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Sangjin Ko became the youngest person to receive a National Certificate of Baking and was featured in many TV shows and magazines in South Korea. He won many national science awards for his research on naturally fermented bread. Sangjin Ko is credited as the person who first introduced natural baking to South Korea and Indonesia through his publications, and he continues to contribute articles on naturally fermented foods and bread recipes to celebrated magazines in South Korea, Malaysia and Indonesia, including Monthly Bakery Korea, Essen, Saji and Bakery Indonesia. Sangjin Ko teaches natural bread baking in South Korea, Malaysia and Indonesia, and he is the author of seven baking books published in Korean and Bahasa Indonesia.