My Life in Baking: Fifty Years On
(eBook)

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Published
Flanko Press, 2016.
Status
Available Online

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Format
eBook
Language
English
ISBN
9780993540516

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Citations

APA Citation, 7th Edition (style guide)

Clive Mellum., & Clive Mellum|AUTHOR. (2016). My Life in Baking: Fifty Years On . Flanko Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Clive Mellum and Clive Mellum|AUTHOR. 2016. My Life in Baking: Fifty Years On. Flanko Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Clive Mellum and Clive Mellum|AUTHOR. My Life in Baking: Fifty Years On Flanko Press, 2016.

MLA Citation, 9th Edition (style guide)

Clive Mellum, and Clive Mellum|AUTHOR. My Life in Baking: Fifty Years On Flanko Press, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work ID258c2446-8a25-5817-96a5-9989769ff3e3-eng
Full titlemy life in baking fifty years on
Authormellum clive
Grouping Categorybook
Last Update2022-10-18 21:40:45PM
Last Indexed2024-03-29 00:02:38AM

Book Cover Information

Image Sourcehoopla
First LoadedMar 10, 2023
Last UsedJul 5, 2023

Hoopla Extract Information

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    [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 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.
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