Part of the “Complete Starter Guide” series from Fox Chapel’s IMM Lifestyle, this book starts with a history of bread, tracking it from the earliest days through to the present. The work is, indeed, very complete, with the author, a seasoned recipe and food writer, including a thorough discussion of the various types of flours, including gluten-free ones. Unlike many other bread books, most of the book’s recipes include measurements and instructions for using whatever type of yeast you have available, rather than focusing on just one type of yeast. When Hawkins does recommend using a specific yeast, she gives a good explanation as to why. The book covers all its bases, including information on and recipes for vegan and gluten-free bread. Readers interested in exploring sourdough will also find helpful information here, although some may view the use of yeast in the initial starter as controversial. The equipment list is helpful, and Hawkins does a good job of differentiating between required and recommended tools.
VERDICT This will make an excellent addition to any library. Truly accessible for beginners but with information and recipes that more advanced bakers can also put to use.
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