Baking bread in the pan: this is how rye bread turns out delicious and crunchy

Interest in food and its preparation has increased significantly. Baking bread is truly celebrated. Bread is the most consumed staple food in Switzerland (135 grams per day). The Swiss Bakers and Confectioners Association is happy to see bread gain value again. Customers make their own bread or trust the baker Sourdough bread is easier to digest Katharina Arrigoni is a sourdough specialist. If you add this dough (consisting of lactic acid bacteria and yeast fungi) to bread, it replaces leavening agent and industrial yeast. This is how bread used to be baked, but this technique has been lost. Sourdough cultures and sourdough bread have been reviving for some time now. And now that yeast is sometimes scarce in stores, making your own sourdough is ideal. Sourdough bread is easier to digest. And digestibility becomes more and more important in times of intolerance. Too much industrial yeast means that the dough rises quickly – with ready-made mixes you can quickly produce a large amount of bread. It is less tolerable for that. Here you will find a classic worker’s bread recipe.
Source : Blick