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Anatolisches Backen: Süße und herzhafte Teiggeheimnisse aus dem Herzen der Türkei - Pide, Börek, Baklava und Dorfbrote
Paperback
Publisher: Independently Published
Published: Feb 2 2026
Pages: 94
Weight: 0.53
Height: 0.19 Width: 8.50 Depth: 11.00
Language: German
Das Buch behandelt sü e und herzhafte Teige aus verschiedenen Regionen der Türkei, darunter Fladenbrote, Dorfbrote, Pide, Lahmacun, Simit, Börek und klassische Schichtgebäcke wie Baklava. Die Rezepte sind nach Schwierigkeitsgrad, Backmethode und Teigphysik gegliedert, um ein systematisches Verständnis der Prozesse zu ermöglichen.
Leserinnen und Leser finden unter anderem:
Fladenbrote vom Herd und aus der Pfanne
Ofenbrote und Dorfbrote mit Hefe und Sauerteig
Pide- und Lahmacun-Varianten
Angereicherte Teige für Frühstücks- und Teegebäck
Laminierte Teige für Börek und Baklava
Hinweise zu Fermentation, Hydration und Teigruhe
Sicherheitshinweise zu hohen Backtemperaturen und Allergenen
Dieses Buch richtet sich an Hobbybäcker, die über das reine Nachbacken hinausgehen möchten und verstehen wollen, warum anatolische Teige so verarbeitet werden, wie sie es seit Generationen sind.
Anatolisches Backen ist kein Schnellkochbuch, sondern ein praxisnahes Nachschlagewerk für alle, die traditionelle Backtechniken respektvoll und nachvollziehbar in der eigenen Küche umsetzen möchten.
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