This bread book goes against the norms of normal bread baking books. Standard flour will not cut it for the majority of recipes. I found myself utilizing the internet to provide the required types of grain, which sadly increased the cost of my at home experiments. Darn those boring normal grocery stores all around me.
Furthermore, I am no expert baker or even a novice bake at that. All this seemed to quite intimidating to me at first: creating yeast culture from scratch, sprouting wheat berries, and let’s not forget the long prep times to get everything ready. However, the book handles this well, and managed to keep me from feeling a little in over my head. It provides a list of useful toots, some history and most thankfully a tutorial of everything you will need to know to perform the recipes. This was enough to allow me to produce rather edible concoctions. With more time and experience, I will probably get better at it since this is an art form after all.
The numerous recipes are easy to follow, and most included additional variations as well. The explanations in the tutorial cover the thought process of the author, which I found really helpful as a newbie bread maker. This images of the recipes were quite lovely, however I had little luck achieving the same glamour; maybe with time. One strange aspect about this cook book is the fact it was rather enjoyable to read.
4 out of 5 stars
Review by P.S.
Received a free copy through Blogging for Books in exchange for an honest review.