Sourdough baking a treatise by Thomas Teffri-Chambelland

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69,90 €

  • Spanish
  • English

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.

  • 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
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5 /5

Based on 4 customer reviews

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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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Jaime C. published the 26/12/2021 following an order made on 01/12/2021

5/5

A True treatise: dedicated, thorough, precise. Yet simple and enjoyable.

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Anders S. published the 17/12/2021 following an order made on 30/11/2021

5/5

Top-notch!

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