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Review
‘What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.’Bee Wilson, Sunday Telegraph and New Statesman
‘This will be the most important book on baking since the publication of Elizabeth David’s “English Bread and Yeast Cookery”.’ Rose Prince
'Makes for interesting reading, and Whitley makes the information accessible by using easy-to-follow tables where appropriate…Throughout the book Whitley has dotted interesting historical footnotes to recipes and practical tips to recover from baking disasters. The book is comprehensive in its span of recipes and its examination of the baking process.' Caterer and Hotelkeeper
'A superb and necessary new book.' Bee Wilson, The Sunday Telegraph
'Every bit as feisty as the title implies…a good sense book that includes recipes for sour-dough and gluten-free baking.' The Independent
Product Description
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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Customer Reviews
Most Helpful Customer Reviews
27 of 27 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
The author would do well to advise making a loaf before starting to read this book - all the better to sustain the reader while working through it. It is a weighty read, but absorbing and informative. The discovery that bread making includes fermentation was a surprise, so settle down with your favourite tipple! My wife and I have greatly enjoyed reading it.
Much of the book is about how bread and flour have developed and just exactly what goes into the modern mass-produced loaf, which is a real eye opener, before guiding the reader through making bread by hand, using the simplest ingredients. The distinction between these two aspects of the book (the Why and How) is somewhat blurred and I would prefer that they were more clearly segregated. Deciding on our approach has required dotting about through the book, so we can prepare ourselves for following the otherwise excellent guidance within.
Written in a very readable style, but with great passion and authority, it is difficult to imagine how such a thick book could deal with so apparently simple a topic, but the deceit of government and industry is breath taking, where our daily bread is concerned! Read it for this aspect alone.
I have only occasionally made bread by hand, however am on my second bread machine, having used one regularly for over a decade. After reading this book my wife and I are on the threshold of making bread from first principles, using flour and water alone, with a pinch of salt. A very informative and life changing read...
Much of the book is about how bread and flour have developed and just exactly what goes into the modern mass-produced loaf, which is a real eye opener, before guiding the reader through making bread by hand, using the simplest ingredients. The distinction between these two aspects of the book (the Why and How) is somewhat blurred and I would prefer that they were more clearly segregated. Deciding on our approach has required dotting about through the book, so we can prepare ourselves for following the otherwise excellent guidance within.
Written in a very readable style, but with great passion and authority, it is difficult to imagine how such a thick book could deal with so apparently simple a topic, but the deceit of government and industry is breath taking, where our daily bread is concerned! Read it for this aspect alone.
I have only occasionally made bread by hand, however am on my second bread machine, having used one regularly for over a decade. After reading this book my wife and I are on the threshold of making bread from first principles, using flour and water alone, with a pinch of salt. A very informative and life changing read...
8 of 8 people found the following review helpful
Format:Paperback
I was first put on to the British artisanal bread movement by an article in Jamie Magazine (July/Aug 09) beautifully photographed by Chris Terry. I wanted to know more, so when I took a trip to London later last year, I picked up this book. It's all about the evolution of the bread industry and the ingredients which go into industrial loaves and why you should prefer artisanal breads and even try making your own at home. Whitley owned and ran a bakery from 1976-2002, and this comprehensive work, grew out of his experiences during that time. I like the book because it thoroughly explains every aspect of bread making and its ingredients, what techniques and ingredients are necessary and which aren't (`debunking' other bread book instructions), provides troubleshooting advice, and provides recipes for all great British baked goods. The recipes uses quite a range of flours, and many of the recipes build on each other, so once you've learned the basics, you're unstoppable. For a beginner, this is a perfect book, and is not as technical as the Bourke Street Bakery. What it lacks in terms of photographs of technique, it more than makes up for in clarity of text. The images in the book are also quite beautiful. Whitley offers "Bread Matters" courses at Macbiehill Farmhouse, Lamancha, West Linton in the Scottish Borders
5 of 5 people found the following review helpful
Format:Paperback
A welcome addition to the accumulated knowledge of the experienced breadmaker; an enthusiastic invitation to those who would like to get into breadmaking but who think, wrongly, that breadmaking has some mystery or difficulty about it; a real delight.
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Most Recent Customer Reviews
Important and brilliant
This book is very important to those who feel tired, bloated, unwell or even suffer IBS after eating mass produced bread.Indeed it is important to everyone who eats bread. Read more
Published 3 months ago by J. Alexander
Christmas Gift
Again I was giving this really Great Book from my Son and Daughter I love it so much I send out my Love to the Family xxxxx
Published 4 months ago by MR ANDREW.S.LOW
perfect
thanks Andrew Whitleys book is so wonderful... it has enhanced my sourdough making abilities hugely! I highly recommend it to novice bread makers, and old-timers alike. Read more
Published 5 months ago by Hannah Reade
Brilliant
I was being beaten by sourdough, but I can now make a great load and so much more!
I loved the science offered, you can ignore it and still make great breads. Read more
I loved the science offered, you can ignore it and still make great breads. Read more
Published 5 months ago by RuthRoss
Success at last
After at least 6 failed attempts at making sourdough bread following instructions from the celebrity cooks... I ordered this one. Read more
Published 7 months ago by S. Fox
Bread how it should be
A good read that has reminded my what good bread should be like. It also answered some mysteries as to why I could tolerate some wheat products and not others. Read more
Published 8 months ago by Woody
Great informatiove bread book
This is a great book it was recommeded by a professional baker and it is every bit as good as told. Easy to follow and a good read.
Published 11 months ago by fcb
Don't buy any other book on bread making!
This is well written, informative, and authoritative guide to all aspects of breadmaking. It contains all you need to know to appreciate the principles and practices of real bread... Read more
Published 11 months ago by Ian Walton
One of the best bread books around
This book was recommended to me by Tom Herbert from Hobbs Bakery ( In Search Of The Perfect Loaf Fame and 5th Generation Baker)
This is a serious book on bread making. Read more
This is a serious book on bread making. Read more
Published 12 months ago by Avocativ
follow the instructions and you can't fail
I made some attempts at making bread some years ago. The loaves would have made admirable house bricks, or with appropriate decoration, fake gold bullion bars. I gave up. Read more
Published 12 months ago by A Horse Lover
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