Self Sufficiency: BREADMAKING

by KATHRYN HAWKINS

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New softcover book, 128 pages, published 2012. Measures 21 x 15cm.

Making bread is one of the most fundamental and ancient acts of sell-sufficiency that we humans undertake. A few simple ingredients - flour, water and yeast - once given the correct conditions and care, work together to provide a food that most of us eat and enjoy every single day of our lives.

Breadmaking is something everyone can do, since you need only a basic level of culinary skill and the ability to follow a few simple rules.

Self-Sufficiency: Breadmaking starts with a brief history of bread through the ages and across cultures. Then chapters on essential ingredients and equipment are followed by a comprehensive, step-by-step guide to basic breadmaking techniques. A short troubleshooting section helps you sort out any problems you may face, while the final chapter includes a range of recipes for breads from around the globe: from basic white, wholemeal and gluten-free loaves, to French baguettes, sourdough and brioche, Italian ciabatta and panettone to German rye bread and stollen are also included along with Middle Eastern flatbreads, naan bread, doughnuts, cornbread and much more.

Chapters include:

• Introduction
• A brief history
• Essential ingredients
• Equipment
• Basic techniques
• Troubleshooting
• Recipes
• Useful addresses (mostly British, but websites are included)
• Index

Self-Sufficiency: Breadmaking is a UK publication. Homemade cleaning recipe measurements are in metric, imperial and cup & spoon.

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Self-Sufficiency: Breadmaking by Kathryn Hawkins