Products Pages. Andrew Whitley, founder of the celebrated Village Bakery in Melmerby, is a uniquely experienced baker. From soft milk bread plaits and classic French country bread to overnight sponges and rye sourdoughs, from olive and pumpkin seed bread and gluten-free pizza to wholemeal cheese bread and hot buttered stotties. Whittley demystifies the baking process and shares the practical craft he teaches on his popular baking courses.
Co-founder of the nationwide Real Bread Campaign, Whittley also delves into the deplorable state of modern British bread, exposing the madness behind the adulteration of our most basic of foodstuffs. Including chapters on wheat-free and gluten-free cooking, this important book shows why and how to make your own bread, guiding and inspiring beginners and seasoned bakers alike. Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas.
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About Our Flour. Shop Visit our online shop Take a look in our online shop, where you can buy our full range of flour and lots more. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the secrets behind making good, nutritious bread at home.
Offering insight into bread making as only an insider can, in Bread Matters 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, Andrew has baked for a living for over 25 years. And Bread Matters 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. Andrew Whitley Andrew Whitley, organic baker and founder of The Village Bakery, reveals the secrets behind making good, nutritious bread at home. More from Andrew Whitley Bread Matters: The sorry state of modern bread and a definitive guide to baking your own Hardback.
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His editorial comments on supermarket bread, and other forms of convenience bread are hilarious and right on from my perspective. His humor keeps his somewhat apolitical comments from coming across too strongly.
The author does go into some discussion about different wheats old vs. The second half of the book are different bread recipes. I was a little disappointed that he provided so many recipes with baker's yeast - after having blasted it in his discussion - but he also provides many sourdough recipes.
I have tried several of them, and they have turned out great. I have found from experience that these recipes can be hard to find. I really liked his table at the end of the book listing the different properties of the different grains wheat and non-wheat. It is interesting to see what processing does to these products. So overall a great collection of information on grains, editorial comments, and wonderful recipes! I highly recommend this book to anyone interested in baking their own bread or taking their bread-making to another level.
I wish I had had this book when I first started making bread years ago Sep 10, Kitten Kisser rated it it was amazing. I am so happy with this book it is unbelievable! I feel like it was written just for me!
I always wonder what I did wrong or right for that matter! I bake a loaf of bread or two a week. Some very lovely, others not so. Why does my bread turn out this way? This book comes to the rescue!
I cannot believe how much information is packed in! First the author starts out by explaining exactly why we should a I am so happy with this book it is unbelievable! He covers it all! He explains sourdough breads, making them from yeast or wild yeast's.
There are full color picture sections showing off the various baked wonders that are the recipes in the book. This book is bread making for everybody! It is simply fantastic! I love it love it love it! I highly recommend to all!
And yes, this would make a great gift! Apr 23, Hannah rated it really liked it Shelves: library , 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 I am setting this as finished because I have, technically, read all of it.
I came to this conclusion about halfway through when I read a set of instructions for a sourdough starter that didn't have me thinking that I might need to learn biochemistry or understand the phases of the moon. And I particularly liked the presentation of the recipes as base recipes that could then be adapted - but!
A lot of recipe books not just for bread assume that the knowledge of how to do this has somehow magically been inserted into the readers brain as they perused the earlier recipes and just leave you standing baffled. Jun 04, Wouter rated it liked it. Quirky, unconventional. Most of the times in a good way in the introduction sections , sometimes in a bad way. Andrew does have a sense of humor I highly appreciate in these kinds of books though. But it's not always consistent either: "put the dough in a warm place" for example is something he hates when he encounters a r Quirky, unconventional.
But it's not always consistent either: "put the dough in a warm place" for example is something he hates when he encounters a recipe in some bread baking book. Yet he fails to accurately describe it in his own recipes.
Also: "final proofing takes between 2 to 8 hours" - euhm. I know it's difficult to pinpoint in a book since temperature is variable, but a bit more precise might not hurt. Liked the arkatena chickpea sourdough and gluten free baking parts, as well as the introduction and history of bread baking in UK. Apr 10, Gill Quinn rated it really liked it. This is not a recipe book as such though there are a few. The first half of the book is devoted to explaining how bread is made, the science behind it and lamenting the state of much of the bread sold and eaten in Britain today.
The second half has a few basic recipes which talk you through the process easily and simply. You can easily amend the basic guides to make your bread more interesting after all most loaves are just a variation on a theme. This book is well written interesting and once y This is not a recipe book as such though there are a few. This book is well written interesting and once you know the process you can see the endless possibilities in just flour water salt and maybe yeast.
Easy sourdough recipes This book is made up of a lengthy essay on the state of British commercial bread making Chorley wood process and presents some very good arguments for making your own bread. Then the various ingredients are discussed. For me the most interesting part is about sourdough, this has to be the most simple way to make a rye starter I have come across, you just need organic stoneground rye flour and water, no other ingredients needed.
The only negative is there are no pictures o Easy sourdough recipes This book is made up of a lengthy essay on the state of British commercial bread making Chorley wood process and presents some very good arguments for making your own bread. The only negative is there are no pictures of the different breads 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. Oct 31, Mrs. 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. View all 4 comments. Aug 19, S rated it it was amazing Shelves: cookbooks.
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. This is not so much a cook book as a treatise on bread.
A surprisingly scientifically rigorous look at the whole process of bread making from someone who has centred his whole life around baking. I shouldn't really be reviewing it as I haven't actually tried any of its recipes, but I am really looking forward to trying! Jun 04, Anna rated it really liked it. The recipes had a bit of a Russian theme so I'm excited to try making the bread supposedly first baked the night of the battle of Borodino! Mar 06, Curlsdiva rated it it was amazing.
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.
Mar 17, Tony rated it really liked it Shelves: food-and-drink , favorites. I'm biased here. Andrew taught me how to bake bread. Try his Borodinsky Russian loaf. 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.
Mar 28, Iman rated it it was amazing Shelves: 2-non-fiction , 3-practical , food-cooking , favourite , 1-own. I love this book. Jun 05, Debra Montgomery rated it it was amazing. This book put it all together for me with recipes that work for someone that is still a beginner.
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