I want to state my point asap: these breads take to long to make, up to 2 days, and some even longer. My grandmother could have made a dozen breads in that amount of time.
I understand perfectly well that these recepies are proffesional baker's "formulas", but it's not meant for the ordinary home baker (unless you're rich with a very big and proffesional kitchen). I was tricked into buying this book because i trust the reviews from other people to tell me what's inside a book and common complaints, yet no one mentioned these things. My oven is tiny, i have limited counter space , and i'll die of hunger before i get one lousy crumb.
I've had this book for a year now and frankly i've run out of "waiting" patience, not to mention the fear that runs down my spine every time i use the 'hearth baking' technique. Also if you don't have a 'special' place in your kitchen to place the book you just might have to do what i did in order to keep it nice and clean. Either memorize the formulas or scan, print, and pin them to the fridge with a magnet.
Now, about the good things about this book.
YES. The recepies are clear and easy to understand. (Warning: the pictures can make you drool.)
YES. The breads do come out tasty.
YES. You can learn many things about ingredients, tools, techniques. I wouldn't be surprised if this book is being used in schools and if not should be.
But once again i do not believe this book to be for home bakers (not the average ones at least).
If you decide to get this book consider these things first:
Do you have: Counter space? A wide, trusty (gas) oven? And patience? Free weekends? Or at the very least an interest in the science of bread.
Now that you know the positive AND the negative of this book. . .Unlike some reviews, all of you people before me \_/
I have one last request i whish all people would take in consideration. Please state the positive and the negative of a book in your review. There are people like me who trust you and believe what you say. Thank you.