Top positive review
16 people found this helpful
For those who don't like following recipes
on 10 February 2012
I have one criticism: at the end of the book, the author claims the bread can last up to 3 weeks; we have never managed more than 2 days!
I like cooking, but I do not like following "exact" (or any) recipes - and so I had never made bread before. But as the bread from shops around here is so poor, and gives most of the family eczema, I decided to go for it, following this book which I'd actually bought some time ago.
I like it. Others have criticized it because it is short, or because it only gives one variation. Perhaps, but that's all I need, as long as it's good. And it is - my children devoured even the couple of unleavened efforts at the beginning!
I did find that my starter didn't work out, before I used organic bought starter a couple of times - but now I just use the starter from the last loaves (without any added starter-yeast).
I have developed a variation on the cooking - to please my tastes. I cover the baking-tin or put the dough in a Pyrex dish with cover - which I remove 10 minutes from the end. I find, by keeping the humidity in, that the crust particularly is less thick and less dry, that way - and the loaf looks "shinier" (It is important to take off the cover at the end, or else the crust becomes soggy).
I'm still playing with different varieties of flour, will probably try a little Rye. Overall, the book is yes, short, yes, simple - and yes, we get excellent bread out of it!