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I have had three bread "epiphanies" in my baking life: Ed Wood's, Classic Sourdoughs; Emily Buehler's, Bread Science; and Tartine Bread. This is a whole new level of bread baking. Have had my own sourdough starter- it is well over 35 years old now. The bread is fabulous. Great crust and open crumb. Techniques shown in the book had eluded me in all my bread making. The recipe for his bread runs long, many pages. The list of ingredients is simple--it is the method that is different. 30 pages of instruction may sound daunting, but once you do it a few times, it just flows--I feel like I am living with my bread.
Wonderful book full of beautiful photos. There are so many interesting recipes in here that utilize sourdough starter. I have issues with gluten in general but have discovered I CAN tolerate sourdough, so this book is exciting because now I will not be limited to only sandwiches but can eat waffles, crackers, etc! The binding seems very sturdy, the cover has a smooth soft quality that seems as though it will hold up well. The picture prints are high quality - high definition and excellent color. We have yet to actually make a recipe, but immensely look forward to beginning baking.
Verified purchase: Yes | Condition: New
Really enjoy this book. It has beautiful, helpful photos and describes some of the knowledge and skills that takes professional bakers years to master. Not your average recipe book, it’s a joy to look through and use.
Verified purchase: Yes | Condition: New
If you want to learn how to bake a fabulous artisan bread, this is your book. Do start with a lower hydration (75%) and work up to the expert's level (90%) It takes time to get a "feel" for the dough....
Verified purchase: Yes | Condition: Pre-owned
This is a really good book: clear instructions. and helpful photographs. It was recommended by a friend who bakes beautiful bread bi-weekly. He has many bread books but " this is the one (he) always returns to."
Verified purchase: Yes | Condition: Pre-owned
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