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Crumbs!: Bread Stories and Recipes for the Indian Kitchen cookbook by Saee Koranne- Khandekar

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Books : Cooking : English
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From sheermal to ciabatta, bhakri to baguette - welcome to the magical world of bread-making!

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.




As someone who loves reading, enjoys good food and has a thing for
baking her own bread a bread book is something I definitely look forward to. So when Hachette called saying Saee wanted
me to have a copy of her book, I couldn’t wait to see how her book was. I wasn’t disappointed when it
arrived. Saee’s book Crumbs! Bread Stories and Recipes for the Indian Kitchen is just the thing for anyone in
India who would love to start baking their own bread with ingredients that are locally available. If you have lived in
India and had to rely on books with recipes written for Americans and Europeans you would know how difficult it is to
find even the most basic ingredients in them, here in India.

Her book starts with a basic introduction to
bread and its history and then Saee addresses all the basics of making bread from discussing the types of yeast, flours
and tools used for making bread, what exactly proofing is, the whole bread making process, and also includes a
troubleshooting guide. Then come the recipes categorized as Basic Breads, International Favourites, Artisan Breads,
Classic Indian Breads, Unleavened Indian Breads, ending with sections on how to use leftover bread, and recipes for
bread spreads like jam, chutneys and butters.

 

 

If you’re starting out
experimenting with bread, this is a good book to have as it runs you through a lot of the basic breads and some advanced
breads as well. One of the issues I have with this cookbook is not restricted to this book in particular but a lot of
cookbooks published in India. I don’t understand the need to put all the colour food photographs lumped together
in the middle of the book! It might turn out cheaper to publish but it really makes no sense to the book user.

The other issue I had was with the yeast conversions in the recipes throughout the book. Saee’s recipes all ask
for a given amount fresh or dried yeast. Now, the leavening power of yeast differs depending on whether you use fresh
yeast, active dried yeast or instant yeast. To my mind, and the general rule of the thumb in bread baking in any given
bread recipe that asks for yeast, let’s say you need 10gm of fresh yeast, then you may use 5gm of active dried
yeast or about 4gm of instant yeast. If your recipe requires very small quantities of yeast then you can use equivalent
amounts of dried active yeast or instant yeast.   Show Demonoid some love with
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