Amazon.it:Recensioni clienti: Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]: 1

Recensito in Italia 🇮🇹 il 19 dicembre 2022

molto apprezzato da chi l'ha ricevuto in dono

Ariadne

Ideias inovadoras em panificação.

Recensito in Brasile 🇧🇷 il 1 agosto 2022

Com uma apresentação impecável, o conteúdo do livro é simples, claro e inovador, trazendo propostas diversas para a cozinha com fermentação natural. A leitura vale a pena tanto para o iniciante, quanto para o padeiro experiente que busca novos horizontes.

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Antonio

Great recipes and innovation but could use some more details

Recensito negli Stati Uniti 🇺🇸 il 10 gennaio 2022

Acquisto verificato

This book is innovative in it's use of high extraction flours, particularly those from Cairn spring Mills. The flavor you get from them is like none other and you also get some great nutritional benefits. This book adds on to the knowledge what was shared in their audiobook getting started with sourdough. Having visited Cairn springs mill I have some information that helps me further understand why the country bread recipe is processed the way it is. The average person that would purchase this book would not know this and so I just wished that it was included. This is the fact that their flours are not malted and thus has a high falling number. This means that amylase activity is lower than what's typical in other flours so it's a bit more difficult for the microbes to break down the starch to sugars so it can be used as food. As a result the country bread recipes shoot for a higher temperature 82-85 as opposed to a typical sourdough loaf in other recipe books shoot for mid 70s. I would also suggest reading sourdough baking a treatise(by bread editions) to supplement the science behind everything in this book. This was a great purchase and thanks tartine for sharing all of your knowledge

37 persone l'hanno trovato utile

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Didi

I knew this book would be good but it’s actually GREAT

Recensito negli Stati Uniti 🇺🇸 il 22 dicembre 2021

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Absolutely had fun reading through this book tonight (Is my life this dull?!?!! No, the book is that good…phew)!! It is so colorful and inspiring for a bread book (I’ve read dozens). I love how it’s laid out…each bread recipe has 5-10 pages to describe in detail how to make the actual bread (with pics). Then it’s followed by another 5-10 pages of recipes using said bread! So cool. Of course the intro is informative and an enjoyable read even for seasoned bread bakers and bakers that just need frequent refreshers (me). I also love all the colors that are used to differentiate between each bread so freaking cute and bright and just easy to use!! I really found the bakers math section helpful as I’ve always glossed over that in past books bc it’s kinda tricky to understand, this book breaks it down nicely with examples. The recipes following each bread are unique which I appreciate. There are also vegan, gluten free, einkorn, pizza, pita, English muffin recipes included…and pasta!! Seems like everything (and then some) has been included in this book. I’ll be feeding my starter tonight to get started tomorrow :)

47 persone l'hanno trovato utile

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Fujimoto San

The Evolution of Tartine

Recensito negli Stati Uniti 🇺🇸 il 19 febbraio 2022

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I was a bit hesitant ordering the book because of some of the low ratings, but so glad I did. My bread baking has evolved over several years initially leaning on Ken Forkish' works, a bit of Peter Reinhardt, and eventually the Chad Robertson books. For me, I like to try different recipes, but I'm always working in Country Bread. For Country Bread, I like the refined techniques and nutrition focus presented in this book, along with some more depth that I've missed in other books. I bought the hard copy and so glad I did, it's much better than the Kindle sample I started with.

If you're just starting out and want to do Tartine, I'd probably start with the recipe for Country Bread in the original Tartine Book...it's great. If you've got your feet under you, you should really appreciate this bread book.

22 persone l'hanno trovato utile

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Bryan

Great bread recipes but not for the beginner

Recensito negli Stati Uniti 🇺🇸 il 10 gennaio 2022

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This book is fantastic. The recipes that I have made so far have all resulted in some of the best bread I have ever had. I like how the chapters are divided by type of bread and that the corresponding recipes are grouped up with which type of bread they use instead of all being at the end. I also like that the book has a pretty diverse set of both bread and non-bread recipes.

This book requires what I think is a fair amount of existing knowledge. The authors have extensive experience and I think that leads to some of the recipes being a little vague at points because you certain things come naturally to them. The recipes also call for specific types of high-extraction flour and I imagine it would be a headache if you didn't know which flour was what or how it might change things like hydration. But all in all the recipes are fantastic and the book is beautiful.

20 persone l'hanno trovato utile

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ReadCookBake

This is not tartine bread book no 3

Recensito in Francia 🇫🇷 il 26 dicembre 2021

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The first impression is that this book looks cheap compared to the previous ones. Low on content, I felt cheated by recipes for what to do with a loaf of bread... not really much by way of ideas and innovation. I may try a fermented pasta recipe (in a bread book...), but otherwise underwhelmed.

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Annabel

Great recipes and Hideous photography

Recensito negli Stati Uniti 🇺🇸 il 1 febbraio 2022

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I just got this book and feel like it will be an informative guide to add to my bread making library. Chad’s first book is a master work I recommend to anyone who wants to learn how to make amazing bread at home. I’d rather not leave a rating on this one because to be fair I haven’t made anything from the book yet. But I have to take off points based on the design and photography. Note to the publisher: Why is it so BAD?! So many of the photos are out of focus, taken at too close range and placed on sterile backgrounds with hard lighting. I wish this trend would end because it doesn’t add value to a book of this scope or complement the expertise of the author whatsoever.

15 persone l'hanno trovato utile

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Paul R

Wonderful book for bakers, good gift

Recensito negli Stati Uniti 🇺🇸 il 23 aprile 2022

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First person description of dozens of recipes, how they were derived, etc. Very distinct point of view. Many pictures showing stages of the process.

As a frequent bread baker, I put this book up with Peter Rinehart 's excellent book for introductory bread baking. It is very worthwhile. Great gift!

Una persona l'ha trovato utile

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southern swamp

Complicated

Recensito negli Stati Uniti 🇺🇸 il 8 maggio 2022

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I’ve been making yeast breads for 30 years. Im just starting with sourdough. I have a home grinder and grind the grains (kamut, spelt, einkorn,
etc.) shortly before I bake. All the recipes in this book use high-extraction flour and no substitutes are included. I do not want to buy flour, high-extraction or otherwise since I already buy grain to grind.

There are only about 15 actual bread recipes in the book. The rest of the recipes are about what to do with the bread you’ve made. But if the process to make the bread is so complicated, then those recipes are not very helpful.

The process as described seems quite complicated. There are websites and other books that simplify the process. This book seems to be more for professional bakers rather than for home hobby bakers. As someone else wrote, this book is not for the beginner. I am sorry I spent the money for this book.

About the only thing I found helpful was the list of definitions for bread baking terms.

14 persone l'hanno trovato utile

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5 stelle		76%
4 stelle		11%
3 stelle		7%
2 stelle		3%
1 stella		3%

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Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]: 1

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Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]: 1

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