Artisan Bread in Five Minutes a day : : the Discovery That Revolutionizes Home Baking

Locations
Call Number: 641.815 He, Adult Book / Nonfiction / Cooking / Baking & Desserts / Hertzberg, Jeff
On Shelf At: Downtown Library, Pittsfield Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.815 He	4-week checkout	On Shelf
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Baking & Desserts / Hertzberg, Jeff	4-week checkout	On Shelf
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Baking & Desserts / Hertzberg, Jeff	4-week checkout	Due 05-17-2024
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Baking & Desserts / Hertzberg, Jeff	4-week checkout	Canceled Transit

Includes index.

REVIEWS & SUMMARIES

Library Journal Review
Publishers Weekly Review
Summary / Annotation
Excerpt
Author Notes

COMMUNITY REVIEWS

Great, easy sourdough type bread recipe submitted by Cherrytreelane on August 11, 2011, 12:22am This book helps take the mystery and guesswork out of making bread. Excellent for the beginner or advanced breadmakers!

Bread submitted by SBNB on June 19, 2014, 12:06pm If it's as easy (and as delicious) as they make it look, then this book is golden.

Basic recipe all over the place on the internet submitted by willow on August 21, 2015, 12:07pm Their basic recipe is everywhere, and, in my opinion, it's way too salty and somewhat over yeasted.

Their buttermilk bread is much better, although also too salty.

This book is a bit more than you really need to get the idea, so borrowing from the library is a good move.

Love making this submitted by bethhubbel on June 19, 2017, 10:48am I think this is a really easy and inexpensive way to make your own bread. My kids love it.

Good Introduction submitted by Meginator on August 15, 2017, 12:34pm This book offers a solid introduction to the basics of breadmaking, along with a base recipe that can be used to make several different styles of bread. The authors aren't kidding when they say it only takes a few minutes of new effort each day to bake fresh bread after you've made the main batch of dough, but the tradeoff is that most of the breads taste the same despite the different preparation methods. Bagels, for example, were a different texture but had the same taste as a basic loaf. I highly recommend this book if you're looking for a simple, less daunting introduction to making bread; it will boost your confidence and fully delivers on its promise. However, I also recommend searching elsewhere to explore different tastes and varieties of bread after you've mastered the basics here.