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. |
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