This is probably the current go-to book for anyone who wants to learn the basics of artisan bread and especially of naturally-leavened breads. It is also highly readable. Read morePublished 5 months ago by Curmudgeon in the Kitchen
Not quite what I expected as I like to use my mill to make my own flour and this book does not really cover that aspect.Published 10 months ago by Amazon Customer
Great book. The instructions are easy to follow and the described methods work beautifully. It's the only bread baking book I will ever need. Read morePublished 12 months ago by Miriam Hafner
Great book but sometimes repetitive = why I have given it 4 instead of 5 stars.
I go back often and read it as a reference for the formulas and the techniques.
Roughly half the book covers the "why" of baking your own bread; it's a long diatribe about the evils of commercial bread baking compared with the wonders of artisanal bread. Read morePublished on April 22, 2013 by Amazon Customer
I own many of the best available bread books in print today and I do not consider this one of the strongest in the field. Read morePublished on April 1, 2013 by Carlton L. Adam
I want to start baking bread but work full time so a bread baking book that has slow rise instructions seemed like the perfect thing. Read morePublished on January 2, 2011 by Sandy Kay
Andrew Whitley's book is a tour de force. It manages to be both a useable cookbook and an informative study of bread today, and how it matters. Read morePublished on December 29, 2010 by Praxeas