The “Theory” chapter provides a hitherto unprecedented understanding of the phenomena at play: evolution of the bacterial flora during manufacture, role of minority bacteria, production of dextrans ... Several scientific studies shed light on the subject from one eye to the next. quite new.

The author also presents the basics of the universal method that will allow you to create your own sourdough pastry recipes .

The “Practical” chapter allows everyone to familiarize themselves with the basic equipment and techniques . You will find there essential and concrete information: where to buy its molds, its flour ... Numerous step by step guide the reader from the management of the sourdough, through the stages of kneading , shaping and up to the fruit confection. .

Finally, the Recipes section offers you more than twenty ultra-detailed recipes .

With the participation and recipes of the greatest chefs in the world: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!

Other cookbooks by this author

• Gluten-Free Baking: Recipes from the Famed Chambelland Bakers of Paris