This two-volume, slip-cased set of books 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.
Volume 1 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, Volume 2 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 both volumes. 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.
In French. Hardcover. Color photographs and line drawings throughout. 2 volumes in a slipcase.