Jayeon Bread A Step By Step Guide To Making No Knead Breadwith Natural Starters

Download or read book Jayeon Bread written by Sangjin Ko and published by Marshall Cavendish International (Asia). This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.