The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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fatdog's picture

My Wife is Very Very Good to Me

December 21, 2008 - 12:01pm -- fatdog
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My wife was very good to me on my birthday (Dec. 18).  She gave me a copy of The Taste of Bread.  What an amazing book.  I had borrowed a copy of it from the local library and had started reading it, sorta' rushing through the science to get to the baking.  Now I can take my time reading while I am out for the Christmas break (I teach high school drafting).  Right no there is a 70% hydration French dough in its primary fermentation.  I'll let y'all know how it turns out!

gaaarp's picture

TFL Amazon Storefront

November 23, 2008 - 4:23pm -- gaaarp
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Floyd, I just noticed the link to the TFL Amazon Storefront. I don't know if it was there before or if it's part of the upgrade.

Anyway, what I'm wondering is: does the site get a benefit if we make purchases that way? I'd like to know, because if it helps you, I will make all of my Amazon baking book purchases through the link. And I'm sure others here will want to do the same.

Phyl

PMcCool's picture

Finding bread books

November 19, 2007 - 10:58am -- PMcCool
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I know that Christmas is almost upon us, so I'm not advocating that you run out and buy anything that you may already have requested as a gift.  However, if you are shopping around for one or more specific titles, take advantage of any used book stores that may be in your area.  I was fortunate to be rummaging around in one this summer and found The Bread Bible by Rose Levy Berenbaum and The Bread Bible by Beth Hesperger, each in excellent condition.  I took them both home for a little under $20, total.  And no postage, either!

Rosalie's picture

Favorite Whole Grain Bread Books

September 24, 2007 - 1:07pm -- Rosalie
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My ideal bread book is one that doesn't even acknowledge the existence of refined flour.  The Laurel's Kitchen Bread Book fits that description (I think - there may be a place or two where AP or bread flour is mentioned).  All other whole grain books that I have found still seem to think that whole grains can't carry a bread.  Even Peter Reinhart's latest book has "transitional" loaves.  He's forgiven because those are in the minority.

gdubya's picture

baking Boot Camp Book

April 17, 2007 - 1:46pm -- gdubya

I got this book thinking I'd pick up some tricks and looked to what they were doing with scones.

The description they have uses butter (almost a pound) and 2 and something ounces of egg.

 But when you read the recipe it references in the book.... no eggs, no butter....

 I'm trying the scones as the recipe is printed in the store tomorrow.

We'll see what happens.

 Gdubya

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