There’s something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables.
Bite into this book for
• the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths;
• thorough guidance on techniques – from kneading and shaping to proofing and baking;
• step-by-step recipes for making a variety of breads and accompaniments;
• fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country.
This book is a delightful introduction to the art of making bread.
Saee Koranne-Khandekar writes. She is the author of two books, has been featured in an anthology of short stories for children, and her work has appeared in several magazines, literary journals, and online publications.
Saee also publishes Diwali Pangat, an online, bilingual Diwali Ank (Diwali special magazine) dedicated to Maharashtrian cuisines and runs Scrollific Content Studio, a content and consultancy firm dedicated to the Food and Hospitality industry.
Saee lives in Mumbai with her husband, three children, and her beloved plants.