The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


  • Pin It

Book reviews, book recommendations, questions about books, etc.

Postal Grunt's picture

In Search of the Perfect Loaf

September 17, 2014 - 9:49pm -- Postal Grunt

I ran across this newly released book at a local Barnes & Noble bookstore on Saturday. I just skimmed through it so I can't offer any opinion. Has anyone actually sat down to read a copy yet?

BakerNewbie's picture

Book of bread recipes in baker's percentage?

August 6, 2014 - 12:41am -- BakerNewbie

I'm looking for recommendations on a good book that lists recipes in baker's percentages. I would like the book to also explain what are the effects to the bread if the ratios of the ingredients are changed. I was looking at the book Ratio, but was persuaded against it because of this review (

Marimorimo's picture

Books in English with weight (metric) measurements?

July 9, 2014 - 10:06am -- Marimorimo

Can anyone list the books that they know? It can be any kind of baking book (breads, cakes, pastries) as long as it's in English and contains weight measurements.  Preferably in metric. Or at the very least, in ounces.

I went on a baking book shopping spree about 5 years ago and 90% of my English books contained volume measurements. Not too tough at first, but the constant fiddling with measurements (as I liked making my own adjustments) frustrated me.

O'donnell's picture

Tartine no 3 - Which flour is "Medium-strong wheat flour"?

July 2, 2014 - 5:22am -- O'donnell

Hi everybody. A long time reader, first time to write.

I was wondering which flour Robertson means when he writes "Medium-strong wheat flour".

Let's have a look at the second receipe in the book, WHEAT-RYE 10%. The receipe calls for:


400 g High-extraction wheat flour

400 g Medium-strong wheat flour

100 g Whole-grain dark rye flour

100 g Whole grain wheat flour


Now, about the High-extraction flour, Robertson says it can be bought or be made by mixing 50/50 all-purpose and whole-wheat flours.


Subscribe to RSS - Books