Classic Sourdoughs: A Home-baker's Handbook Paperback – 18 Sep 2001
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Top Customer Reviews
Although the author has impressive qualifications and experience with sourdough cultures he is very casual about some procedures which demand care. Also some of his suggestions are ill-advised - exposing a developing culture to the open air is an invitation to all the bugs, good and bad, passing your door. Alright, sometimes it works but often you will finish up with a stinking brew which would put you off sourdough for good.
For anyone but an American the use of cups and spoons for measurement is irritating - I spend more time converting to grams than baking. Most American books on bread recommend the metric system for its precision.
In spite of the impressive collection of bread formulae I don't find this book helpful and regret that I bought it.