For this third book, Thomas Teffri-Chambelland proposes a comprehensive treatise on the subject of sweet-dried pasta, fermented with natural sourdough. The book is divided into three main parts: Theory, Practice and Recipes.
The chapter "Theory" allows a previously unprecedented understanding of the phenomena involved: evolution of bacterial flora during manufacturing, role of minority bacteria, production of dextranes... Several scientific studies shed light on the subject with a completely new eye.
The author also presents the basics of the universal method that will allow you to create your own recipes for sourdough pastries.
The "Practice" chapter allows everyone to become familiar with the basic materials and techniques. You will find essential and concrete information: where to buy its mussels, its flour... Many steps guide the reader from the management of sourdough, through the stages of kneading, shaping and to the confectionery of the fruit.
Finally, the Recipes section offers more than twenty ultra-detailed recipes.
With the participation and recipes of the world's greatest chefs: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!