About this item
Highlights
- Clive Mellum has been a master baker for 50 years, and is responsible for having taught literally hundreds of bakers, professional as well as amateurs.
- Author(s): Clive Mellum
- 154 Pages
- Cooking + Food + Wine, Methods
Description
About the Book
Besides a great variety of recipes, the book offers background information on craft baking in Britain and abroad, and relates anecdotes from a lifetime of bread making.Book Synopsis
Clive Mellum has been a master baker for 50 years, and is responsible for having taught literally hundreds of bakers, professional as well as amateurs.
He started becoming really interested in doughs and fermentation at the age of about eleven. "And even if I carried on baking for another 50 years, I would still be learning every day. There is so much to learn, no one can ever say they know it all".
Despite his humility he is widely regarded by many of Britain's best bakeries as being one of the foremost influences in the "Real Bread" revolution that is sweeping across the country. Having been taught the art of fermentation through the 1960s only to experience its decline through a lack of understanding of its importance, Clive set out on a mission to work with the independent milling industry
to resurrect this forgotten art in family bakeries.
He now works as an independent bread consultant, imparting 50 years of knowledge to an eager and ever-increasing audience.
The author leads his readers through his Basic and Advanced workshops in baking. Besides a great variety of recipes, the book offers background information on craft baking in Britain and abroad, and relates anecdotes from a lifetime of bread making.
"The man's a walking encyclopaedia of bread."
David Jones, Manna from Devon, Kingswear
Review Quotes
"I just wanted to say a very big thank you to you and Shipton Mill for the fabulous bakery course we all attended yesterday. We all found it very informative and we thoroughly enjoyed it.... "Your passion and love for the product really came through and your bakery knowledge and skills are second to none. We all talked about bread on the way home in the car and it was really good for me to hear the younger members of the brigade having such an in-depth conversation about bread and bread products." Mark Fromont, Head Chef, Master of the Household's Department, Buckingham Palace
Within a few days of buying the book, and applying just some of the tips given by Clive Mellum, my baking is improving. I set aside a morning and held my own Basic Workshop. I have been baking for years...and still there is so much to learn, Clive Mellum has condensed 50 years of experience and has very generously passed this on in this book. After learning all the techniques, and reading about the importance of the processes...I shall be able to get the very best out of all my other bread baking books, and take my enjoyment of baking to the highest level.
Noelle, Amazon customer
I've been baking at home for the past 10 years, mostly naturally leaved breads but I dabble I yeasted breads too. However, I am never too old to learn something new, and this is what this book offers. It is full of those little hints and tips that a mother would traditionally hand over. However, my mum simply likes to eat my bread! It's nice to have a simply written book which deals with techniques rather than tell you 100 complicated ways to make a bap.
Tim_h, Amazon customer