Pizza & Natural Yeast - The Art of Leavening: How to make a perfect mother dough - Paperback

by Roberto Santuccione (Author)

A common place, very recurring among pizza chefs, is that between fresh yeast (or dried) and sourdough, there is no difference. Someone goes further, stating that Dry yeast is even better than sourdough.All nonsense, variously argued, only to justify greater speed and ease to use of this yeast, especially in pizzerias.The differences exist and they are also many. There are so many differences, that they are one of the reasons of this book, written precisely to demolish this widespread commonplace.This guide, contains, of course, complete and step-by-step recipes, on how to prepare a high quality sourdough.