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Knead to Know: The Real Bread Starter Paperback – 1 Jun 2013
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Your book is brilliant!
--Lucas Hollweg, Sunday Times food writer, at the Abergavenny Food Festival 2011
Knead to Know could almost have been designed for the permaculture community. Not only is it a great look at the benefits of self-baking and eating 'real bread' but its joined-up thinking (the negative effects of mass produced bread consumption) ensures it is nothing short of essential. There is a great selection of real bread recipes and wholesome slices of advice and encouragement for you to explore traditional baking methods. --Permaculture Magazine
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It is not a book about how to make bread - that is it is not full of recipes but it full of well researched commonsense on all the things you need to know about starting a bakery with real bread - not the pap you get in Supermarkets.
There is a chapter on just about everything filled with quotes from people who have been there and done it.- and all written in such a way that it is all easy to understand. A real "tour de force"
If there is anything to criticize in this book it is the repeated statement that real bread only contains flour, water, yeast and salt - but of course your bakery or hobby does not have to follow that completely.and the rest of the book will enable you to leap the hurdles.of starting a small business
I bought this book because I want to help start a community bakery and this seems to be a complete guide.
If it were possible to give 10 stars then this book would get them.
LATER EDIT : oh Yes - and it really tells you how to use your sourdough starter in the real world - a huge plus
My unwonted prominence in the call-outs was a bit of an accident, and made me look like much more of an expert that I am ;-)
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