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.
|Publication date:||23rd April 2014|
|Publisher:||Marshall Cavendish International (Asia) Pte Ltd|
|Categories:||Cakes, baking, icing & sugarcraft, Preserving & freezing,|
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 ...More About Sangjin Ko