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Customer reviews

5.0 out of 5 stars
4
5.0 out of 5 stars

on 27 March 2014
This book introduces you to a way of making bread using different flours made from low gluten grains. Although I can eat normal bread, I find it bloats me so making bread using these ancient grains and slow proving methods means I have no side effects. Would definitelynrecommend
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on 26 February 2015
A fabulous book that tells you all you need to know to make good breads. The text is clear and the explanations of each technique aid understanding of how to produce a good dough. The recipes are interesting and tasty. Penny and Dragan are wonderful, supportive teachers so do try one of their courses at The Artisan Bakery School. The professional but informal atmosphere makes learning easy. Their passion for good bread is reflected in this book.
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on 21 September 2014
Easy instructions using a variety of flours (some of which I had never heard of). A stand alone reference book or reminder for those of us who were lucky enough to bake with this duo! My favourite is white spelt.
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on 22 September 2014
Beatifully laid out book, enough detail to explain well the art of baking, without over complicating things.
Highly recommended
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