Thomas Teffri-Chambelland, Director of L’´École Internationale de Boulangerie, presents Sourdough Baking A Treatise, a new reference book for professional bakers. Available in our Books For Chefs online store in English or Spanish, “is the foundation of what we teach at the school, it offers a lot of depth into theoretical baking as well as many useful sourdough recipes,” he explains.
In the first part, the book provides the general public with the theoretical knowledge necessary to understand the phenomena of baking through different sections: the biology of flour, salt, and water; the biology and analysis of sourdough; the structure, texture, flavor and nutritional qualities of sourdough bread, and cereals. Key topics illustrated here with diagrams and pedagogical tracts to learn the fundamentals of baking well.
The second part, dedicated to practice, includes a technical description of the different stages of baking, from making a natural sourdough to kneading, fermenting, decorating, or cooking and cooling. It also presents recipes for sourdough breads based on wheat and rye flours and gluten-free flours such as rice and buckwheat. The reader will also find pastry recipes (panettone, brioche, kugelhopf, gâche, etc.) and a section of appendixes. In total, more than 30 recipes with illustrated step-by-step instructions.
Teffri-Chambelland, specialist in natural fermentations and always ready to popularize biological phenomena in bread making, has already demonstrated his extensive knowledge in the book, Sourdough Panettone and Viennoiserie, also available at Books For Chefs.
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