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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
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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.
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