The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

BBA & Crust and Crumb question

breadnut's picture

BBA & Crust and Crumb question

I recently ordered both BBA and Crust and Crumb. I haven't received them yet. I guess I should have asked this question before ordering them. Anyway, my question is whether these 2 books are similar. Does anyone have both of these books and if so, are they similar? I definitely want BBA but was wondering if crust and crumb is to close to BBA, and if so, I would assume it would be better to get a different book instead. Thank you


Breadwhiner's picture

I've read both books and they are similar. There's no harm in having both, but BBA is definitely the more polished of the two. There were a few recipes in C and C that I really liked, such as the multigrain and the levain.

If you're looking for an alternate companion to BBA I would suggested Bread Alone.




Floydm's picture

My impression has been that Peter went from an all yeast approach in the Brother Juniper days to discovering and falling in love with sourdough around the time he wrote C&C. By the time he wrote BBA he'd scaled back and developed a more balanced approach that included both wild yeast leavens and commercial yeast (typically using a preferment).

BBA is definitely the more accessible of the two. I have to admit though, over time C&C has grown on me more.