Description
Bread and My Thoughts is a captivating sourdough journey from the pens of two passionate bread instructors, Ranit Shahar and Thomas Teffri‑Chambellan. What began as a middle-aged woman’s chance discovery of sourdough baking blossomed into a thriving micro‑bakery — and into this heartfelt book that blends artisan technique with personal growth.
What You’ll Discover:
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Artisan sourdough fundamentals: Learn how wild yeast, bacteria, and enzymes interact in dough fermentation.
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Baker’s science demystified: Understand how variables like flour types (rye, spelt, ancient grains) influence flavour and texture.
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Hands-on recipes: Includes both traditional sourdough loaves and a sweet, pastry-style sourdough starter for enriched baked goods.
Why This Book Matters:
With warmth, humour, and technical insight, Bread and My Thoughts transforms amateur bakers into confident craftsmen. Whether you’re exploring sourdough for the first time or seeking to deepen your knowledge, this book offers a blend of scientific precision, artisan recipes, and personal narrative. Dive into the joy of baking, and discover how bread-making can open the door to creativity, community, and even self-discovery.
• Language: English
• Author(s): Ranit Shahar & Thomas Teffri-Chambelland
• 216 pages
• Published in 2022
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