Jayeon Bread: A Step-by-step Guide to Making No-knead Breadwith Natural Starters (häftad)
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Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
184
Utgivningsdatum
2014-07-08
Förlag
Marshall Cavendish International (Asia) Pte Ltd
Illustrationer
100 colour illustrations
Dimensioner
254 x 214 x 13 mm
Vikt
722 g
Antal komponenter
1
ISBN
9789814516273

Jayeon Bread: A Step-by-step Guide to Making No-knead Breadwith Natural Starters

A Step by Step Guide to Making No-knead Bread with Natural Starters

av Sangjin Ko
Häftad,  Engelska, 2014-07-08
184
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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 flavor that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that explains the science behind naturally fermented breads, baking tips and 50 fully illustrated step-by-step recipes, Jayeon Bread will provide beginning bakers with confidence to bake artisan breads in their home kitchens, and experienced bakers with innovative recipes using ingredients from South Korea, Japan and South East Asia.
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Övrig information

Sangjin Ko's interest in baking started when he was just 8 years old, when he was given the opportunity to make bread for a friend's birthday party. From there, baking became a real part of his life. He started reading up on baking and visited bakeries after school to learn baking. At 10, Sangjin Ko became the youngest person to receive a National Certificate of Baking and was featured in many TV shows and magazines in South Korea. His passion for baking led him to set up his own home laboratory using his pocket money to study bread more scientifically. When still in middle school, he won many national science awards for his research on naturally fermented bread. Sangjin Ko is credited as the person who first introduced natural baking to South Korea and Indonesia, and he continues to contribute articles on naturally fermented foods and bread recipes to celebrated magazines in South Korea, Malaysia and Indonesia, including Monthly Bakery Korea, Essen, Saji and Bakery Indonesia

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