Bread Matters

Product Description

Andrew Whitley organic baker & founder of The Village Bakery reveals the deplorable state into which mass produced bread has fallen & the secrets behind making good nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good & stay soft. It uses varieties of wheat that have been bred for high yield & baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost its dosed with four times as much yeast as before. Described as fresh when it may have been frozen & re-heated its sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off there was evidence of a massive growth of intolerance
- to gluten wheat & yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food
- the staff of life
- in droves. Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can organic baker Andrew Whitley founder of The Village Bakery in Melmerby shows why & how to make real bread at home. Unlike many bread book authors he has baked for a living for over 25 years. His recipes are fool-proof because he explains whats really going on demystifying the science sharing a practical bakers craft. Using the skills he deploys on his popular courses he guides & inspires beginners & seasoned bakers alike. & he brings good news to those who have had to abandon bread because of dietary sensitivity showing how to bake tasty & nutritious food without yeast wheat or gluten.