Autolyse, Poolish, Whole Wheat Levain, 100% Levain, etc.
Freely create naturally fermented bread using various methods and varieties.

A book has been published that summarizes the theory of natural fermentation bread in a simple and concise manner and contains practical recipes with high usability.
When you first try making naturally fermented bread, it can seem difficult for everyone, regardless of whether you are a beginner or an experienced craftsman.
Foreign books are difficult to try out due to the differences in materials and environment used in Korea, and the theories and manufacturing processes are unfamiliar and quite different from general baking methods.


In this book, the author explains the information on naturally fermented bread, accumulated through 33 years of experience, in an easy-to-understand way and applies it to recipes.
Starting with detailed theory on the definition of yeast, types of natural yeast, manufacturing, conversion, and points, it provides various recipes by method and type of levain, such as autolyze and poolish methods that can further increase the effectiveness of levain and shorten the time, and whole wheat, rye, and 100% levain with different moisture contents and yeast ratios.
Here, we added white, three-grain, and raisin levain to increase the usability of levain.
Raisin syrup is also used to add fruity aroma and flavor.

In fact, if we only consider taste and flavor, bread made only with natural yeast may be the best.
However, the biggest feature of the recipe in this book is that it uses a combination of natural yeast and yeast to shorten the fermentation time without significantly affecting the taste, thereby increasing work efficiency.
I hope that this book will help you more easily approach and resolve the questions and answers about how to use which natural yeast for which bread.