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The Sourdough School: The ground-breaking guide to making gut-friendly bread (English Edition) Formato Kindle
'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth
At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
'Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' --Diana Henry
'Britain's queen of sourdough.' --Telegraph --Questo testo si riferisce a un'edizione alternativa kindle_edition.
Descrizione del libro
- ASIN : B07BFXZYHH
- Editore : Kyle Books (5 aprile 2018)
- Lingua : Inglese
- Dimensioni file : 95941 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Abilitato
- Lunghezza stampa : 206 pagine
- Posizione nella classifica Bestseller di Amazon: n. 39,505 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- Recensioni dei clienti:
Recensioni migliori da Italia
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Le foto sono all'altezza di tutto il resto, insomma, un libro perfetto!
Le recensioni migliori da altri paesi
Of course it looks wonderful and the photos are gorgeous but try making the bread! Far too many conflicting bits of information. The starter- I was very confused about throwing away left over starter but at the same time keeping a mother starter and feeding it.
Then constantly having to flick through the pages whilst trying to make a loaf. Then the leaven- the instructions for that didn't match the recipe. If you want to read all about the science then this may be the book for you. If you want to make sourdough- try another book. As I said I have made sourdough for a couple of years and been happy with the results. Today I followed this book and produced two frisbees. I'm going back to my previous books. I'm afraid I feel I wasted my money
I have quite a few cookbooks and this one is destined for the 'looks-good/unused' shelf
School in the title is misleading - I would not recommend this to a starter/beginner
The layout is so confusing I was convinced that it was probably self-produced/edited but in fact it has had two editors plus an assistant - not sure what they were doing
The method is very prescriptive with no exploration of different techniques
As mentioned in other reviews layout is messy - you'll find yourself hopping between pages trying to follow a recipe
Topics like sprouting/smoking come before foundation
Troubleshooting amounts to two items
All-in-all most disappointing
Lovely looking book - but for me, who wanted just a straight A - Z guide and recipe, this is too complicated, with the theory explained, general steps, then individual recipes at back (not great having to keep turning pages back and forth with doughy hands!)
Should have just looked at videos on YouTube - which I have now had to do, which were easier to follow.
It really deserves a 5 star review with all the information provided, as Vanessa is so generous with her information. She really does want you to make the PERFECT loaf of delicious sourdough. I'd love to take her class. I've learned some great tips which I look forward to using - like making and baking your own malts, also keeping my starter and leaven separate ( I had been bulking up my starter to use as leaven and then putting it back in the fridge).
The 3 editors on this project (3!!!!) all need to look for other jobs. I wonder if they used this book to bake some sourdough? Instead, the editorial team have created an unworkable structure that takes any pleasure from baking and turning it into the worst kind of school imaginable! There is little to no reference between text and instructional photos - causing confusion about what to do next.
What this needs is a radical presentation overhaul. What bakers want is to start baking. I would have loved to have turned to page one and have those simple steps to start the basic recipe. Instead there is information overload and overwhelm! Following on from this, another recommendation is to include more advanced loaves including the new information where necessary. And please please please eliminate the need to hold 3 or 4 chapters in the book open at once while trying to bake: the recipe is on one page - the timings and schedule in another section - the techniques elsewhere!! ARRRRGHHHH! My last recommendation is that the technical information to read at your leisure is at the back of the book.
I've been baking sourdough for the last 3 years and I was almost on the point of giving up until I found Tartine Bread by Robertson. That provided exactly the step by step process that I needed and that this book abandons. Come back here when you need another nudge.