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Andrew Whitley
Bread Matters: The sorry 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 Andrew Whitley
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Table of Contents
INTRODUCTION
CHAPTER ONE WHAT’S THE MATTER WITH MODERN BREAD?
A very British loaf affair
Gut feelings
Respect
This is your loaf
Enzymes and the great ‘processing aid’ scam
Allergens
Ethical choices
Dishonest claims
Cumulative effects
How our bread has changed
Wheat
Milling methods
Yeast
About time, too
Freshness
CHAPTER TWO DOES IT REALLY MATTER WHAT BREAD WE EAT?
Mixed messages
Who decides?
The slow route to health
Nutritional enhancement and bioavailability
Counteracting anti-nutrients
Glycaemic response
Spoilage
Removal of harmful agents
Slow is beautiful
Quality, wholeness, health
Take, eat…
What can we do?
CHAPTER THREE TAKING CONTROL
Time to choose
One step at a time
The simple life
Breadmaking machines
Tools and equipment Bowls
Polythene bags
Scales
Measuring jugs
Thermometer
Worktop
Scraper
Knife
Baking tins
Baking trays
Proving baskets and cloths
Proving baskets
Cloths
Peels
Ovens
Know your oven
A note on measures
Bakers’ percentages
Eggs
Liquids
Scaling up recipes
Substituting flours
Water temperature
Conversion tables
CHAPTER FOUR THE ESSENTIAL INGREDIENTS
Wheat flour
Extraction rate
Protein
English wheat
Flavour
Volume
Bread machine mixes
Other flours and grains Rye
Barley
Oats
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