Customer Reviews

Bread: From Sourdough to Rye

5 star:		(2)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

As a keen experienced amateur chef I have occasionally over the years tried turning my hand to bread baking, but with discouragingly poor results. However about 3 months ago I began scouring the internet for information; downloading various recipes plus notes on using the correct types of flour etc, and within about a month I was achieving good results and had at last acquired the basic feel for bread baking.

A few weeks ago I took a look at a friend's copy of Linda Collister's "Bread", and immediately ordered my own copy. Since receiving my book I have baked French bread based on the Baguettes recipe; Corn, jalapeño & cheese bread; Potato Bread, and Welsh cheese & leek bread.... The results have been spectacularly good, and this coming weekend I shall be baking Zucchini & carrot bread.

I believe my copy must be of a later edition to that of the previous reviewer as there do not appear to be any editorial errors etc. It is a superb book and I can strongly recommend it to anyone with an interest in bread baking.

In the first recipe for a "basic loaf" in this cookbook there is either a misprint or a mistake in the list of ingredients. The author recommends using compressed yeast as opposed to active dry yeast. As compressed yeast is not always easy to find she provides an alternative if using active dry yeast. However, the author starts to give the directions for adding active dry yeast and then states "then add the butter". What butter? Other than greasing the pan nowhere is butter mentioned in the recipe or recipe list. This renders the recipe useless...I am returning the book. What a shame.

THIS IS SMALL AND FANTASTIC BOOK FOR THE JUNIOR BREAD MAKER AND THE SENIOR MAKER.
SIMPLE AND EFFECTIVE I REALLY ENJOY IT.
MAC