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BREAD
MATTERS: The State of Modern Bread and a
Definitive Guide to Baking Your Own
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 BREAD
MATTERS: The State of Modern Bread and a
Definitive Guide to Baking Your Own
by
Andrew Whitley
From
the Author
Are you one of the many people who find
that modern bread doesn’t agree with them?
If so, Bread Matters may be partly your
responsibility.
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 baker’s 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.
About
the Author
Andrew Whitley also runs baking courses
in Cumbria .
. . read more
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