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Andrew Whitley

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Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own Kindle Edition

by Andrew Whitley (Author) Format: Kindle Edition

4.5 184 ratings

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“[Whitley] communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft.” —Peter Reinhart, James Beard Award–winning author of The Bread Baker’s Apprentice

In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home.

Using the skills he has amassed during more than twenty-five years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than fifty foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they’ve passed their prime.

Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again.

“Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley’s new book is such a work.” —The Daily Telegraph

“What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.” —Sunday Telegraph and New Statesman

“Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus . . . and dozens of others, both savory and sweet.” —Saveur

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About the Author

In 1976, Andrew Whitley converted a stone barn next to his house into a small bakery. There, he refined his bread making techniques and grew his own organic fruit and vegetables. In 2002, he founded Bread Matters, an organization devoted to improving the state of bread. He teaches baking classes and continues his mission in Cumbria, England. In 2008, he was one of the founders of the Real Bread Campaign in Britain, which works to increase the production and enjoyment of wholesome bread made without additives.

Product details

ASIN ‏ : ‎ B006IRSDTE
Publisher ‏ : ‎ Andrews McMeel Publishing, LLC (August 17, 2011)
Publication date ‏ : ‎ August 17, 2011
Language ‏ : ‎ English
File size ‏ : ‎ 12174 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 486 pages

Best Sellers Rank: #797,529 in Kindle Store (See Top 100 in Kindle Store)
- #186 in Wheat-Free Diet Cookbooks
- #402 in Bread Baking (Kindle Store)
- #726 in Organic Cooking

Customer Reviews:
4.5 184 ratings

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Andrew Whitley

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Andrew Whitley is a leader of the artisan baking revival, having founded the organic Village Bakery (Melmerby) in the 1970s. He is author of the seminal Bread Matters and the best-selling DO Sourdough. He studied Russian at Sussex and Moscow, has an MSc in Food Policy from City University London and is credited with ‘changing the way we think about bread’ (BBC Food & Farming Awards).

He co-founded the Real Bread Campaign and is a former vice-chair of the Soil Association. He is now chair of Scotland The Bread, an action research and training charity that grows and mills diverse and nutrient-dense cereal varieties in Fife with the aim of creating a healthy, fair and sustainable grain and bread supply.

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4.5 out of 5

184 global ratings

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Elisabeth

All you ever needed about bread

Reviewed in the United States on November 26, 2010

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Bread Matters is an extremely complete dissertation on every aspect of the bread which is such an important item in most of our diets, together with some criticism of the additives used in much industrial breadmaking. It examines the nutrient aspect resulting from various milling methods of the grains used to make the flours involved together with a detailed examination of all the factors encountered in making bread. It lists the many materials that can but not necessarily should go into bread with their affects on the finished product. Finally the author gives instructions and recipes for making all types of breads, buns, sourdoughs,sweetbreads etc. A must for anybody really interested in bread.

4 people found this helpful

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Praxeas

Bread does matter

Reviewed in the United States on December 29, 2010

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Andrew Whitley's book is a tour de force. It manages to be both a useable cookbook and an informative study of bread today, and how it matters. This should be of interest both to the foodie browser and to those who want to learn how to bake. It debunks some myths that make bread-making intimidating and provides enough understanding to make intermediate bread-makers feel they can branch out beyond his good recipes. Of particular use is his treatment of sourdough - he demythologizes the whole question of starters, and good-naturedly makes fun of people who cosset their cultures like delicate children. Go bake!

6 people found this helpful

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Anil Advani

Would have given 5 stars . .

Reviewed in the United States on December 7, 2013

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Great book but sometimes repetitive = why I have given it 4 instead of 5 stars.
I go back often and read it as a reference for the formulas and the techniques.

2 people found this helpful

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Bobby

Bread DOES matter!

Reviewed in the United States on July 27, 2010

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I love tasty bread, and some of my family are gluten-intolerant in times of stress.
This is an English book, and may seem a bit foreign to Americans - but to me, a New Zealander, it is fantastic! The introductory chapters explain the history of bread and what has happened in the factory process - an Ahhhh! experience for me - I knew there was something wrong (from an 'eating satisfaction' point of view). Then how to make real bread... and now, after years of wondering how, I'm making sourdough bread that is totally satisfying food. This book can be life-changing!

10 people found this helpful

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Froggy

Very Fine Artisan Bread Book

Reviewed in the United States on February 27, 2015

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This is probably the current go-to book for anyone who wants to learn the basics of artisan bread and especially of naturally-leavened breads. It is also highly readable. There are many other bread books that contain more recipes or more very technical information, yet this is the book I find myself lending to novice sourdough wheat and sour rye bakers. It belongs on any bread baker's bookshelf.

6 people found this helpful

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Amazon Customer

Not quite what I expected as I like to use my mill to make my own flour ...

Reviewed in the United States on September 10, 2014

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Not quite what I expected as I like to use my mill to make my own flour and this book does not really cover that aspect.

6 people found this helpful

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Miriam Hafner

Great book. The instructions are easy to follow and ...

Reviewed in the United States on July 28, 2014

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Great book. The instructions are easy to follow and the described methods work beautifully. It's the only bread baking book I will ever need. I haven't bought bread since opening this book!

2 people found this helpful

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Iris74

So much more than a collection of recipes for bread

Reviewed in the United States on November 19, 2009

Vine Customer Review of Free Product( What's this? )

This author is quite simply passionate about bread! He is very openly on a mission to open the eyes of the public to the empty calories and harmful chemicals that have been masquerading as bread for decades now.

