Bread: From Sourdough to Rye Review

Average Reviews:

(More customer reviews)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.

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Product Description:
"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more. Northern and Eastern Europe's contributions include German Beer Bread and the Grant Loaf, made with no kneading. South Asia's countless regional breads range from Chapatti to lentil flour breads. Linda Collister also gives information on flours and yeasts, making dough with an electric mixer, and how to make basic loaf.-A delicious journey around the great breads of the world-- required reading for all home bakers, whatever their level of experience.-From Linda Collister, author of landmark books on bread and baking.-Includes a directory of specialist flour millers andsuppliers, together with stores selling bakeware and utensils for the serious baker.

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