Amazon.it:Recensioni clienti: Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains (English Edition)

Recensito in Italia il 9 novembre 2021

Nella panificazione casalinga col lievito madre, non si trovano molte risorse in italiano. Anzi, a dire la verità non ho trovato proprio niente, perché qui in Italia si fa la pasta madre con la farina raffinata, e anche il pane, sempre con farine raffinate. Ma se si cerca di fare un pane realmente nutritivo per la salute ed il benessere della famiglia, non si può proprio scartare la parte esterna del chicco, e nemmeno il germe, perché sono ricchissimi si sostanze nutritive! Questo libro è uno dei pochi ad avere questo punto di vista, e per questo dà pochi consigli ma essenziali: ad esempio, è normale che il lievito madre integrale sia più acido, più "veloce" nel lievitare. I "puristi" invece, come famosi chef che hanno canali youtube, "scartano" il lievito madre integrale proprio per queste caratteristiche. Ma se Madre Natura ha fatto il grano in quel modo, ci sarà un motivo, o no? Buona lettura e buona nutrizione a tutti.

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Mazikins

Best book I’ve found on Sourdough baking!

Recensito in Italia il 21 ottobre 2020

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A really great book, very easy to read and follow. Helps you get to grips with the principles of sourdough baking. I have other books that get bogged down with theories and processes that are time consuming and unnecessary. Once you’ve mastered a few recipes you can start experimenting without having your life dictated by absurd timings and timetabling.

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Irritable Kitty

Get your sourdough on!

Recensito nel Regno Unito il 9 settembre 2020

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I own a number of sourdough bread books, both Kindle and ‘real’ and this is *the* best. I have the Kindle version. Clearly written with excellent photography, this book will guide you through the exciting journey to making awesome sourdough. As an aside, my IBS symptoms are far calmer since I restricted my bread consumption to naturally leavened sourdough. Photo of a loaf made with Elaine’s master recipe.

23 persone l'hanno trovato utile

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Martin Brown

Misleading

Recensito nel Regno Unito il 9 luglio 2021

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Whilst I think the overall method (small amount of starter and bulk fermentation over a long period) is very good. I am very disappointed with the content of this book.

It claims to be 'whole grain' sourdough. But in nearly every recipe (apart from 2) there is a significant amount of high protein, white-processed flour (with limited nutritional value). In many of the recipes, the quantity of wholegrain flour is minimal (around 30%). There are better formulas out there, and the overall technique is not new (it's essentially Respectus Panis, but with the final proof in the fridge and at a much lower hydration). I find it very irritating that the author suggests that you need to use white flour in order to provide structure to the dough - this is simply not true!

I was going to give this 1 star, but I realise it does have a place in the market in that it cater's to the domestic market rather than the professional market and in that it does have some value. However, do not expect this book to have much in the way of wholegrains. If you want wholegrains then I suggest you take a look at Bread by Hamelman, Tartine Number 3 by Robertson, or even (and this is for the domestic market as well) How to make Sourdough by Hadjiandreou. All are better and the last one in that list has a very similar method, but the wholegrain recipes included are more substantial.

11 persone l'hanno trovato utile

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rmrpanda

Superb book for any sourdough bakers!

Recensito nel Regno Unito il 30 gennaio 2021

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This is my one and only sourdough book. Bought after reading the reviews. I’ve never baked bread before (except in a bread maker) and certainly not sourdough! If like me you google about baking sourdough, it’s a huge world of different opinions and techniques which can blow your mind.
Well I wanted to give sourdough a try as I love the stuff and with lockdown and all I had the time.
This book is so simple to follow. I can’t stress that enough. The instructions for making the starter and master loaf are fabulous. This is a book not just for fancy loaves, it begins with the basics for a loaf in a lovely clear way. Then other recipes follow on from that. Another lovely part of the book are the timetables for baking on a work day, or how to continue baking the loaf if you are called away because making a sourdough does take a bit of time.
The pictures are of my second ever loaf, and a focaccia.
I love the book and the results so much that two of my friends are now baking from their own copies!
Oh and the author herself is so helpful if you get stuck! Cannot recommend highly enough

