A reference for all professionals in the sector, "Sourdough baking a treatise" is the baker's new essential tool. With volume 1, 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 volume 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.
Please note that our books are delivered from France and possible customs fees may apply depending on the final destination of delivery. These costs are not known to Bread-Editions and are to be paid by the final customer. It is up to the final customer to inform himself about the legislation in force in his country.