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

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

---

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.