The author provides a clear discussion of how to make excellent bread. He gave step-by-step instructions, he also explain the chemistry and mechanics of breadmaking. Most of the other baking books describe the starter making and keeping processes as an odd combination of science and sorcery. This author makes it easy to understand. The most valuable part is the discussion of starters. Making really good bread generally requires use of some form of prefermenation or starter. Beside, the section on shaping dough is photographed, clear and easy understand. The book is well written and very readable. The author does a great job of leading you through the steps of making great bread. If you want to experiment with artisan bread baking and various starters, I highly recommend this book.
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