9789814516273

Jayeon Bread: A Step-by-step Guide to Making No-knead Bread with Natural Starters

by
  • ISBN13:

    9789814516273

  • ISBN10:

    9814516279

  • Format: Paperback
  • Copyright: 2014-05-07
  • Publisher: Natl Book Network
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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

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.

Author Biography

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. He won many national science awards for his research on naturally fermented bread.

Sangjin Ko is credited as the person who first introduced natural baking to South Korea and Indonesia through his publications, and he continues to contribute articles on naturally fermented foods and bread recipes to celebrated magazines in South Korea, Malaysia and Indonesia, including Monthly Bakery Korea, Essen, Saji and Bakery Indonesia. Sangjin Ko teaches natural bread baking in South Korea, Malaysia and Indonesia, and he is the author of seven baking books published in Korean and Bahasa Indonesia.

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