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Sourdough Baking a Treatise by Thomas Teffri-Chambelland
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Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland

Sourdough Baking a Treatise book by Thomas Teffri-Chambelland. Is the baker's new essential too to understand bread-making phenomena 

Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland
Sourdough Baking a Treatise by Thomas Teffri-Chambelland

Sourdough Baking a Treatise

69.90€
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16 reviews
Language: Spanish
Quantity

Sourdough Baking a Treatise book by Thomas Teffri-Chambelland. Is the baker's new essential too to understand bread-making phenomena 

Description

A reference for all professionals in the sector, "Sourdough baking a treatise" is the baker's new essential tool. In the first part, Thomas Teffri-Chambelland provides the general public for the first time with the theoretical knowledge needed to better understand bread-making phenomena. The biology of flour, salt and water, the biology and analysis of sourdough, the analysis of the structure and nutritional qualities of sourdough bread: all these subjects are illustrated with diagrams and dealt with in a pedagogical manner to give you all the fundamental bases for baking.

The second part will accompany you throughout your baking practice as a professional or amateur. You will discover a technical description of the different stages of bread-making as well as numerous recipes for sourdough breads based on wheat and rye flours and gluten-free flours such as rice and buckwheat. You will also find recipes for sourdough pastries, including the famous panettone. In total, more than 35 recipes with illustrated step-by-step instructions.

Data sheet
Size
19.5 x 25 cm
Language
Spanish
Language
English
Author/s
Thomas Teffri-Chambelland
Hardcover
344 pages
ISBN-10
978-2-9572611-5-4
Published in
2021
Weight
1.5 kg
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4.9 /5

Based on 16 customer reviews

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Tripth S. published the 04/05/2025 following an order made on 14/04/2025

5/5

Science of sourdough. This is what you need

Did you find this helpful? Yes 0 No 0

Andrzej M. published the 25/02/2025 following an order made on 19/02/2025

5/5

Sourdough Baking: A Treatise is an excellent book for anyone serious about sourdough. I love the scientific approach and the detailed explanations

Did you find this helpful? Yes 0 No 0

Joel T. published the 12/04/2024 following an order made on 02/04/2024

5/5

Very nice book, also for advanced sourdough bakers!

Did you find this helpful? Yes 0 No 1

Yvan J. published the 14/02/2024 following an order made on 31/01/2024

5/5

for me ,as a collector for good food books one off the complete book ,explaining sourdoughs science.for next level understanding

Did you find this helpful? Yes 1 No 0

EDUARDO D. published the 29/11/2023 following an order made on 24/11/2023

5/5

The book is excelente!!

Did you find this helpful? Yes 0 No 1

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