Bread Matters: The sorry state of modern bread and a definitive guide to baking

图书信息

作者	Andrew Whitley
出版社	Fourth Estate
ISBN	9780007364374
出版时间	2010-02-25
字数	42.7万
分类	进口书,外文原版书,饮食,健康

读书简介

Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced 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.

目录

Cover Page

Title Page

Dedication

Table of Contents

Introduction

Chapter One What’s the Matter with Modern Bread?

Chapter Two Does It Really Matter What Bread We Eat?

Chapter Three Taking Control

Chapter Four The Essential Ingredients

Chapter Five Starting from Scratch

Chapter Six First Bread and Rolls

Chapter Seven Simple Sourdough

Chapter Eight Bread – A Meal In Itself

Chapter Nine of Crust and Crumb

Chapter Ten Sweet Breads and Celebrations

Chapter Eleven Easy as Pie

Chapter Twelve Gluten-Free Baking

Chapter Thirteen Growing Old Gracefully

Notes

Index

Acknowledgements

Copyright

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