Bread Matters : Why and How to Make Your Own
by Andrew Whitley
Editor: HarperCollins Publishers
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Andrew Whitley, organic baker and founder of The Bakery Village, reveals the deplorable state in which the mass produced bread has fallen, and the secrets to making good, nutritious bread at homeAll is not well in British cookingCommercial bread is laced with additives to make it look good and stay suppleIt uses wheat varieties that have been bred for high yield and performance bicarbonate with little interest for human nutritionTo rush through the bakery at the lowest possible cost, it is dosed with four times more yeast as beforeDescribed as “fresh” when it may have been frozen and reheated, it is sold as a loss at a broken price that undermine that little respect it orderedEven before the Atkins diet scared people, there was evidence of massive growth of gluten intolerance, wheat and yeast in particularCall it a coincidenceReject as hypochondria, if you will.But things have come to a pretty pass when people avoid their basic food – the staff of mass lifeBread of Questions that “offers a solutionRevealing the modern madness behind, falsifying our most staple foods, 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 homeUnlike many bread books for authors, he baked in the oven for a stay of over 25 years.His recipes are foolproof, because he explains what really happens, demystifying science, sharing a practice of artisanal pastriesUsing the skills he deploys on his popular course, he guides them and inspires beginners and experienced bakers alike.And it brings good news to those who have had to give up bread because of the dietetics of sensitivity, showing how to cook delicious and nutritious food without yeast, wheat or gluten
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