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

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

    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: Feb 06, 2023

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