Top positive review
95 people found this helpful
Inspiring book for bakers
on 20 September 2006
This is really one for serious amateur bakers (in the literal sense of one who loves baking). The essence of the book is sourdough baking - making bread with a wild yeast leaven instead of commercial yeast. Baking this way takes time and a little dedication (though not nearly so difficult as some food-writers would have you believe), but it repays the effort.
As well as the recipes, the book contains accounts of bakers and baking traditions across Europe, as well as photos of actual bread (it looks like it was made by a human being)and real bakers instead of the usual cosmetically perfect food photography. For Dan Lepard making and eating bread is evidently a very personal and human thing. What I'm trying to say is the book has personality.
Above all, the recipes and procedures work, and Dan Lepard makes it simple, like all the best teachers. It transformed my baking.