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Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own ReviewThis 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.
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