The first quarter of the book may turn some readers off since it is quite 'dry', but it is probably the most important part of the book!The author details the modern process of commercial breadmaking with all it's faults and dangers. Then he moves one to reiterate that making bread is not the mystery so many of us think it to be. The layout, while dull to look at, is chock full of excellent information on tools, methods, bread making steps and descriptions of ingredients. The explanations are clear and in a simple language that makes the book accessible to most readers.

The 50 bread making recipes in this book are scattered in chapters titled :
First bread and rolls
Simple Sourdough
Bread-a meal in itself
Of crust and crumb
Sweet breads and celebrations
Easy as pie
(and Miraculously!) Gluten Free baking!!

(on a personal note the last chapter will be a lifesaver for me since, two weeks after getting this book, I discoverd that my son is allergic to Gluten!)

I have tried out a few of the recipes in the 'first breads' chapter (Basic bread, Milk Bread) and one from the Sweet breads chapter. All turned out great although, having baked bread before, I was skeptical of the consistency of some of the doughs. What was great about the book is that the author forsees the questions that will pop up in the novice or experienced baker's mind (shouldn't I add some flour now? This is way too sticky!) and addresses them promptly in the recipe.

I especially enjoyed the section on the rubbishy instructions that some of the bread baking cookbooks include that make the whole process so complicated. On the other hand, the author is a strong believer in weighing your ingredients so, if you don't have a kitchen scale, you may want one after reading this book.

I can't help feeling that a slight change of format might have made this book appear a less intimidating to readers new to the idea of home made bread. The layout of the pages looks like a cookbook from the 50's or 60's and the color pictures are clustered in color plate sections instead of being scattered throughout the book and placed next to the relevant recipes. However, if you look beyond just the appearance of the text, this book is well worth it.

The best thing about this book is that it is an intelligent discussion of the 'how' of breadmaking. The author credits the reader with the intelligence to understand the steps without simply telling us what to and makes the entire process of breadmaking accessible and enjoyable to everyone.

18 people found this helpful

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Bruno Moreira

Muito bom

Reviewed in Spain on March 7, 2021

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Perfeito para quem gosta de pão

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HY

brood bakken

Reviewed in Germany on January 9, 2019

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eye opener for the beginner.

Cliente Kindle

Great History and Nutrition knowledge

Reviewed in Brazil on March 26, 2017

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Bread history and nutrition articles are far from been worldwide spread. This book takes a great place in this area, perhaps, I think, it's a good starting point (more like an abstract) for anyone who search a little more than just recipes histories and methods. It navigates between good history, good nutrition links and a broader explanation of "why and do's". Excelent!

Shelah Brook

Brilliant

Reviewed in Canada on May 8, 2015

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Interesting read!... Well supported with fabulous tecniques and recipes. Must have!

2 people found this helpful

A Horse Lover

follow the instructions and you can't fail

Reviewed in the United Kingdom on May 5, 2011

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I made some attempts at making bread some years ago. The loaves would have made admirable house bricks, or with appropriate decoration, fake gold bullion bars. I gave up. Bread machines then became available and I started making loaves again. This time with more sucess but I find the loaves a little "cakey". I ultimately moved to France and for the last 5 years I have been enjoying (mostly) the offerings of the french bakers. But don't be fooled, it's not always everything it's cracked up to be. With the recession biting, I decided to dust off the bread machine and start baking my own "cakey" loaves again. Not the best but I know what goes into them.

I then stumbled across an old Garden Organic mag and found this book reviewed. I decided to give it a shot although I did wonder if it would be hot air, since even here in france the local artisan made wholemeal organic loaf is dry and bricklike, so how could I possibly do better?

Well I can confidently say, having read this book, I have easily surpassed the offerings of my local bakery! It takes relatively little time. Make the dough the night before in the Kenwood Chef with the dough hook, takes maybe 10 minutes, shape it the following morning and bake. Much easier than getting the car out etc and saves me a bit of cash. Over the couple of weeks I have owned this book I would say it has easily paid for itself (I can make a 1kg loaf - organic wholemeal - for less than £1).

So far I have made only the basic loaf, wanting to perfect that but it would be quite easy to manage on just that. Although there is a whole range of exotic breads you might like to try (and I probably will eventually). Incidentally I find that the loaves cook really well on a gas barbeque sat on a metal tray dusted with flour.

This book could as easily have been called Bread Demystified. It seems bread making is not that difficult, you just need to know how. This book contains that information. The key is temperature. The temperature of the flour and the temperature of the water you add to it. You will find the formula (very simple one at that) included, and that was the key for me to graduate from cooking bricks to loaves that my family can't get enough of. I should also add that when the oven opens, I no longer wonder what the loaf will be like. I KNOW what the result will be. The luck factor has been removed from the process!

Do the loaves keep? Yes very much so. I haven't tried to keep them for more than 48 hours, they get eaten too quickly. But they will certainly keep from one day to the next (I store mine in a crock). I am sure you could easily make a large batch and freeze the dough (I haven't tried that). In addition, I also find that we eat less than the shop bought bread, which is down to the fact that we get more nourishment from them. A couple of slices is really plenty, whereas shopbought, we tend to not to be able to satisfy ourselves with it.

There is a section devoted to the evils of the bread you buy in the supermarket. You don't have to read that. You can just as easily skip to the nuts and bolts of bread making, but it is interesting to read if you really care about what you put into your body.

If you want to make your own edible bread (esp wholemeal) then this is the book for you. Follow the instructions, and you really can't go wrong. I am getting perfect loaves every time, so can you.

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