Hi All,
This is a stab in the dark. I think I remember reading about a French book all about different types of sour starters. How to change it for different types of bread and how things like less water aids yeast development. And more water develops this or that.
I remember thinking that would be good, if I could speak French! But now I have been learning French so I thought I'd try to track it down.
The question is- did I imagine the whole thing? Or do you do know a different book? I guess, I'd love to know more about mashes or highly acidic German starters (that's still a mystery to me).
Thanks Brains-trust!
Fiona
Might you be thinking of any of the books by Thomas Teffri-Chambelland -- https://teffri-chambelland.fr/en/index.php.
Rob
Rob, I think you might be onto something with the 'Coffret Traité de boulangerie au levain'. He's a biologist, so seems like he might be describing some of the trisky processes that I'm interested in. I reckon, I'll need to keep the dictionary handy. :)
I wish there were a kindle version. It might take a while to get that hefty book delivered to Australia.
Thanks Rob.
Not quite the thing you're looking for, but enjoy watching this channel and it is also a way to practice your baking French.
Thank you JonJ. I would like to practise my French baking and have a look at different ideas from that perspective!
Fiona