Masa madre paso a paso / Sourdough Step by Step (Spanish Edition)
List Price:
$29.95
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Product Details
Author:
Ibán Yarza
Format:
Paperback
Pages:
192
Publisher:
PRH Grupo Editorial (July 29, 2025)
Imprint:
Grijalbo
Language:
Spanish
Audience:
General/trade
ISBN-13:
9788425368363
ISBN-10:
8425368367
Weight:
25.2oz
Dimensions:
7.86" x 10.45" x 0.74"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T171603_155746870-20260405.xml
Folder:
RandomHouse
List Price:
$29.95
Country of Origin:
Spain
Pub Discount:
65
Case Pack:
10
As low as:
$23.06
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
El nuevo libro-curso de Ibán Yarza para adentrarse, partiendo desde cero, en la elaboración de pan de masa madre en casa.
Este manual explora de forma exhaustiva todas las posibilidades de cada parte del proceso panadero y desgrana uno a uno todos los pasos -amasado, fermentación, cocción, etc.-, para explicar en detalle cómo crear, utilizar y conservar una masa madre en casa. Según pasan las páginas, el lector va creciendo como panadero con recetas de distinta dificultad y al final se le propone que realice un proyecto de fin de curso, con el objetivo de poner en práctica lo aprendido.
Desde las hogazas tradicionales hasta los panes de centeno o incluso la bollería de masa madre, un nuevo universo espera al lector.
ENGLISH DESCRIPTION
Ibán Yarza offers a master course in creating homemade sourdough starter.
A thorough exploration of every aspect of the breadmaking process – kneading, fermentation, baking, etc. – with detailed explanations of how to make, use and store a “mother dough” at home. Page by page, readers will improve their skills by attempting recipes of varying degrees of difficulty, culminating in a final project to demonstrate what they’ve learned.
From traditional loaves to whole-grain breads and even pastries, a new world waits for home bakers.
Este manual explora de forma exhaustiva todas las posibilidades de cada parte del proceso panadero y desgrana uno a uno todos los pasos -amasado, fermentación, cocción, etc.-, para explicar en detalle cómo crear, utilizar y conservar una masa madre en casa. Según pasan las páginas, el lector va creciendo como panadero con recetas de distinta dificultad y al final se le propone que realice un proyecto de fin de curso, con el objetivo de poner en práctica lo aprendido.
Desde las hogazas tradicionales hasta los panes de centeno o incluso la bollería de masa madre, un nuevo universo espera al lector.
ENGLISH DESCRIPTION
Ibán Yarza offers a master course in creating homemade sourdough starter.
A thorough exploration of every aspect of the breadmaking process – kneading, fermentation, baking, etc. – with detailed explanations of how to make, use and store a “mother dough” at home. Page by page, readers will improve their skills by attempting recipes of varying degrees of difficulty, culminating in a final project to demonstrate what they’ve learned.
From traditional loaves to whole-grain breads and even pastries, a new world waits for home bakers.
