Amazon.it:Recensioni clienti: The Sourdough School: Make delicious & healthy bread at home: The ground-breaking guide to making gut-friendly bread

eleonora

Mi è piaciuto molto

Recensito in Italia il 1 aprile 2021

Sono appassionata di panificazione e questo libro mi è piaciuto molto. Acquistato in versione kindel. Semplice, ma completo. Un punto di vista di oltre oceano, l'ho trovato pragmatico, con il giusto equilibrio tra la pratica e la teoria. Probabilmente non è un libro per principianti.

Ale

Incredibile!

Recensito in Italia il 2 giugno 2018

È incredibilmente meraviglioso sotto ogni punto di vista. Vi consiglio vivamente la versione cartacea perché è di una bellezza indescrivibile.
Le foto sono all'altezza di tutto il resto, insomma, un libro perfetto!

Una persona l'ha trovato utile

Bellissimo ebook! Tutti dovrebbero averne almeno una copia!

Chiara

Recensito in Italia il 23 maggio 2019

eBook fantastico, l’ho adorato fin dal primo momento. Non è semplicissimo da capire quindi appena uscita ho comprato la versione in italiano. Lo consiglio a tutti.

Egidio M

One of the best

Recensito in Italia il 31 maggio 2019

I have read many books about sourdough, but this one is one of my preferred. Simple, very didactic, well done.

Massimo

Ottimo per iniziare!

Recensito in Italia il 29 aprile 2019

Copertina veramente gradevole e libro facile da leggere anche se è in inglese

Da altri Paesi

Ken Noakes

Real Bread - Made With Love

Recensito nel Regno Unito il 12 aprile 2018

Just like the perfect sourdough loaf, with a beautiful crust and a welcoming, soft crumb, 'The Sourdough School' is a book of many layers. Whether you are baking your first ‘Classic white’ or reeling from the delicious possibility of a chocolate starter, there are clear and concise instructions that are backed up by all manner of supplementary notes.

Whilst you are enjoying the deeper, more complex flavours of your sourdough toastie, Vanessa will lead you through every facet of the making process and, with a chef’s ability to combine flavours, suggest what you can do with your leftover starter. The very thought of a pumpkin and cinnamon sourdough dust is a revelation and one that triggers the imagination as well as the tastebuds.

Vanessa gives very specific and precise instructions as a solid framework for you to work from. Once you have read the book thoroughly, it is down to you to translate each element into your own environment. As with anything in life, if you want to achieve a goal, you must make the effort and apply yourself.

That said, you can tell from the way that the book is presented, Vanessa really does want you to succeed so follow her considered advice, even if it means buying some extra equipment. With careful planning, good ingredients and a decent pair of oven gloves, you too will be spreading butter onto a satisfying slice of real bread! Yum!

14 persone l'hanno trovato utile

J. Lancaster

Liberating and different

Recensito nel Regno Unito il 20 maggio 2018

I love this book. I have read it, made several loaves from it. What I think Vanessa is promoting through this book is a confidence in intuitive baking. Everything is explained but not in a conventional recipe book format. This will be a leap of faith for some and a liberation for others. For example the wild garlic loaf. The lesson is to incorporate a butter to alter a basic loaf. I don't use a pestle and mortar, I lobbed everything and a bit more into my magimix and made a butter which ultimately made a heavenly loaf. I also started dreaming about what other butters I could whip up and incorporate. Readers are encouraged to know their environment- especially temperature as understanding that means every baker can deal with variables. But mostly read the 'how to', which takes up a good portion of the book and is logically ordered, get a good starter and experiment. I don't shape my rye as I have seen on a video, but mine is tender and beautiful, so that is my method.
Trust yourself, whatever level of baker you are and enjoy making the recipes your own.

19 persone l'hanno trovato utile

Gill Chamberlain

Inspiring, informative and the ultimate guide to successful sourdough baking

Recensito nel Regno Unito il 21 aprile 2018

I was fortunate enough to go on one of Vanessa's courses. It was the most inspiring day. Vanessa is a whirling power of knowledge, enthusiasm and endlessly patient teaching skills.
This book is just like having her standing next to you.
After years of disappointment, lots of books and bread that could double as a doorstop, I began to understand how the process works and why I had failed. All the other books seem to gloss over all the important bits that you need and show you wonderful pictures of unobtainable results.
You can use this book on many levels. Simply to learn how to make delicious bread or to go on and really understand the nutritional value of good bread, why we suffer when we eat the mass produced sort and how we can incorporate bread into a healthy , delicious diet life affirming diet.
All the information is there is you want to explore the fantastic wealth of knowledge that Vanessa amassed. She is so generous with her time and her knowledge.
I wish I had had this book years ago and can recommend it without hesitation.

29 persone l'hanno trovato utile

A. Brodigan

Excellent dedicated book to making sourdough

Recensito nel Regno Unito il 15 aprile 2018

Brilliant sourdough book. Much better than a chapter in a generic bread book as this dedicated books explains everything. It’s also an interesting read, which encourages you to try and learn through your own experience of making sourdough. There is no shortcut to being successful in sourdough making and you need to understand the process and this book is just the book.

22 persone l'hanno trovato utile