3 of 3 people found the following review helpful
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This review is from: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
I started with Peter Reinhart, The Breadbakers Apprentice and that was great too, But this book really took my bread to another level. If I could post a photo of my first bread with his book I would. Beautiful crust with light airy crumb and big holes! Cant wait to try out the other recipes.
This book is written for the home baker in mind, so my only gripe is his volumes... 1 kg of flour? However you can halve them as I did. Just be nice if his recipes were already halved (because who bakes 2 loaves of bread for home anyway) and you could double up if you needed to.