Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own

Andrew Whitley
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Bread Matters : The State of Modern Bread and a Definitive Guide to Baking Your Own

Pizzas Bases A bit of lateral thinking is required to produce a dough that will be thin enough for a pizza base and yet not fall to bits as it is being handled. This recipe can be adapted to make pancakes or wraps to be used for filling and eating cold.

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Gary Nichols. I've not been able to buy a loaf of supermarket bread since reading this. The Essential Good Food Guide. Andrew has been an occasional contributor to the Radio 4 Food Programme and has written on bread and related matters for specialist journals. Fiona Kirk. New Good Food Pocket Guide, rev.

For a sweet pancake, add some honey or maple syrup. The trick is to get the right sloppy consistency so that the mixture flows out thinly enough in the frying pan. Makes 2 medium pizza bases.

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Dissolve the yeast in water and add to the other ingredients. The dough should be very sloppy, like batter. Leave to stand for minutes to allow the yeast to work. Heat a griddle or frying pan, brushing with a smear of olive oil if the surface is not non-stick, and ladle in a good dollop of the mixture with a swirling action to make a thin, reasonably circular layer of batter.

Basic steps of Baking Bread

Cook over a high heat for about 3 minutes, then flip over and cook for another minute. If your mixture was too thick, your pizza base will be also. Turn the pizza base out onto a baking sheet and cook the remaining mixture in the same way. Cover the pizzas with the usual toppings.

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Freefrom Pizza Bread Matters - the state of modern bread and a definitive guide to baking your own by Andrew Whitley Andrew Whitley's passion for bread had its genesis in a student trip to Russia in the late 60s with five friends. Return to cookery writers home. It demonstrates that traditions can be re-established, and that it's possible to create revenue-earning bakery systems using artisan methods and slow processes.

This cult classic for bakers charts the staple's history, from the Greeks' reverence for the bread goddess Demeter to how bread contributed to the outcome of the first world war. An unconventional, intriguing read. A fledgling initiative spearheaded by Andrew Whitley of Bread Matters in association with Sustain, the alliance for food and farming. Sign up to the news list to keep in touch. Founded by Regina and Jeffrey Dwork in , this is one of the oldest groups for home bakers on the internet. Subscribe to either the Bread-Bakers Digest a collection of the weekly postings or the Daily-Bread mailing lists individual posts are emailed on to you as they arrive.

Online edition of the Guardian's extensive Food Directory, with a very good list of British bakers. A lively community for amateurs, containing recipes, lessons, book reviews, a forum and recipe exchange, as well as bakers' blogs.

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Completely natural bread made in the traditional way the sourdough starter has been going for years. Sold in delicatessens and wholefood shops throughout East Anglia or by mail order minimum amount applies, but the breads are ideal for freezing. Join the queue on a Saturday morning and you'll soon find out why it's busy. Offers a dozen varieties of traditional Scots bread, baked on site. One of the first companies to sell a full-flavoured, naturally leavened loaf in the UK.

Bread Matters

An example to us all. Produces an extensive range of continental, flavoured and traditional breads, and will even create bespoke breads of your choice.

Delivers gift boxes around the UK. Three generations of the Wells family are involved in this business. Since then he has perfected the craft of bread baking, and in he founded Bread Matters, an organization devoted to improving the state of bread. He is also one of the founders of the Real Bread Campaign in Britain, which began in He still resides in Cumbria where he teaches baking classes and continues to promote bread without additives.

The FoodWine Main Page. One Country, One Recipe.

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