The subtitle of this book is “Master formulas for serious bread bakers.” If you are hungry for technique, not to mention great bread, this is a great book to own.
Chef Peter Reinhart gives detailed instructions on creating artisan-style loaves, building the bread in stages to allow the fullest flavor of the grain to come forth. He provides his award-winning “San Francisco” sourdough recipe, within a step-by-step guide to creating a viable wild-yeast starter from scratch that in my opinion is foolproof.
There are four recipes in Crust & Crumb that I rely on at least occasionally:
- Sourdough Bagels (p. 84). I bake a huge batch of these every few months. The recipe is unbeatable.
- Focaccia. I’ve been making focaccia from this recipe for five years, and every time it’s a big hit — worth, alone, the cost of the book.
- San Francisco Sourdough (p. 76).
- Pita Bread (p. 140)
Patronize these links, man:
posted to area: Cookbooks
updated: 2004-04-29 17:53:59
