{"id":183860,"date":"2025-04-14T07:43:24","date_gmt":"2025-04-14T07:43:24","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/die-neue-brotbackformel-plotzblog\/"},"modified":"2025-04-14T07:43:24","modified_gmt":"2025-04-14T07:43:24","slug":"die-neue-brotbackformel-plotzblog","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=183860","title":{"rendered":"Die neue Brotbackformel: Pl\u00f6tzblog"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<blockquote>\n<p class=\"text-center\">\u00bb\u200aZiel des Buches, gegenu\u0308ber anderen Backbu\u0308chern, ist die Vereinfachung, Flexibilita\u0308t und Verschlankung von Rezepten. Dies jedoch ohne Verlust von Qualita\u0308t und Geschmack. [\u2026] Endlich mal ein Buch, wo man keinen Sauerteig pflegen muss und mit dem Einsatz von wenig Hefe a\u0308hnliche Ergebnisse erzielen kann. Ein gro\u00dfer Mehrwert fu\u0308r den Leser.\u200a\u00ab<\/p>\n<\/blockquote>\n<p class=\"text-center\">Lisa Scherpel, Jurymitglied \u201eDer Deutsche Kochbuchpreis\u201c<br \/><a href=\"https:\/\/www.deutscher-kochbuchpreis.de\/brot\/die-besten-2023\" target=\"_blank\" rel=\"noreferrer\">Komplette Buchbesprechung<\/a><\/p>\n<blockquote>\n<p class=\"text-center\">\u00bb\u200a\u200aLutz Gei\u00dfler-getreu sind alle Schritte ausf\u00fchrlich dokumentiert, strukturiert und mit vielen Bildern begleitet.\u200a\u00ab<\/p>\n<\/blockquote>\n<p class=\"text-center\">Marius H\u00f6rle und Eike Becher, Jurymitglieder \u201eDer Deutsche Kochbuchpreis\u201c<br \/><a href=\"https:\/\/www.deutscher-kochbuchpreis.de\/brot\/die-besten-2023\" target=\"_blank\" rel=\"noreferrer\">Komplette Buchbesprechung<\/a><\/p>\n<blockquote>\n<p class=\"text-center\">\u00bb\u200a\u200aEin sehr gutes Einsteigerbuch, das Aufwand und Ertrag in ein sehr gutes Verh\u00e4ltnis bringt und die Schwelle zum Brot backen deutlich senkt.\u200a\u00ab<\/p>\n<\/blockquote>\n<p class=\"text-center\">Benjamin Cordes, kaisergranat.com<br \/><a href=\"https:\/\/kaisergranat.com\/rezensionen\/die-neue-brotback-formel-von-lutz-geissler\" target=\"_blank\" rel=\"noreferrer\">Komplette Buchbesprechung<\/a><\/p>\n<blockquote>\n<p class=\"text-center\"><i>\u00bb\u200a<\/i>Der Clou: Gei\u00dflers Backformel erm\u00f6glicht es, dass die Entscheidung, welches Brot es werden soll, ob nun Baguette oder doch eher Vollkornbrot, erst kurz vor dem Backen getroffen werden muss.\u200a\u00ab<\/p>\n<\/blockquote>\n<p class=\"text-center\">Stern<br \/><a href=\"https:\/\/www.stern.de\/genuss\/brotbackformel-von-lutz-geissler--ein-teig--50-brotvarianten-33937340.html\" target=\"_blank\" rel=\"noreferrer\">Komplette Buchbesprechung<\/a><\/p>\n<blockquote>\n<p class=\"text-center\">\u00bb\u200aEinfach und simpel Brot nebenbei backen und dabei teilweise auch erst kurz vorher entscheiden, was aus dem Teig eigentlich genau werden soll. Das klingt fast schon zu sch\u00f6n, um wahr zu sein, doch Lutz Gei\u00dfler beweist in seinem Buch \u203a\u200aDie neue Brotbackformel\u200a\u2039 das Gegenteil.\u200a\u00ab<\/p>\n<\/blockquote>\n<p class=\"text-center\">Felix Scheel, Eatclub.de<br \/><a href=\"https:\/\/www.eatclub.de\/kochschule\/kochbuch-der-woche\/50-backergebnisse-und-nur-ein-teig-225412\/\" target=\"_blank\" rel=\"noreferrer\">Komplette Buchbesprechung<\/a><\/p>\n<div class=\"mt-8 text-center\">\n                        <a href=\"https:\/\/www.ploetzblog.de\/buecher\/besprechungen-meiner-buecher\" title=\"Alle Besprechungen meiner B\u00fccher - Klicken Sie, um mehr zu erfahren\" class=\"custom-button-bg-caramel\">Alle Besprechungen meiner B\u00fccher<\/a>\n                    <\/div>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>\u00bb\u200aZiel des Buches, gegenu\u0308ber anderen Backbu\u0308chern, ist die Vereinfachung, Flexibilita\u0308t und Verschlankung von Rezepten. Dies jedoch ohne Verlust von Qualita\u0308t und Geschmack. [\u2026] Endlich mal ein Buch, wo man keinen Sauerteig pflegen muss und mit dem Einsatz von wenig Hefe a\u0308hnliche Ergebnisse erzielen kann. Ein gro\u00dfer Mehrwert fu\u0308r den Leser.\u200a\u00ab Lisa Scherpel, Jurymitglied \u201eDer Deutsche [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":183861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[72486,1194,19929,51936],"dealstore":[],"offerexpiration":[],"class_list":["post-183860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-brotbackformel","tag-die","tag-neue","tag-plotzblog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Die neue Brotbackformel: Pl\u00f6tzblog - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=183860\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Die neue Brotbackformel: Pl\u00f6tzblog - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"\u00bb\u200aZiel des Buches, gegenu\u0308ber anderen Backbu\u0308chern, ist die Vereinfachung, Flexibilita\u0308t und Verschlankung von Rezepten. Dies jedoch ohne Verlust von Qualita\u0308t und Geschmack. [\u2026] Endlich mal ein Buch, wo man keinen Sauerteig pflegen muss und mit dem Einsatz von wenig Hefe a\u0308hnliche Ergebnisse erzielen kann. 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