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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€

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

Language: Spanish
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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
English or Spanish
Author/s
Thomas Teffri-Chambelland
Hardcover
344 pages
ISBN-10
978-2-9572611-5-4
Published in
2021
Weight
1.5 kg
Reviews
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5 /5

Based on 7 customer reviews

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Lukasz K. published the 09/12/2022 following an order made on 28/11/2022

5/5

Extensive topic on bread. I recommend.

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Bruno P. published the 10/11/2022 following an order made on 01/11/2022

5/5

Excellent book!!!

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Jelena S. published the 13/05/2022 following an order made on 28/04/2022

5/5

Excellent book!

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Georgios C. published the 04/01/2022 following an order made on 22/12/2021

5/5

This book is beyond amazing.

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Peter W. published the 03/01/2022 following an order made on 14/12/2021

5/5

Great book for seasoned bakers to get an insight on different systems. A great book

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