Customer Reviews


4 Reviews
5 star:
 (2)
4 star:
 (1)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
Share your thoughts with other customers
Create your own review
 
 

The most helpful favourable review
The most helpful critical review


3 of 3 people found the following review helpful
5.0 out of 5 stars Do you really need this Book?
If you serious about bread and about producing quality and consistent products for your customers then the answer would be YES. This book is absolutely essential to any serious Baker.
Published 21 months ago by Jrf Botha

versus
1 of 3 people found the following review helpful
3.0 out of 5 stars Professional book
Lots of explanations about different techniques and ingredients, but not so easy to follow as an amateur due to complicated what it gives quantities of ingredients for each recepie
Published 16 months ago by Monika


Most Helpful First | Newest First

3 of 3 people found the following review helpful
5.0 out of 5 stars Do you really need this Book?, 26 Nov 2012
By 
Jrf Botha "JRF" (Cape Town, South Africa) - See all my reviews
(REAL NAME)   
Verified Purchase(What is this?)
This review is from: The Fundamental Techniques of Classic Bread Baking (Hardcover)
If you serious about bread and about producing quality and consistent products for your customers then the answer would be YES. This book is absolutely essential to any serious Baker.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


1 of 2 people found the following review helpful
5.0 out of 5 stars For every baker, at home and professional., 5 Nov 2012
Verified Purchase(What is this?)
This review is from: The Fundamental Techniques of Classic Bread Baking (Hardcover)
A lot of people who bought this book have been frightened by the technical language, but there is a lot to learn and maybe more important for someone that's just started baking so you won't make to many mistakes or at least have a clue to understand what went wrong. You should know that it's a lot of sourdough recipes , but some of them can be made the day before, instead of the ten days project, and especially the biga worked out really great. The recipe for focaccia was so good and easy to make, but you should put olives, sun-dried tomatoes and herbs in the dough instead of on top and use so much that you can't take a bite without getting all the flavours. I recommend this to everyone that bakes bread.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


1 of 3 people found the following review helpful
3.0 out of 5 stars Professional book, 17 April 2013
Verified Purchase(What is this?)
This review is from: The Fundamental Techniques of Classic Bread Baking (Hardcover)
Lots of explanations about different techniques and ingredients, but not so easy to follow as an amateur due to complicated what it gives quantities of ingredients for each recepie
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


0 of 7 people found the following review helpful
4.0 out of 5 stars round edges, 1 Feb 2013
This review is from: The Fundamental Techniques of Classic Bread Baking (Hardcover)
Could be 5 stars if not rounded edges. Have been using it for 2 years. No other cons than those rounded edges
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


Most Helpful First | Newest First

This product

The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking by Matthew Septimus (Hardcover - 1 Dec 2011)
25.99
In stock
Add to basket Add to wishlist
Only search this product's reviews