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A carregar... Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Ownpor Andrew Whitley
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. Excellent. Almost like a textbook and great to dip into. ( ) I've not been able to buy a loaf of supermarket bread since reading this. Horrifying and enlightening, this is more or less a book of two halves. The first half lays bare the processes, ingredients and additives that go into a mass-produced loaf of bread. The rest half of the book is devoted to making home-made bread, with a focus on traditionally-made sourdoughs. A fantastic book. It has an excellent section on rye breads, and good recipes throughout. It is written in a very friendly, yet clear, manner. It is easy to bake from. Reading the book makes you want to bake. The recipes are quite different from one another, and cover a large range of different breads. From some reasons not available on Amazon.com, but can be purchased from Amazon.co.uk. I highly recommend it. sem críticas | adicionar uma crítica
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Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. 'Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
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