 15

Bread ………………………………………………………………………………………………………………………………….. 18

Additional Tips ……………………………………………………………………………………………………………………… 28

Recipes ……………………………………………………………………………………………………………………………….. 32

Rice Bread …………………………………………………………………………………………………………………….. 34

Cornbread …………………………………………………………………………………………………………………….. 35

Oat Bread ……………………………………………………………………………………………………………………… 38

Buckwheat Bread…………………………………………………………………………………………………………… 40

Best Bread Ever! ……………………………………………………………………………………………………………. 42

Buckwheat And Millet Bread With Pumpkin Seeds ……………………………………………………………. 44

Multigrain and Seed Bread ……………………………………………………………………………………………… 46

Bread With Black Sesame ……………………………………………………………………………………………….. 48

Bread With Poppy Seeds ………………………………………………………………………………………………… 50

Bread With Onion ………………………………………………………………………………………………………….. 52

INSTRUCTIONS ………………………………………………………………………………………………………………. 53

Replacing Sourdough Starter With Instant Yeast ……………………………………………………………….. 54

Sourdough Starter and Bread Troubleshooting ………………………………………………………………………… 56

List of Contents …………………………………………………………………………………………………………………….. 60

2 opinie dla _Bread baking course_GLUTEN-FREE SOURDOUGH BREAD BAKED IN THE POT

  1. Ewa Ługowska

    „Recipe was really good and your instruction was also very clear. Thank you very much! I really enjoyed the process:)”

  2. Ewa Ługowska

    Hi Ewa!
    Your breads are just amazing, the taste it is so soft and the crust is beautiful!

    Your E-book is simple to read and understand the recipes. The photos helps to see the bread inside. And decide which bread to make so. The recipes are very easy to follow. There are versatile to replace the flours and starch, even the method to cook the bread. The breads cook the same way even if I haven’t the same oven. The video helps so much to see the texture and consistence of the dough, subtitles in english helps either.
    I did many changes to the recipes, change oat for buckweat, and potato starch for equal qantities o corn and cassava starch. I have a gas oven, with only heat at the bottom, no iron pot. Even so the breads looks amazing.
    So totaly aproved your E-book!!!!

    I have to thank you Ewa for being a little part of your beautiful project!!!

    I did a bread to test the flours and the oven, I did it with my rice sourdough. It results very well and was very nice.
    Then I did two more breads with your sourdough recipe, I did with rice and buckweat. The oat un my country isn’t free of gluten.
    The breads are amazing!!!! I already eat half of multigrain!!!
    And the Best Bread Ever is beautiful to!!! To eat sándwiches!!!!

    Well thanks again!!! If you have another question, that I not mention, please mail me.
    It was a beautiful exprerience to do these amazing breads!!!!

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