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Title: The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking by Laurel Robertson, Carol Fliners, Bronwen Godfrey ISBN: 0-394-72434-8 Publisher: Random House Pub. Date: 12 October, 1985 Format: Paperback Volumes: 1 List Price(USD): $23.00 |
Average Customer Rating: 4.75 (16 reviews)
Rating: 5
Summary: Breadmaking Bible
Comment: Laurel Robertson, through this book, has been my breadmaking teacher. I was a complete beginner when I bought it 4 years ago and it taught me step-by-step what to do. It explains each step in detail what to look out for and also provides a great number of wonderful recipes that I now am able to adjust and modify to my liking. The best is the information about various ingredients that go into breadmaking, why each is important and how they work to make a successful loaf. And the troubleshooting tips are helpful too. This book is a substitute for a breadmaking course and more.
Rating: 5
Summary: The first and last guide to making whole-grain bread
Comment: This genial and practical book will teach you everything you need to know about baking with whole grains. Previous baking experience not required! The "Learner's Loaf" chapter contains the clearest instructions on breadmaking I've ever read.
The chapters on baking with wheat and rye will furnish you with an ample (though not exhaustive) repertoire of recipes for working with these two fundamental grains. There are also instructions for rice and potato breads, saltless breads, breads made with sprouted grains, and more.
So many beginner's baking books only provide a basic set of general instructions and then go straight into pages of little more than ingredient lists and suggested rising times. This book is filled with tips and specialized instructions for practically every single recipe. You learn to bake each loaf by the only method that can guarantee repeated success -- through explanations of the subtle points attending every step of the process.
Rating: 1
Summary: Frustrated...
Comment: I have to bake bread from this book many times over the years, and I am sorry to say that it is always dissapointing. The loaves were edible but always way too dense and uninteresting. At first I didn't know any better, then I thought I was a terrible baker, and almost gave up.
Then I tried the recipes in The Tassajara Bread Book by Edward Espe Brown and made many wonderful loaves. They always work. I even went back and tried a recipe from Laurel's book, thinking that maybe I had learned something. But no, it was the same. I have made bread from other books as well, usually with great success.
I don't know what the problem is, but the breads never rise in the oven. It is as if they are so tired out and weak that they just sit there. I have seen bread jump in the oven to make a light and wonderful crust, even with 100% whole wheat, but this never happens with Laurel's recipes. In the end I am so frustrated that I have come to hate Laurel's Bread Book. I love her focus on whole grains, but the recipes never work for me.
On a technical level, her recipes are simply too vague on key points. Her descriptions of temperature are usually "cool", "warm", "very warm" rather than 60-65 degrees of something more precise. She uses a mixture of weights and volume measurements that can be confusing.
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Title: The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition by Laurel Robertson, Brian Ruppenthal, Carol L. Flinders ISBN: 089815166X Publisher: Ten Speed Press Pub. Date: October, 1986 List Price(USD): $19.95 |
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Title: Recipes from the Old Mill: Baking With Whole Grains by Sarah E. Myers, Mary Beth Lind ISBN: 1561481769 Publisher: Good Books Pub. Date: November, 1995 List Price(USD): $13.95 |
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Title: Flour Power: The complete guide to 3-minute home flour milling by Marleeta F. Basey ISBN: 0970540108 Publisher: Jermar Press Pub. Date: 28 March, 2001 List Price(USD): $14.95 |
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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1580082688 Publisher: Ten Speed Press Pub. Date: December, 2001 List Price(USD): $35.00 |
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Title: The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing, Alan, Scott ISBN: 1890132055 Publisher: Chelsea Green Publishing Company Pub. Date: July, 1999 List Price(USD): $35.00 |
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