This impressive book on contemporary sourdough practice in France is the work of a biologist-turned-baker who founded a baking school, built his own mill, and started several bakeries. We have been stocking it in French since early 2020 and are delighted to be able to offer it now in English as well as in Spanish.
With meticulous attention to detail, Thomas Teffri-Chambelland addresses the biology of core ingredients such as flour, salt, and water, as well as the levain, or sourdough fermentation process, its effects on the structure, texture, and taste of baked goods, and the role and behavior of different grains.
After addressing basic technique, he offers 34 recipes for both savory and sweet breads as well as viennoiserie made with fermented dough. In addition to wheat, Teffri-Chambelland works with spelt, kamut, rye, buckwheat, and rice flours.
Teffri-Chambelland’s interest in particular flours and how they are milled runs through the book. Most usefully for readers who live or travel there, he provides an appendix listing the leading organic millers in France, as well as leading bakeries.
Hardcover. Color photographs and line drawings throughout.
The Spanish-language edition of this book is available here.
The French-language edition of this book is available here, published in a slightly 2-volume different format.
Thomas Teffri-Chambelland is also the author of Sourdough Panettone and Viennoiserie. Links on that page will also show you French- and Spanish-language editions of the book.