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|Introduction: The Baking Life|
|1||The Elements of Bread||3|
|2||Tools for Getting Started||17|
|3||A Lesson in Bread Making||29|
|4||Breads Made with White Starter||61|
|5||Breads Made with Whole-Wheat Starter||167|
|6||Breads Made with Rye Starter||185|
Posted August 11, 2012
I have been baking bread at home for a number of years and have read and used a number of baking books. This book has to be the most pretentious and boring books i have ever owned. The recipes are virtually impossible for the home baker. "During this time, it's crucial that you watch over your starter as a parent watches over a newborn. Don't miss a feeding! Other recipes may require starters to be fed only once a day, but think how you feel at the end of the day if you don't eat until dinner." I don't think my boss would be happy if i dragged my starter to work to make sure it got fed every 4 to 6 hours! There is no fermentation station at work. Try Peter Reinhart's "The Bread Baker's Apprentice" and for rye and bagels (true NY water bagels) try Ginsberg and Berg's "Inside the Jewish Bakery".
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Posted August 30, 2012
This is an extraordinary guide to the art of making artisan sourdough breads. The author provides a tremendous level of detail. This book has taught me to bake wonderful, crusty sourdough breads that delight family and friends. My breads are an order of magnitude better as a result of this book. Yes, following these recipes requires a lot of work and discipline, but that is what it takes to produce a superlative loaf. You can get a decent loaf of bread by following one of the many no-knead recipes you can find elsewhere, but they will not compare to the breads you can produce by following the recipes in this book.
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