Top positive review
4 people found this helpful
We've eaten home baked bread pretty much every day for 6+ weeks since buying this ...
on 21 August 2017
Different from other bread recipe books, James has a scientific background but explains in laymans terms the science behind the bread. Book starts off teaching the basics and as it goes on, becomes more advanced. The methods simplify bread-making with minimal kneading and show that special equipment is not needed. Nor is breadmaking an exact science and the author leaves scope for you to make some decisions and experiment with different methods, without compromising on results. We've eaten home baked bread pretty much every day for 6+ weeks since buying this book. As a relative novice, I was pleased that most of the recipes were a success. James guided me through my first sourdough starter, a 'living' ingredient that you feed every day with a little flour and water and can use instead of yeast. My first go with sourdough has been rewarding and the book shows how even advanced breakmaking is straightforward and takes very little time with a bit of good planning.