Bread-making with natural yeast

Glossary of knowledge

by Philippe Roussel (editorial coordination), Bernard Onno (editorial coordination), Elisa Michel (editorial coordination), Delphine Sicard (editorial coordination)
Collection: Hors Collection
june 2020
Book
140 x 205 format 100 pages In stock
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For the first time, farmers, bakers and scientists are pooling their knowledge and know-how on the manufacture of bread, especially bread-making with natural yeast. Concise, practical and with a wealth of illustrations, the reader can peruse 176 entries in the glossary. It fits more broadly into a desire to promote the biodiversity, preserve craft practices and champion a sustainable food system.

Remerciements

Avant-propos

De la démarche participative à la construction d’un glossaire
Le contexte de l’étude
Démarche de coconstruction de connaissances
Méthodologie de conception et rédaction du glossaire

Introduction
L’alchimie du pain
Diversité des pratiques
« Observer » le quotidien du boulanger
Complexité des représentations et des savoirs

Glossaire
Acides organiques
Acide phytique
Acidité
Activité
Activité d’un levain
Activité de fermentation ou fermentative, fermentaire
Activité de l’eau
Activité enzymatique
Activité microbienne d’un levain
Albumen


Bibliographie
Participants au projet BAKERY


Le grain de blé Composition and Utilisation

Book 25,00 €

Pierre Feillet

Pesticide Residues On Food Grain Origin, What Becomes Of Them And Rational Management

Book 32,00 €

Francis Fleurat-Lessard

Eating healthily and sustainably From our plate to the planet

Book 18,00 €

Denis Lairon

And if we were to eat locally? What are short food supply chains going to change in my everyday life

Book 17,00 €

Patrick Philipon

Biodiversité Un nouveau récit à écrire

Book 24,00 €

Jacques Blondel

Sugar beet A competitive innovation

Book 25,00 €

Sugar beet A competitive innovation

Book 29,00 €

Useful garden critters A guide to biocontrol

Book 16,00 €

Vincent Albouy

The sugar saga Between sweet and sour

Book 28,00 €

Joseph Garnotel

Eating healthily and sustainably From our plate to the planet

Book 18,00 €

Denis Lairon

Making surface water drinkable in West Africa Technical solutions adapted from the experience of the Senegal River valley

Book 19,00 €

Khadim Diop , Frédéric Naulet , Ana Sanchez Riquelme, Mathieu Le Corre , Saskia Achouline

Sugar beet A competitive innovation

Book 25,00 €

One health, une seule santé Théorie et pratique des approches intégrées de la santé

Book 79,00 €

Filière forêt-bois française et atténuation du changement climatique Entre séquestration du carbone en forêt et développement de la bioéconomie

Book 32,00 €

Useful garden critters A guide to biocontrol

Book 16,00 €

Vincent Albouy

Water in the farming sector Tools and methods for integrated and regional management

Book 39,00 €

The sugar saga Between sweet and sour

Book 28,00 €

Joseph Garnotel

Language(s): French

Publisher: Éditions Quae

Edition: 1st edition

Collection: Hors Collection

Published: 1 june 2020

Reference Book: 02733

Reference eBook [PDF]: 02733NUM

Reference eBook [ePub]: 02733EPB

EAN13 Book: 9782759231669

EAN13 eBook [PDF]: 9782759231676

EAN13 eBook [ePub]: 9782759231683

Interior: Colour

Format (in mm) Book: 140 x 205

Pages count Book: 100

Pages count eBook [PDF]: 100

Weight (in grammes): 190 (Book)

Size: 12 Mo (PDF), 7,1 Mo (ePub)

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