2024 the best sourdough bread recipe review

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(as of Dec 05, 2024 08:17:08 UTC - Details)

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION

“Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods

The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. 
 
Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.

Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

From the Publisher

Publisher ‏ : ‎ Ten Speed Press (October 27, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1984856987
ISBN-13 ‏ : ‎ 978-1984856982
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.7 x 1.06 x 9.8 inches
Reviewer: KATIE MAE..RMKDRM
Rating: 5.0 out of 5 stars
Title: Love Lone Love!!!
Review: Perfect bread making book, very detail easy to follow recipes!! A wonderful gift for any family tradition or holiday occasion!!

Reviewer: Rubydo
Rating: 5.0 out of 5 stars
Title: Great learners book
Review: Very detailed.

Reviewer: Marilouise Moore
Rating: 5.0 out of 5 stars
Title: Great cookbook
Review: I decided to try my hand at bread making. This bread cook book made it so simple. The directions are clear and easy to follow. My family keeps asking what I am making next.

Reviewer: Cynthia
Rating: 4.0 out of 5 stars
Title: No conversion discussion for regular flour
Review: This is a lovely, incredibly wordy cook book. I'm glad they love bolted flour but I wish there had been some discussion about using regular bread flour instead. So uninspired. Ordered another bread book for a more rounded approach instead of a manifesto for whole wheat. No variety in this book at all. If it's your thing, however, you will love it. Maybe one day I will too.

Reviewer: Munching & Crunchings
Rating: 5.0 out of 5 stars
Title: If You Only Buy One Bread Book….
Review: I own an embarrassingly large number of bread books and my ‘habit’ got worse last year during lockdown(s)…. However, my favorite is this book which is largely written by Claire Kopp McWilliams since it suits my style of bread making best - so it likely isn’t for everyone. But if you are primarily bread baking with ‘bolted’ (high extraction) flour, then this is the one. (If you are mainly cooking with store-bought AP or bread flour or, alternatively, with wholewheat (non-sieved) flour then there are better alternatives). But personally I like the ‘mainly’ wholewheat route (with some of the bran sieved) out. McWilliams includes a diverse set of directions including sourdoughs/levains and other ‘breads’ such as English Muffins and pretzels. She’s clear and gives good explanations on the why not just how for each technique. It’s comprehensive and has a good set of photographs for each bread. I’ve tried some new types of breads (including English Muffins and bagels) - all have come out well. The book explores different grains and approaches.However, if you are newer to bread making and/or mainly baking with AP or bread flour, then I suggest you get Emmanuel Hadjiandreou’s ‘How to Make Bread’ - which is also excellent and covers a wide range of breads and techniques.

Reviewer: Gerald Laming
Rating: 5.0 out of 5 stars
Title: Yes! Inspired to bake bread!
Review: Great book. Beginning bread baker - found this one based on the other book he published for pizza. Recommend both and a great starting point in learning this (I thought insanely complicated process) fun way to enjoy the kitchen, while controlling what is actually in your food!

Reviewer: bougietwah
Rating: 5.0 out of 5 stars
Title: improving sourdough bread
Review: After many failed attempts at making a decent tasting sourdough bread, I am so glad I purchased this book because it has opened up a whole new world of organic stone ground flour I never knew existed that has greatly improved the taste, texture and nutritive value of my baked goods. My sourdough and discard crackers taste so much better now and it is rather fun to experiment with the various kinds of wholesome grains available. While it is true that these grains are more expensive, require refrigeration and must be special ordered, the enhanced flavor is worth the price to me. The book is richly illustrated and the explanations are clear. There were some bread recipes I didn't care for and which required special equipment but all in all I found the book to be a good addition to my collection of cook books.

Reviewer: Movie Fan
Rating: 5.0 out of 5 stars
Title: Just reading a few pages...
Review: ...allowed me to raise the level of my bread making. I have been making my own breads in various ways over the years and during the pandemic I have developed a keen interest in sourdough (as many others have)Inside are recipes and personal testimonials of bakers, millers, professional artisans, who have rescued bread from the squishy boring white bread of industrialization to the ancient and vital craft that formed civilization.The forgotten methods of bread making that have emerged in recent years has revolutionized bread in North America...this book is the latest in a series of books (Tartine, Flour Salt Yeast..) has taken the mystery out of bread making....and opens a door for personal creativity. This method brings an understanding of HOW and WHY bread does what it does and empowers the home baker to think about what they are doing and to revel in creativity and patience. I am actually excited about baking my weekly loaf and want to experiment with the myriad of fresh milled flour becoming available across the country.The book is beautiful and full of valuable tips and recipes for the kinds of bread you would only see in a handful of true artisan bakeries. The secrets are revealed and passed onto us all in a giving manner that lets us remember that bread making is not a mysterious tool used by industry for profit...it is what makes us civilized, compassionate humans.

Reviewer: Sandro
Rating: 5.0 out of 5 stars
Title:
Review: O livro tem uma proposta inicial "alternativa", embora considere mais ineteressante seu formato de receitas e as considerações frente à elaboração técnica dos diferentes tipos de massas. As ilustrações não são o ponto forte do produto, uma pena, pois a escrita é ótima e descontraída. Vale muito a leitura, mas como um livro adicional no tema de panificação, ou seja: aprenda num exemplar mais simples e refine sua técnica (ou pegue novas ideias) com auxílio desse Autor.

Reviewer: Frederic Huot
Rating: 5.0 out of 5 stars
Title:
Review: Best book on bread I have ever read. The recipes are okay but the core of the book is the theory of bread of the first part. Buy it to learn how to make bread and the theory about flour, yeast and techniques. If you are looking for recipe book you will ignore the best part of this book.

Reviewer: steven spittlehouse
Rating: 4.0 out of 5 stars
Title:
Review: Excellent book, I found it very good

Reviewer: Mr Wilf Whattam
Rating: 5.0 out of 5 stars
Title:
Review: Along with Elizabeth David's English bread and yeast cookery book, this is a most informative special book on bread (and even pastry). It is heartening to know that good folks are fighting the battle against bad food.