BREAD And My Thoughts

One day, a middle-aged woman signed up for a baking class. Little did she know it would open a magic door to a fascinating world destined to pave a new path for her calm suburban existence. Literally taking life between both hands, she opened a micro sourdough bakery in her village—and the rest is history. Mixing sensitivity and humor, Bread and My Thoughts is written by the four hands of two passionate baking instructors. It ­reveals the secrets of artisanal sourdough baking as it weaves an intricate web linking the processes of dough fermentation and the human psyche. This book is a hook cast into deep churning waters that bubbles to the surface the wonders and wisdom of the science behind bread. It’s for anyone who wants to dive deeper into the underlying processes of good bread, master sourdough fermentation, and understand what affects yeast, bacteria and enzymes and how they work. This book will turn any amateur baker into a professional. Readers will expand their knowledge with recipes for sourdough breads made with a variety of flours like rye, spelt and ancient grains—plus a very special sourdough starter for sweet, rich pastries.

Thomas Teffri-Chambelland books: Sourdough baking a treatise and Sourdough panettone and viennoiserie