In March, Maison Kayser invites you to savour a strong bread: the 3 cereals bread. A mix of rye, buckwheat and einkorn flours. This bread is the jewellery of a baker’s knowhow.
A new breads cookbook made from unusual and traditional flours, water, sourdough starter and his great experience. Find out his universe and his view on high-end artisanal bakery by realising a lot of breads made from old flours brought up to date. Flours that have nutritional values and strong flavours. And as always, the sourdough starter, Eric Kayser’s trademark.
On the occasion of the publication of his new book, he’s showing you the step-by-step recipe video of his exclusive three cereals bread shown in this cookbook.