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

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Bread Matters the State of Modern
Bread and a Definitive Guide to
Baking your Own
Andrew Whitley
Fourth Estate • London
To Veronica
Table of Contents
Cover Page
Title Page
Dedication
Introduction
Chapter One What’s the Matter with Modern Bread?
Chapter Two Does It Really Matter What Bread We Eat?
Chapter Three Taking Control
Chapter Four The Essential Ingredients
Chapter Five Starting from Scratch
Chapter Six First Bread and Rolls
Chapter Seven Simple Sourdough
Chapter Eight Bread – A Meal In Itself
Chapter Nine of Crust and Crumb
Chapter Ten Sweet Breads and Celebrations
Chapter Eleven Easy as Pie
Chapter Twelve Gluten-Free Baking
Chapter Thirteen Growing Old Gracefully
Notes
Index
Acknowledgements
Copyright
About the Publisher
INTRODUCTION
This book, as befits its theme, has been fermenting for quite a while. I started the
Village Bakery in Melmerby in 1976, when the growing evidence that man could
not live by white industrial bread alone was still being ridiculed by the scientific
and medical establishments. At that time, none of the bakeries in nearby Penrith
made a wholemeal loaf because there was ‘no demand for it’. All my first bread
was wholemeal, made with flour stoneground at the local watermill. Partly to
reassure myself that I wasn’t completely mad, I wrote a short history of bread on
display boards to hang on the walls of our teashop. So began an attempt to
understand why people have often chosen, or been forced, to eat bread that was
not very good for them and how this might be changed now that we were
discovering so much about the role of good food in public health.
Towards the end of the 1980s the upsurge of apparent allergy and
intolerance to the main ingredients of bread presented me with a baking
challenge. I had to go back to the first principles of fermentation to make loaves
without wheat, gluten or baker’s yeast. It began to dawn on me that industrial
bread might be making increasing numbers of people unwell because it was
made too quickly. Since then, what little research has been done in this area has
suggested that the longer bread is fermented, the more digestible and nutritious it
gets.
I hope that something of the same effect can be detected in this book, in
which I have tried to pass on the baking knowledge accumulated over 30 years. I
have done so not only because making your own bread is one of the most
satisfying things you can do but because, as the first chapters reveal, much of
what you get in the shops should probably be avoided.

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