Some of the recipes that I've attempted are ambiguous, resulting in a number of failure's. One recipe calls for 15 grams of the 'total' yeast to be added - but defines 'total' as '1 package'. What standard is represented by '1 package'??? In another case, the recipe required a 'starter' which was to be left overnight for rising. The ratio of flour to liquid made it impossible to either whisk - or to rise. I trusted the recipe and was left to buy storebought, in order to have bread for my function.If you have no experience in baking bread, you will have a problem with this book. I am a fairly experience bread-maker (father was a chef) and I would have to call on my background, to be able to determine if a recipe was going to work. To give credit where it is due, the croissant recipe is terrific. On the first-try, I was able to produce PERFECT danish pastries / croissants.
Perhaps, a later revision will eliminate some of these technical issues - and make this a great book!
This book has so many great recipes in it the only problem you may have is "where do I start?".If you are a complete novice though this question is answered for you as Paul recommends you try the wheatsheaf bread first.
I have a breadmaker and although I love the simplicity of it, my loaves were always dense and heavy. Now that I have tried a few of the recipes from this book I am embarrased that I ever served these poor efforts to my family! Since buying this book none of my bread creations have failed, everything comes out light looking 'shop bought'.
My biggest compliment was when my husband refused to believe that the bread we were eating was made and not shop bought, and my daughter ask me to make loaves everyday for lunch.
Everything in this book is easy to undertand with step by step instuctions to guarantee success, there are a lot of tasy sounding variations for your money too. Sweet and savoury breads from different cultures too including croissants, nan, pitta breads, danish pastries, scones, beer bread!
If you buy this book, my biggest tip would be - try the baguette recipe first, a great recipe for bread that practically makes itself and the best bit is NO KNEADING.
Get rid of your breadmaker, all these can be made with less than 20 minutes effort - you won't regret it! (p.S go and get some fresh yeast from the bakery dept in Tesco's)
