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I found Forkish's book to be skippable. A lot of that flufftype "writing about thoughts about food" content to increase the length, similar to what you might f
by i_am_proteus 3y ago
I found Forkish's book to be skippable. A lot of that flufftype "writing about thoughts about food" content to increase the length, similar to what you might find on a web log.
A good book on bread is called Bread and it is by Jeffrey Hamelman, published by Wiley.
He understands you might not know anything about bread. All recipes are well-explained and scaled to both the home kitchen and the professional bakery. No web log style writing to waste the reader's time.
- carlmr 3y agoI can't really follow your criticism. There is some parts about why he started baking bread. But you can easily discern that from the meat of the book if you don't want to read it. Then there's an in-depth explanation of the techniques used in the recipes. You shouldn't skip this obviously if you don't know it. Then there are the recipes which are short and to the point. And if you read the part about technique you understand bakers percentages and know exactly how to scale it to home kitchen needs, whether you're single or a small family.