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Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home.Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process...more
Hardcover, 416 pages
Published
September 15th 2009
by Andrews McMeel Publishing
(first published 2006)
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I am setting this as finished because I have, technically, read all of it. However, I am going to buy a copy because I don't think recipe books are ever something you actually finish reading. Alas, the world of book-logging tends to not leave a space for such unusualities!
Whitley is a very good, concise writer about both the importance of understanding what is in bread, and how to make your own. I came to this conclusion about halfway through when I read a set of instructions for a sourdough sta...more
Whitley is a very good, concise writer about both the importance of understanding what is in bread, and how to make your own. I came to this conclusion about halfway through when I read a set of instructions for a sourdough sta...more
Feb 26, 2010
Elizabeth
rated it
4 of 5 stars
·
review of another edition
Shelves:
bread-books,
cookbooks
In another review, Teresa said,
And I agreed. But I got "Bread Matters" out of the library anyway to take a look.
Once past the first few pages of almost rabid speculation about what may or may not be added or subtracted to grains (it reads like a political campaign!), I saw that the book was full of very sound advice on bread-making as well as explaining why most commercially made bread is such a spectacular failure.
I particularly li...more
Who really "needs" another cookbook, at least in this group?
And I agreed. But I got "Bread Matters" out of the library anyway to take a look.
Once past the first few pages of almost rabid speculation about what may or may not be added or subtracted to grains (it reads like a political campaign!), I saw that the book was full of very sound advice on bread-making as well as explaining why most commercially made bread is such a spectacular failure.
I particularly li...more
When I was a kid my sister and I baked all the time. That is we baked when weren't running all over Kingdom Come. We were latch key children being raised by a single mother. It was the 60s and 70s in small town California and it was safe to run all over K.C. with abandon, without worry. When we were old enough to care for ourselves my mother gave us house keys which we wore around our necks next to our skate keys on those metal ball chains like soldiers use to wear their dog tags. Running all ov...more
Wasn't sure if I needed another bread book, but who really "needs" another cookbook, at least in this group? Glad I got it though. The author is very opinionated, and while I agree with some of his thoughts, there are also quite a few with which I disagree. That aside, the bread collection is interesting and unusual, and the directions for creating, maintaining, and reviving sourdough starters are excellent.
A wonderfully straight-forward book which really begins to tackle the reasoning behind what we do when we bake bread. Reading it (and baking from it) has really begun to spark my interest in the microbiology and biochemistry at work and I'll certainly be following up this book with some more technical reads soon.
Mar 17, 2013
Tony
rated it
5 of 5 stars
·
review of another edition
Shelves:
food-and-drink,
favorites
I'm biased here. Andrew taught me how to bake bread. Try his Borodinsky Russian loaf. Wonderful!
Good book, but odd that the American edition wasn't at all Americanized.
I like Whitley's take on teaching bread making. His recipes are simple and work. I've been experimenting with his levain recipes and formulas and have found them fairly easy to understand and use. I think for an intro to home baking this might be my preferred go to book. I really love the way he dispels a lot of "myths of baking" down to creating a chart of myths and their ancillary realities.
Fun read and good guide.
Fun read and good guide.
A really good look at the modern baking industry, and what the use of additives and mass produced baking has done to our health and our concept of bread.
This is THE book for me about breadmaking. Nothing fancy-schmancy, just solid baker knowledge and experience. And recipes that make sense and don't read like a chemistry lesson. I've been eating bread from his company, the Village Bakery, for years.
Recipes, history and food politics all together.
Apr 07, 2013
Anthony Spadaro
added it
Feb 08, 2013
Paul Vallot
rated it
5 of 5 stars
·
review of another edition
Shelves:
cooking-and-food
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Apr 26, 2010 07:05am