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I 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 processe
by giraffe_lady 2y ago
I 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.