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eBook Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own download

by Andrew Whitley

eBook Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own download ISBN: 0740773739
Author: Andrew Whitley
Publisher: Andrews McMeel Publishing (September 15, 2009)
Language: English
Pages: 416
ePub: 1221 kb
Fb2: 1615 kb
Rating: 4.9
Other formats: txt mbr lrf lit
Category: Cooking
Subcategory: Baking

In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home.Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime.Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again."Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor"Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley's new book is such a work." --Rose Prince, The Daily Telegraph"What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring." --Bee Wilson, Sunday Telegraph and New Statesman"Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus...and dozens of others, both savory and sweet." --Saveur
Comments: (7)
Wel
This is probably the current go-to book for anyone who wants to learn the basics of artisan bread and especially of naturally-leavened breads. It is also highly readable. There are many other bread books that contain more recipes or more very technical information, yet this is the book I find myself lending to novice sourdough wheat and sour rye bakers. It belongs on any bread baker's bookshelf.
Agagamand
Bread Matters is an extremely complete dissertation on every aspect of the bread which is such an important item in most of our diets, together with some criticism of the additives used in much industrial breadmaking. It examines the nutrient aspect resulting from various milling methods of the grains used to make the flours involved together with a detailed examination of all the factors encountered in making bread. It lists the many materials that can but not necessarily should go into bread with their affects on the finished product. Finally the author gives instructions and recipes for making all types of breads, buns, sourdoughs,sweetbreads etc. A must for anybody really interested in bread.
Vit
I love tasty bread, and some of my family are gluten-intolerant in times of stress.
This is an English book, and may seem a bit foreign to Americans - but to me, a New Zealander, it is fantastic! The introductory chapters explain the history of bread and what has happened in the factory process - an Ahhhh! experience for me - I knew there was something wrong (from an 'eating satisfaction' point of view). Then how to make real bread... and now, after years of wondering how, I'm making sourdough bread that is totally satisfying food. This book can be life-changing!
Ballalune
Andrew Whitley's book is a tour de force. It manages to be both a useable cookbook and an informative study of bread today, and how it matters. This should be of interest both to the foodie browser and to those who want to learn how to bake. It debunks some myths that make bread-making intimidating and provides enough understanding to make intermediate bread-makers feel they can branch out beyond his good recipes. Of particular use is his treatment of sourdough - he demythologizes the whole question of starters, and good-naturedly makes fun of people who cosset their cultures like delicate children. Go bake!
Bladecliff
Great book. The instructions are easy to follow and the described methods work beautifully. It's the only bread baking book I will ever need. I haven't bought bread since opening this book!
Kagalkree
Great book but sometimes repetitive = why I have given it 4 instead of 5 stars.
I go back often and read it as a reference for the formulas and the techniques.
Whitehammer
I own many of the best available bread books in print today and I do not consider this one of the strongest in the field. It does go into more detail than most explaining the difference between good quality artisan bread and the mass produced variety sold in grocery stores but beyond that it really doesn't offer much advanced information on the craft of bread making.
Not quite what I expected as I like to use my mill to make my own flour and this book does not really cover that aspect.