Sourdough baking - a treatise.
This is Thomas Teffri-Chambelland's first theoretical manual demystifying the world of bread making for a general audience. Illustrating concepts with clear diagrams, he takes us through all the basic skills bakers need to succeed. What is the biology of flour, salt, and water? What are the biological traits of starters? How do you analyse them? He also dives into the structure of dough and reveals why sourdough is so nutritious. Written for amateurs and professionals alike, the second part describes the different stages of bread-making, from sourdough breads made with wheat and rye flour to gluten-free options like rice and buckwheat. Paired with visuals to guide you every step of the way, this trove of over 35 recipes includes sourdough viennoiseries and the beloved panettone.
A biologist by training, Thomas Teffri-Chambelland is also a baker, the director of the École internationale de boulangerie, an organic farmer, and the co-founder of several bakeries in France. In this book he graciously and methodically passes on the wealth of knowledge the world of baking has taught him over more than two decades-and never loses sight of his passion for the craft.
- Thomas Teffri-Chambelland
- Published by Bread Editions, 2021
- Hard cover, 344p. 244x190mm