The one from the US amazon site, the title of the book states The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. While from the UK site, The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master. The total number of book pages are not the same. I want to order the book and don't know which one to get. I'm living in the Middle East right now and the libraries here don't have this book. Thanks in advance for any information.
That's a stumper! I know that there are posters here from both sides of the pond, but I don't know if any have seen both versions of the book to make a comparison. I have the U.S. version and enjoy it greatly.
Well, at least my scales weigh in ounces as well as metric so I shall probably order the book. I prefer ounces and pounds really - it is only for bread that I use metric!
I found some little ounce / pound weights in a cupboard of an elderly relative who died - they weigh very small amounts of ounces , but in eighths etc. It seems a trflfe odd to do a metric division of an imperial weighing system? (Or is Imperial only a British term??!)
> It seems a trflfe odd to do a metric division of an
> imperial weighing system? (Or is Imperial only a
> British term??!)
The whole issue of measurement systems is fascinating, and I for one think the Earth will be a poorer place when everyone finally uses SI exclusively (and not necessarily a better place, either).
Hyper-technically, the United States uses the metric system. Realistically technically, we use the ANSI system in which some, * but not all *, units are equal the their Imperial forebearers.
In practice, we use a mix of ANSI and metric units with the occasional Imperial unit thrown in for fun.
I too was a little surprised to find no Metric measurements in the BBA book. My scale will switch back and forth and I think I would drool if I had to figure out how to measure < 1 Oz of yeast for a small batch.
I think that in the book Artisan Breads by Maggie Glezer she describes the method of diluting the yeast in liquid and then using part of the yeasted liquid to get the small amounts needed in the long fermentation. Check it out, I have never done it but it looks pretty logical.
I have a pharmacy vial that I place 10 grams of flour in, to which I add 1 gram of yeast and mix well. When I need .1 grams, I simply measure one gram of the mix and blended in is the .1g. Works for me. If you wanted a .01g amount start with 100g of flour and ad 1 g of yeast and mix well. I store the vial in the freezer with my other yeasts.
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BBA vs. BBA
Newtobaking,
That's a stumper! I know that there are posters here from both sides of the pond, but I don't know if any have seen both versions of the book to make a comparison. I have the U.S. version and enjoy it greatly.
PMcCool
BBA
I've been thinking of getting this book too - does it have metric measures as well as cups???? Obviously a lot of people,on this site really rate it.
BBA weights
To get Americans to think in weights as against cups is a miracle
Do not ask for the impossible and ask for metric as well
The book uses ounces and worse 0.1 of an ounce instead of grams
I have never seen weights of a tenth of an ounce my scales atleast measure 5 grms with ease
No Metric?
I was just about to order the book. Is that really the case, no metric? In this day and age you would think that at least both would be available.
To do it right, do it yourself.
ounces
Well, at least my scales weigh in ounces as well as metric so I shall probably order the book. I prefer ounces and pounds really - it is only for bread that I use metric!
Measuring systems
> It seems a trflfe odd to do a metric division of an
> imperial weighing system? (Or is Imperial only a
> British term??!)
The whole issue of measurement systems is fascinating, and I for one think the Earth will be a poorer place when everyone finally uses SI exclusively (and not necessarily a better place, either).
Hyper-technically, the United States uses the metric system. Realistically technically, we use the ANSI system in which some, * but not all *, units are equal the their Imperial forebearers.
In practice, we use a mix of ANSI and metric units with the occasional Imperial unit thrown in for fun.
sPh
Only in Ounces
I too was a little surprised to find no Metric measurements in the BBA book. My scale will switch back and forth and I think I would drool if I had to figure out how to measure < 1 Oz of yeast for a small batch.
Measuring yeast in small amounts
I think that in the book Artisan Breads by Maggie Glezer she describes the method of diluting the yeast in liquid and then using part of the yeasted liquid to get the small amounts needed in the long fermentation. Check it out, I have never done it but it looks pretty logical.
Rena in Delaware
small amounts measured
I have a pharmacy vial that I place 10 grams of flour in, to which I add 1 gram of yeast and mix well. When I need .1 grams, I simply measure one gram of the mix and blended in is the .1g. Works for me. If you wanted a .01g amount start with 100g of flour and ad 1 g of yeast and mix well. I store the vial in the freezer with my other yeasts.