One day, a middle-aged woman signed up for a baking class. Little did she know it would open a magic door to a fascinating world destined to pave a new path for her calm suburban existence. Literally taking life between both hands, she opened a micro sourdough bakery in her village and the rest is history. Mixing sensitivity and humour, Bread and My Thoughts is written by the four hands of two passionate baking instructors. It reveals the secrets of artisanal sourdough baking as it weaves an intricate web linking the processes of dough fermentation and the human psyche.
This book is a hook cast into deep churning waters that bubbles to the surface the wonders and wisdom of the science behind bread. It's for anyone who wants to dive deeper into the underlying processes of good bread, master sourdough fermentation, and understand what affects yeast, bacteria and enzymes and how they work.
This book will turn any amateur baker into a professional. Readers will expand their knowledge with recipes for sourdough breads made with a variety of flours like rye, spelt and ancient grains-plus a very special sourdough starter for sweet, rich pastries.
• Language: English
• Author(s): Ranit Shahar & Thomas Teffri-Chambelland
• 216 pages
• Published in 2022
Gusta Supplies has expanded into an online heaven of specialty ingredients and tools from its humble beginning as a convenient shop for students attending classes at Gusta Cooking Studio. We hope you enjoy shopping here as much as our students do.
Inventory Last Updated: Jan 02, 2025
