Top critical review
8 people found this helpful
on 16 April 2014
Reinhart developed this way of breadbaking: half of the flour you soak with water and little salt overnight. The other half you let ferment adding an amount of yeasted biga or sourdough starter. The next day these are combined with instantyeast (almost all the recipes) and all the other ingredients, for the short final rises. The 'epoxy' method he calls it. This way is because in the 2 different milieus, the flour develops in a different way, getting maximum flavour. He then adapts various recipes for this method, but you could have done this yourself. The book is repetitive: for every little variation in the bread he gives the whole recipe again, and the have an unnecessary detail to them: Bread baking is not to the gram. Well maybe the salt, according to your own taste. The rest is feeling, the structure, moistness, flours are different, tastes differ. OK unless of course you have a bakery and need to replicate the same thing daily, but you wouldn’t be buying this book. A book that I also ordered was Daniel Leader’s ‘Local Breads’ and I enjoyed that one much more.
Reinharts book is beautiful! and there is lots of good information in it. The style just somehow was corny to me and did not strike a chord.