Thomas Teffri‑Chambelland is a biologist by academic training, a former science teacher, and today one of the world leaders in bread baking. He is bringing new concepts into baking. As a specialist in natural fermentations, he has been putting biology at the service of baking for almost 20 years to try to popularize the biological phenomena at work in the making of bread.
The international school website https://ecoleinternationaledeboulangerie.fr/en/index.php
The school Instagram (be strong) https://www.instagram.com/explore/tags/ecoleinternationaledeboulangerie/?hl=es-la
Previous books https://www.amazon.com/Thomas-Teffri-Chambelland/e/B07H1JPGXK%3Fref=dbs_a_mng_rwt_scns_share
EPISODE IS IN ENGLISH
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