Bread: From Sourdough to Rye

THIS IS SMALL AND FANTASTIC BOOK FOR THE JUNIOR BREAD MAKER AND THE SENIOR MAKER.SIMPLE AND EFFECTIVE I REALLY ENJOY IT.MAC

As a keen experienced amateur chef I have occasionally over the years tried turning my hand to bread baking, but with discouragingly poor results. However about 3 months ago I began scouring the internet for information; downloading various recipes plus notes on using the correct types of flour etc, and within about a month I was achieving good results and had at last acquired the basic feel for bread baking.A few weeks ago I took a look at a friend's copy of Linda Collister's "Bread", and immediately ordered my own copy. Since receiving my book I have baked French bread based on the Baguettes recipe; Corn, jalapeño & cheese bread; Potato Bread, and Welsh cheese & leek bread.... The results have been spectacularly good, and this coming weekend I shall be baking Zucchini & carrot bread.I believe my copy must be of a later edition to that of the previous reviewer as there do not appear to be any editorial errors etc. It is a superb book and I can strongly recommend it to anyone with an interest in bread baking.

This is a 'bread heaven' book for me, seriously! As well as information on various types of flours and the different ways to make breads rise, the recipes are not confined to one country or trend and are offered from many cultures around the world (see contents for more details).Contents include the following sections and I've also listed some, but not all of the recipes:♦ A Simple Pleasure...♦ Flour First...♦ A Little Bit of Leaven♦ Using Electric Mixers♦ Making a Sourdough Starter♦ Basic Breadmaking♦ The Americas - boston brown bread; new york bagels; new york rye; maple pecan loaf; breakfast doughnuts; fresh corn jalapeno and cheese bread; two pepper cornbread; tortillas...♦ France, Italy and Spain - pain de campagne; baguettes; olive and thyme bread; anchovy and olive oil bread; ciabatta rolls; pizza and pizzette; stuffed focaccia; pignola; pan de nueces...♦ Northern and Eastern Europe - caerphilly and leek bread; old-fashioned cottage loaf; floury baps; extra spicy hot cross buns; miniature cheese buns; the grant loaf; german beer bread; german rye bread; polish poppy seed roll; swedish saffron bread; vetebrod...♦ Africa and the Middle East - kahk, lahmacun; coriander and olive pita breads; peynirli pide; mousnas; turkestan loaf...♦ South Asia - pooris; dosa; masala dosa; naan; roti;♦ Australia and New Zealand - zucchini and carrot bread; sprouted wheaten bread; potato bread rolls; red hot cheese roll-ups; macadamia and lexia raisin bread; pumpkin rollsThe attention to detail is excellent, especially if you're making something for the first time e.g. there is a recipe for Basic Bread which is a 13-stage process and each stage has an accompanying photograph of exactly that stage. This happens again with the Poppy Seed Challah, a 15-stage process, and this includes how to braid four strands of dough.I can't praise this book highly enough. I did purchase it second-hand on Amazon but even at full price it's worth every penny.

Lots more to read about bread and baking so a good one to add to your library.

Great book with a variety of breads from all around the Word. All explained with enough pictures.Strongly recommended.

if you love breadmaking you'll love this

Very pleased