8 persone l'hanno trovato utile

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Kellie

The best sourdough book

Recensito nel Regno Unito il 8 ottobre 2020

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First of all, full disclosure. I have known Elaine through our blogs and Instagram for over 8 years. I consider her a good friend, although we have yet to meet in person. So I may be a little biased, but.... honestly, this is best sourdough cookbook I have had the pleasure of using. She introduced us all to her minimal-knead, fuss-free method a couple of years ago. And, in a short space of time, Elaine's helpful, friendly videos and detailed posts on all of her social media platforms have introduced thousands upon thousands of people around the world to the joys of sourdough baking. If you have tried and failed with sourdough, do give Elaine's jargon-free, de-mystified method and instructions a try. Even if you are quite pleased with your sourdough results, Elaine's wholegrain sourdough recipes will get you excited to try new flours and new recipes. In addition to the enticing recipes (you will want to make every one of them, I'm sure), the book has an excellent, thorough troubleshooting section. With her guidance I got my 5-month neglected starter back in top form. Oh, and the recipes are in both metric and US measurements. From her book I've made the spelt and cheese focaccia (three times - a total treat), khorasan and golden flaxseeds "baby master" (a smaller version of the master loaf) and a whole wheat and quinoa loaf (with cooked grains folded in!). All recipes I've made are easy to follow and a great success. I cannot recommend Whole Grain Sourdough at Home enough. And do follow her on Instagram and Facebook. She has a really warm and friendly sourdough community, with lots of sharing by both Elaine and her social media followers.

9 persone l'hanno trovato utile

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A Business

Making Sourdough fun, easy and simples 😉

Recensito nel Regno Unito il 29 gennaio 2021

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Fantastic book - dropped 1 star because I had hoped ALL recipes would be whole grain but nearly all, except two contain white flour 😢
However - The content and info on Sourdough is the best Ive come across- keeping it simple and definitely encourages play and exploration
I’ve also joined Elaine’s FB forum where help encouragement and support abound.......
Because of this, after my initial disappointment I’ve a new found confidence to play and adapt other recipes- even adding all sorts of goodies to my sour dough whole meal sourdough loaves 🤸‍♂️🤸‍♂️🤸‍♂️

See phots = Wholemeal, Rye, black & green olive, sundries tomatoe, mozzarella, anchovie and oregano “pizza” bread.
Topped with Oregano & STRONG cheddar

If I can do it - anyone can....
it’s not as hard as you might think 🤔

6 persone l'hanno trovato utile

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Harrow

Lots of strong white flour and not enough ancient whole grains.

Recensito nel Regno Unito il 23 giugno 2021

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If you are Expecting a recipe book for ancient grains and low gluten breads this is really not for you.
I was expecting this to be full of ancient grain bread recipes however every recipe is 400g of Strong white flour and 100g of spelt or emmer ?? really disappointing.

Although I can see its an excellent book, very descriptive and easy to follow I could only find one, Fully Wholegrain recipe and that used 100% Wholemeal wheat. I understand using whole grains is not easy for breads but I certainly expected more whole grains and a lot less Strong White Flour.

5 persone l'hanno trovato utile

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mr G4

If you love Sour Dough

Recensito nel Regno Unito il 28 ottobre 2020

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My wife is absolutely in love with this book! Elaine has made baking sourdough such a pleasure and joyful journey for her.
She was first introduced to Elaine’s simple and successful method via Instagram where she was then directed to Elaine’s food blog (Foodbod Sourdough)
She has loved every minute of her sourdough journey thanks to Elaine and this book is just the icing on the cake. Well worth the wait. There is not a single recipe in her book that my wife won’t be trying. It’s brilliant! If like her you’re a newbie to sourdough, I highly recommend this book. It includes all you need to bake sourdough from the useful utensils to the types of flours and troubleshooting tips, not to mention lots and lots of delicious recipes. This sourdough recipe book won’t be living on your bookshelf. You will most definitely be using it more than any other and it has become my wife’s number one go to book. Thank you so much Elaine 😊❤️

4 persone l'hanno trovato utile

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lisaj

Too many unusual ingredients needed.

Recensito nel Regno Unito il 26 gennaio 2021

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I'm a bit disappointed with this book after all the fabulous reviews. It is a beautiful looking book but It asks for flour that isnt available in my local supermarkets (Einkhorn, Emmer, Khorasan...!) and I dont like buying things like this off the internet as they may have been stored badly for ages....so unfortunately I'm sending it back. These specialist products are ok for people who have access to these products living in diverse big cities but in live in the Lakes! The initial master recipe has tons of steps to it and is very long winded aswell. I would definitely not be able to make 40% of the recipes because of the above.....not for me.

Una persona l'ha trovato utile

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5 stelle		86%
4 stelle		9%
3 stelle		4%
2 stelle		1%
1 stella 0% (0%)		0%

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