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Yes Virginia, You can make excellent bread!

5out of 5

by Peter1234 on April 8, 2010

I have been a bread baker for many years. I have done the natural starter thing and know how good real bread can be. I've done all the temperature things and timed the mixer, the works. So when someone says they can produce good bread by mixing the ingredients together and then, without kneading, put it into the refrigerator for up to two weeks and get good bread I had to try it. IT WORKS!! Great flavor, great rise, great looking bread are the results of the method described in the book. One caution: The base formula calls for about 54 ounces of ingredients to make four one pound loaves of bread. That is physically impossible. I made a one pound boule that lasted 3 or 4 days. I then made two baguettes with the rest. Because the baguettes had more time in the refrigerator, the flavors were much better even though the first was delicious. This bread, like most made with a starter lasted a week or more without molding. It does stale after the first day but this effect can be reversed by heating or toasting. If you are looking for a way to get great natural bread with no additives and not too much work, this is the book for you.
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