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Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)

Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)

Gusta Supplies

$104.95

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A reference for all bread bakers, "Sourdough Baking - A Treatise" is the baker's new essential tool.

With the first volume, 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 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.

Thomas Teffri-Chambelland is a French baker born in 1975. A biologist by training and then a teacher, he left the French national education system in 2001 to devote himself to his passion: bread.

Since 2006, Thomas Teffri-Chambelland created and manages the International School of Bakery (EIDB), a training centre specialising in organic and sourdough bread. Today Thomas Teffri-Chambelland also co-directs several innovative organic bakeries in France, such as Chambelland in Paris, which specialises in rice bread-making, Maison Deschamps in Lyon and La Fabrique à Pain in Aachen-Provence.

Thomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. He has recently won the 2021 French Panettone Championship!

    • Language: English
    • Author(s): Thomas Teffri-Chambelland
    • Published in 2021

    At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.

    Inventory Last Updated: Dec 04, 2021

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