Making Bread at Home: 50 Recipes from Around the World by Tom Jaine

  • To make a sourdough leaven (page 17)

    from Making Bread at Home: 50 Recipes from Around the World Making Bread at Home by Tom Jaine

    • Categories: Bread & rolls, savory
    • Ingredients: wholemeal flour; unbleached bread flour
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1841881600
  • ISBN 13 9781841881607
  • Published Jul 12 2001
  • Format Paperback
  • Page Count 120
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Weidenfeld Nicolson Illustrated

Publishers Text

Convinced that modern bread did not measure up to the substantial, tasty and healthy originals developed by generations of bakers in Europe, Asia and the US, Tom Jaine constructed a traditional wood-fired brick oven and began baking loaves for his local village. This book is a distillation of his knowledge and proves that baking delicious bread is an art anyone can master. From kneading the dough to baking it, Tom Jaine first covers the essential techniques of baking, explaining what needs to be done, when and why. Then, in a round the world baking tour, he guides us through the variations in these techniques that have produced the many breads available today.

Other cookbooks by this author