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This comment is gold, and helps me contextualize a “book” which has always intrigued me. What are your takes on the later additions, Modernist Bread and Moderni
by turnsout 2y ago
This comment is gold, and helps me contextualize a “book” which has always intrigued me. What are your takes on the later additions, Modernist Bread and Modernist Pizza? I have the Bread tome, and some of the base recipes have worked out.
- giraffe_lady 2y agoI have no experience with the pizza one at all. I liked the information in the bread books a lot, about the history of wheat cultivation and the enzyme processes during fermentation and baking. I only ever did one recipe out of it (brioche) and it wasn't better or worse than the more traditional recipe I normally use. Seems fine if you like their recipe format, though there are a lot of great bread books out there.
- turnsout 2y agoThanks! Yeah, so far the main value I'm getting out of it is learning the "why" behind some of the recipes in other books. It's helping me narrow down which variables I should tweak to achieve certain outcomes. But all of that info could probably be condensed to a normal 200 page book without all the glossy photos.