烘焙酸种面包听起来很复杂？Sonja Bauer的这本书会让你改变这个刻板印象。水和面粉就足以完成大部分工作，剩下的就交给烤箱吧。从黑麦酸种面包到斯佩尔特小麦酸种，再到利维托·马德雷酸种——本书涵盖了所有类型的酸种面包。而且完全无需酵母，你就能制作出各种面包、卷饼、披萨，以及像牛角面包或大理石蛋糕这样在社交媒体上爆红的时尚蛋糕。书中还专门有一章讲解如何利用剩余的酸种面团，确保物尽其用。 

关于作者：

Sonja Bauer is an author, food blogger, and baking instructor. In 2016, she founded her successful food blog, "Cookie und Co," and discovered her passion for food photography, bread baking, and sourdough. She shares her love of baking and cooking online at www.cookieundco.de.