Book reviews, book recommendations, questions about books, etc.
Hello, I own and love Artisan Breads Every Day and Whole Grain Breads (Reinhart), I keep looking on Amazon at his popular Bread Bakers Apprentice. Im trying to talk myself into spending $40 on the 15 yr anniversary edition. Will most of the information and recipes be redundant or is this truly a must have?
thanks for your thoughts!
After year of dithering on whether to take the plunge or not, I ordered the Jeffrey Hamelman book Bread and just received it on the same day that I decided to make his Pain au Levain with mixed SD starters. Kismet or was it due to come around in rotation? I've made it before so this is not virgin territory for me.
Complete with a trailer: http://modernistbread.com/
Hubby just alerted me to an Article in Der Standard, an Austrian newspaper (online) that a book "Modernist Bread" will be coming out the beginning of 2017. Written by Nathan Myhrvold.
The Standard article is an interview titled "Vollkornbrot ist nicht besser für uns" or translated... "Whole grain bread is not better for us." The book is not cheap at around $600 and very geeky, with all the actual scientific updates and modern methods to remove the ignorance in the kitchen. A good article and entertaining as well.
Hello Fresh Loaf,
The latest issue of Cook's Illustrated contains a recipe for "almost no-knead sourdough bread", and a link to one for pain au levain (available until approx dec. 2016 at https://www.cooksillustrated.com/oct16), both of which contained a couple of oddities I thought I would ask about.
"Modern Breads/Wild Yeast" is the next book in Kalanty's "How To Bake Bread" series. I got mine on Amazon and I guess it was pretty new because there weren't any reviews as yet.
Like his first book, he has does set by step in making Pain au Levain. There are about 70 pages cover from how to make the Levain to baking and cooling the bread. This time there are color photos of each technique.
Anyone else exited about the upcoming book "The Rye Baker?"
I personally can't wait, release date is almost here, been waiting a over a year. I've never pre-ordered a book before, until now!
Has anyone seen / read / used "How to Make Sourdough" by Emmanuel Hadjiandreou? I looked through it at Chapters the other day and some of the recipes look very nice. I've ordered it but wondered if anyone else has comments about him and his methods.
Novice brick maker in search for decent literature on baking. I'm not looking for a recipe book, but rather something more instructional, such as how to identify if I need more or less hydration, how do I know when bulk fermentation and rising is at optimal, when is the bread baking done (or overdone, underbaked). Less technical, more practical.
Thanks in advance!