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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.
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 b
It's never a good idea to be overly-reliant on technology while traveling! Look-up words quickly and easily with this Korean travel dictionary. Tuttle's Mini Ko
It's never a good idea to be overly-relient on technology while traveling! Look up words quickly and easily with this great travel-sized Korean dictionary. Inte
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Surveying a wide range of languages and approaches, this Handbook is an essential resource for all those interested in language standards and standard languages
