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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	19,00 €
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Summary

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

Large public

Scientists and professionals

Bread-making with natural yeast

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