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Despite her protestations to the contrary, the author is a snob with too much time on her hands.
I wouldnt recommend this for anyone who dosnt already know how to bake bread, but anyone who wants to learn to make better bread should definitely get this book.
I have yet to encounter a book that provides so much information on the making of bread and using of natural yeast starters.
I am disappointed that I have to make my own sourdough starter to use any of the recipes. A fast alternative should have been offered for those of us who are not purists. Read morePublished 3 months ago by Tali
Extremely complex . . . The Rube Goldberg approach to creating a starter and baking bread.
I like a challenge, but this borders on insanity.
Nancy offers a great discussion/instructions on the use of starters in bread baking. I doubt many home bakers will follow her instructions, including spending 2 weeks readying a... Read morePublished 6 months ago by my muses
its a good book but i was not aware that the entire book revolved around natural leavening. wish i had knownPublished 6 months ago by Ron M. Pontecore
I love the detail and explanations; the equipment lists are great as well. I recommend this book. SOme of the detail will test your commitment to baking.Published 8 months ago by Sebasticook
I applied Nancy's brioche recipe and I burned the bread just because the 450 F baking temperature was too high. I used an oven thermometer as a guide. I checked some other recipes. Read morePublished 11 months ago by Kiran Shimikeri
This cookbook was terrific.
The breads that I tried turned out great.
A must be on your shelf. Eat up!!