13 of 17 people found the following review helpful
Not just a formula, this is food,
This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Hardcover)
While I have to accept that the recipes are good and work, I do not accept that you can reduce hundreds of different breads into a few 'type' recipes. One of the joys of baking at home, once you get past the basic level, is surely that a little bit of this, and a small amount of that, can make a huge (positive) difference to a bread. For those looking to really get a feel of dough and the nuances of it I recommend Joe Ortiz, for the experienced, or Linda Collister for the the not so confident. Both offer a wealth of bread recipes that while superficially similar show what a wonder bread really is.
If you want to reduce your bread baking to getting a few done well then this is the right book for you, but if you are an experimenter, and are looking for more, then this isn't.