Top critical review
2 people found this helpful
It's OK but some of the 'science' is plain wrong
on 10 September 2017
Hamelman clearly knows his stuff as a baker and the book has some very good information and recipes. However some of the things he confidently asserts (e.g. that sourdough yeast can't reproduce without oxygen and therefore can't grow while dough is proving) are manifest nonsense. His style's a bit preachy... one doesn't mind being told of the nobility of doing things by hand rather then using an automatic dough-portioning machine, but after the 3rd or 4th repetition of this it begins to grate on one's nerves.