The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from the UK!

  • Pin It
jeni_rainbow's picture
jeni_rainbow

Hi from the UK!

Hi, I'm Jeni,

I have been an occasional bread baker for 30 years or more - Elizabeth David's wonderful 'English Bread and Yeast Cookery' was my first reference, and bible! I always loved making my own breads and had some success, but lacked the time then to explore further or to develop my skills beyond the basics. Now I have more time, and started working with sourdough about 6 months ago, with mixed success - I am really keen to expand my skills and develop as a baker. This site looks wonderful and everyone is so positive and enthusiastic, so I'm hoping my bakery learning curve is about to skyrocket!

I have one question - I have just ordered 'The Taste of Bread' in translation, but afterwards read a review stating that there are a number of errors, including in the formulas, which are not present in the French version. I looked into ordering the French version, but although it used to be relatively cheap, it is now way MORE expensive than the translation - nearly 300 Euros on Amazon.fr. Does anyone have the translated version, and have they had problems with errors?

Thanks, and nice to meet you all!

Yerffej's picture
Yerffej

The book is a noteworthy writing for the tremendous information it contains.  I read it much as you would read a text book and I have not actually baked any specific recipe from the book.  There is some information that does not apply to the home baker and much information that does.  This is not the book for the casual baker but more a study of bread science and technique.  For the home baker I would recommend Bread by Jeffrey Hamelman.

Jeff

jeni_rainbow's picture
jeni_rainbow

I will look out for the Hamelman book, though I am very interested to read Professor Calvel's book. I appreciate that it is a 'text book' as you say, and not an easy read, but I have some experience of scientific textbooks and think I would cope. I really appreciate your input.

Jeni 

Yerffej's picture
Yerffej

You are very welcome,

Jeff