The book is divided into the following chapters.
Chapter 1: Start with Starter – and Bake a Beginner Loaf
Chapter 2: The Why (and How) of Whole Grain Baking
Chapter 3: Bittman Bread
Chapter 4: Beyond the Basics
Chapter 5: Pizza, Flatbreads, and Rolls
Chapter 6: Sweet Stuff
In the introduction section, Mark mentions Jim Lahey at the Sullivan Street Bakery in New York City. I have read Jim’s bread books and love his recipes. After that, I knew I was going to love this book. I am still new at baking bread and using starters but not intimidated to try.
Mark states that your first loaf won’t be pretty but by the time you have made your fiftieth it will look like the pictures in the book. I absolutely agree with that statement. My bread making has gotten better with each loaf I make. Kerri tells readers it is okay to use commercial yeast in the starter as a shortcut even though some people think it is cheating. I have created by starter and am on my way to better baking.
The recipes in the book are easy to follow with clear directions. The photography is beautiful and help the reader know what their starter, dough, or finished product will look like. If you are interested in bread baking or the no-knead technique, I highly recommend this book. The authors have years of experience and expertise to share with anyone willing to learn.
