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‘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
Are you one of the many people who find that modern bread
doesnt agree with them? If so, Bread Matters may be partly your
I had been making fairly ordinary breads at the Village Bakery for about
fifteen years, when people started to ring up and write in asking whether I
made any loaves without wheat, or bakers yeast, or both. It seemed that
they felt bloated or worse when they ate shop bread. Tests suggested
that they should avoid wheat, gluten or yeast. I brushed up my baking
skills and started to make bread differently, using rye and spelt flours
and a long rising process using only natural yeasts. Customers said they
could digest the new breads, no problem.
This set me thinking and researching. I came to the conclusion that
there was something fundamentally wrong with the way modern bread is made,
from the chemically-grown wheat, to the roller-milled flour to the
super-fast factory production which allows no time for the dough to mature
and stuffs it with additives to give it superficial appeal. So Bread
Matters is the product of a great British belly-ache. But I hope it helps
many people to take their health in their hands and escape from the
clutches of the food industry by making their own.
© Andrew Whitley 2006 --This text refers to an out of print or unavailable edition of this title.See all Product Description
I enjoyed it but finding it hard to get the results as per the book, feel i need to go on a course not just read about it.Published 1 month ago by Lyndy
This well-written book is both interesting and provides all the information you need to bake your own bread.Published 3 months ago by Paul S.
A well written book indeed. Outstanding use of the language and some useful information; particularly interesting is the chapter that talks about what goes into modern bread. Read morePublished 3 months ago by L. De Rose
I've attended two of the courses ran by Andrew which is where I learned about this book. I also read some of the poorer reviews here which I'm afraid I struggle to agree with. Read morePublished 6 months ago by Simon Gourlay
Really good book to get into rye sourdough baking. Loads of info and detail on baking without commercial yeasts and making yummy tangy breads and other bakesPublished 8 months ago by Francis Agnew