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
EDUARDO D. published the 29/11/2023 following an order made on 24/11/2023
The book is excelente!!
Yoeri J. published the 27/09/2023 following an order made on 14/09/2023
Great to delve a little deeper into the science of this beloved craft.
Philip C. published the 26/07/2023 following an order made on 14/07/2023
The best book on the subject
pinho Paulo J. published the 19/04/2023 following an order made on 11/04/2023
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