Jayeon Bread

Jayeon Bread
By:Sangjin Ko
Published on 2014 by Marshall Cavendish International

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 flavour that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that provides an understanding of the science behind naturally fermented breads and baking tips for additional guidance, beginning bakers will find confidence in baking artisan breads in their home kitchens with these 50 fully illustrated step-by-step recipes, while experienced bakers will enjoy the innovative recipes using ingredients from South Korea, Japan and South East Asia. Create unique breads, including buns, muffins and cookies Bake using natural ingredients, without chemical additives Enjoy breads that are easy to digest, healthy and nutritious

This Book was ranked at 38 by Google Books for keyword collins illustrated guide to singapore.

Book ID of Jayeon Bread's Books is -rQtngEACAAJ, Book which was written bySangjin Kohave ETAG "k8Q4X7zMxHU"

Book which was published by Marshall Cavendish International since 2014 have ISBNs, ISBN 13 Code is 9789814516273 and ISBN 10 Code is 9814516279

Reading Mode in Text Status is false and Reading Mode in Image Status is false

Book which have "184 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by Raters and have average rate at ""

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is falseand in ePub is false

Book Preview