Sourdough Baking a Treatise
Sourdough Baking a Treatise book by Thomas Teffri-Chambelland. Is the baker's new essential too to understand bread-making phenomena
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.
- 19.5 x 25 cm
- English or Spanish
- Thomas Teffri-Chambelland
- 344 pages
- Published in
- 1.5 kg
Lukasz K. published the 09/12/2022 following an order made on 28/11/2022
Extensive topic on bread. I recommend.
Bruno P. published the 10/11/2022 following an order made on 01/11/2022
Jelena S. published the 13/05/2022 following an order made on 28/04/2022
Georgios C. published the 04/01/2022 following an order made on 22/12/2021
This book is beyond amazing.
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