Baking Low Gluten & Heritage Breads (ePub)
Note: all the measurements are in grams, ounces and cups - Celsius and Fahrenheit.
Through clear...
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As the tide of people suffering with sensitivities to modern wheat and gluten continues to rise, the need for a fresh approach to baking bread is obvious.
Note: all the measurements are in grams, ounces and cups - Celsius and Fahrenheit.
Through clear text and pictures, this book shows you how to bake beautiful, nutritious artisan loaves using low gluten and heritage flours and a natural, wild yeast leaven. The Artisan Bakery School's Seven Steps method makes the baking ultra simple, while the gourmet recipes will inspire you to show off to your friends.
Learn:
* Why heritage flours are better for your body
* How to bake low gluten rye breads
* How to make a range of rich and characterful breads in seven easy steps
* How to make and manage consistently healthy wild yeast starters
* Tips for improving the looks, taste and texture of every bread you bake
* How to choose, source and combine various heritage flours
* To control the three Ts: timing, temperature, technique
* The best ways to use seeds
If you care about what you eat, this book is for you!
"My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.
Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.
But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.
The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.
Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.
I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That's why I call my loaves 'artisan'.
My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!"
Apart from baking Dragan does magic shows for all ages and writes books for children.
Penny Williams
Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.
As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking
The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activi...
- Autor: The Artisan Bakery School
- 2016, Englisch
- Verlag: Dragan Matijevic
- ISBN-10: 1311345426
- ISBN-13: 9781311345424
- Erscheinungsdatum: 17.03.2016
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 1.91 MB
- Mit Kopierschutz
- Vorlesefunktion
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