 | File Name:Jayeon Bread.pdf Posted By:Sangjin Ko Published on 2014 by Marshall Cavendish International Status : AVAILABLE Ratting:  4.6 of 5 | PDF File Ready to download |
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Artisan baker Sangjin Ko shares his recipes from 12 years of research and shows that baking a perfect loaf of bread at home is within anyone's reach. No-knead breads made using natural starters require just stirring together basic ingredients such as wheat flour, salt, a starter and water, then leaving the natural processes to work. The resulting baked loaf will have a flavour that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that provides an understanding of the science behind naturally fermented breads and baking tips for additional guidance, beginning bakers will find confidence in baking artisan breads in their home kitchens with these 50 fully illustrated step-by-step recipes, while experienced bakers will enjoy the innovative recipes using ingredients from South Korea, Japan and South East Asia. Create unique breads, including buns, muffins and cookies Bake using natural ingredients, without chemical additives Enjoy breads that are easy to digest, healthy and nutritious
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