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JAYEON: EASY NO-KNEAD BREAD RECIPES WITH NATURAL STARTERS

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JAYEON: EASY NO-KNEAD BREAD RECIPES WITH NATURAL STARTERS
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JAYEON: EASY NO-KNEAD BREAD RECIPES WITH NATURAL STARTERS

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คำที่เกี่ยวข้อง CAKES BAKING & SUGARCRAF

Synopsis: JAYEON: EASY NO-KNEAD BREAD RECIPES WITH NATURAL STARTERS

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.

Product Details

ISBN 9789814516273
Weight 0.72
Publisher MARSHALL CAVENDISH INTERNATIONAL (ASIA)
Book Size (cm.) 210x225x14
Dimension Width(กว้าง)(CM) 8.4252
Dimension Length(ยาว)(CM) 0.5118
Dimension High(สูง/หนา)(CM) 10.0000
Language English
Number of Pages 184

Highlight

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 view all

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KO, SANGJIN

about author

Author Sangjin Ko is the youngest person to receive a national baking certificate from South Korea. He was 10 years old and has been doing research on baking for 12 years. He was the first to introduce natural baking to South Korea and Indonesia. Author is well known in South Korea, Indonesia and Malaysia, and has appeared on media many times

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