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Recipes for pandoro, Bialys, taralli, and all sorts of sourdough.If youre trouble shooting im sure you will return to this book again and again. A text book really for the artisanal baker, brilliant attention to detail, with info for competitive baking and snapshots on american institutions for the loaf.
This was the one I kept going back to because it consistently turned out great bread. If there was, there would be no need for any other bread cookbook. I got every artisan bread book my library had and compared them. Every recipe I have tried so far has been fantastic.just made the ciabatta for dinner last night and it was great. Well worth the cost since it's about 1/2 what some of the others cost and really has pretty much every recipe you need to build up a nice selection of great breads( except the rye) Planning on doing some of the levan breads as soon as the starter is ready.My only complaints are: the type in ingredients list is a little small especially for the fractions and my old eyes.so I need to keep a magnifying glass handy. The Acme baguettes are better than any I have ever bought at any store or bakery( limited choices in my area I admit),the USA team sweet dough is excellent, zwiebeck is great as "sandwich" bread, bailys are yummy. and I do wish there was a nice light rye.
Interesting profiles of bakers and bake shoppes. Beginner,intermediate, and advanced skills recipes were included in this collection. Beautifully crafted book on artisan bread baking. Lots of great recipes to try this cold winter.
I tried many online recipes and then decided to purchase this book. I haven't found a bakery in my area with bread as good as this book taught me to bake.Maggie Glezer's book, Artisan Baking, is very user friendly.
I also purchased Jeffrey Hamelman's "Bread: A Baker's Book of Bread." His book is definitely more designed for the professional baker. It gives you all the details you need when and where you need them.
When you grow up close enough to San Francisco to have fantastic sourdough bread so easily, it is hard to believe you can't get this yummy treat anywhere you go. Now I can have delicious Artisan breads for a lot less than going to the bakery.
There is too much of some information and not enough of other information for my needs.I've tried recipes out of both books and have found that the recipes in Maggie's book have been easier to develop and turned out more tasty. I made it a goal to be able to make sourdough bread no matter where I was in the world.
This book was definitely worth the investment.
Her descriptions of those who have taken artisan baking out of their kitchens and into small- and large-scale bakeries gives a fascinating insight into one of those culinary areas, like brewing and cheese-making, where Americans are catching up to and even surpassing the best European artisans. I found the book especially strong on technique, making it suitable for those just embarking on artisanal baking as well as experienced bakers. For me the improvement in my ciabatta alone was worth the purchase price. I'll add my voice to the many positive reviews of this book. Glezer's writing is clear very well organized.
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