{"product_id":"pizza-natural-yeast-the-art-of-leavening-how-to-make-a-perfect-mother-dough-paperback","title":"Pizza \u0026 Natural Yeast - The Art of Leavening: How to make a perfect mother dough - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoberto Santuccione\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA 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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 08, 2019\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47509590278322,"sku":"9781089039341","price":26.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/ZC87lzgycx9781089039341.webp?v=1779630660","url":"https:\/\/box.dadyminds.org\/products\/pizza-natural-yeast-the-art-of-leavening-how-to-make-a-perfect-mother-dough-paperback","provider":"DADYMINDS BOX","version":"1.0","type":"link"}