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Anyone Familiar with These

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    Anyone Familiar with These

    I follow Food and Wine on FB. This came through. Any thoughts or opinions on these books. One seems more like a text book in the description. Not going to make a decision based what is the article.


    #2
    Nope, took a look-see, I'm good.

    Comment


      #3
      Hmmm, can’t say that I’m familiar with any of those. :-/

      Comment


        #4
        Hey RichieB I know of Jim Lahey and Chad Robertson. What’s your end game? Are you a beginner or looking to refine skills?
        as you can see by the title, lahey is the "no-knead" guy. I’ve tried a few recipes and they do turn out. Robertson is lots more advanced, imho. I have not seen the others, but if a book has a James beard award, I will definitely not discount it. Clear as mud, huh?

        if you are a beginner, try lahey. If you are more advanced do Robertson.

        currently, I am having a lot of fun with Make Ahead Bread by Donna Currie. She writes for SE sometimes. I also hang on every word that Peter Reinhart writes. The Bread Bakers Apprentice - advanced baker says me. And I have made every dough in American Pie at least three times. Granted it’s pizza, but it’s still working dough.

        Comment


          #5
          Lahey is good if you are just beginning. If you want to make better bread and sourdough especially, Tartine explains technique
          really well and has good recipes. I have made two breads from Living Bread and that is about all I would do out of that book,
          too many hard to find ingredients.

          My favorite book is not in that list, Flour Water Salt Yeast by Forkish. I have made 90% of those breads and they all are fantastic
          and within reach even for a beginner.

          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            That book is on my wish list!

          #6
          Lahey and Tartine are both well known, very good books. I second Mark V on Flour Water Salt Yeast by Forkish. what are you looking for in a book? How experienced are you?

          Comment


            #7
            Thank you for the input. My baking started about March this year. What a coincidence. I'll call myself a moderate novice. I'm not a nerd so the science for baking is not a priority. I want relatively easy bakes. I enjoy the process. 80% of my bakes are King Arthur recipes. I'm fortunate to be about 2 hours from their VT. location. Can't wait to get back there. Looking to expand a bit on process, method and recipes. I'm doing at least two to three bakes a week. Giving away to neighbors and local family. So thought a book might help me expand. I'm on Kindle and Nook so digital books are OK.

            Happy New Year!
            ​​​​

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              #8
              I looked at Living Bread. It's good but it's no Flour Water Salt Yeast which is by far my favorite.

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