Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with time-saving tips - such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out:
- the basic tools and ingredients you'll need
- how to make your own sourdough starter
- simple method for producing wonderful loaves time and again
- ideas and recipe suggestions for fresh and days-old bread
The result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and change the world - one loaf at a time.
Number of Pages: 144
Publication Date: 7 May 2014
Publisher: The Do Book Co
Publication City, Country: Cardigan, United Kingdom
Dimensions (cm): 17.8(H) x 12(L)
Author BiographyAccording to the BBC Food & Farming award judges, Andrew Whitley has 'changed the way we think about bread.' A baker for over 30 years, his company Bread Matters runs the most authoritative bread-making courses in the UK -- popular with enthusiastic amateurs, professional cooks and community bakers alike. Originally a producer with the BBC Russian Service, Andrew left in 1976 to found the Village Bakery Melmerby in the Lake District. Over the next two decades it became one of the country's leading organic bakeries and the first to supply Waitrose. He left in 2002 to do a Masters in Food Policy and write Bread Matters (Fourth Estate 2006). It became a bestseller and won the Andre Simon 2006 Food Award. In 2008, Andrew co-founded the Real Bread Campaign which aims to bring good bread to every neighbourhood in the UK.