“I have baked Bread for over ten years and collected recipes by Dan Lepard from articles in the Saturday Guardian over a number of years, so I have been familiar with his methodology which is why I decided to purchase his book. Many of the recipes contained within are known to me from his previous articles, however, I recommend the Artisan Baker to try them out and be delighted with the results.A comprehensive book on practical methods of baking which should be on every Bakers bookshelf.
G.Weir”
“I have baked Bread for over ten years and collected recipes by Dan Lepard from articles in the Saturday Guardian over a number of years, so I have been familiar with his methodology which is why I decided to purchase his book. Many of the recipes contained within are known to me from his previous articles, however, I recommend the Artisan Baker to try them out and be delighted with the results.A comprehensive book on practical methods of baking which should be on every Bakers bookshelf.
G.Weir”
“This is an interesting book giving good ideas and further information to add further understanding. I was frustrated by Mr Lepard urging us to embrace metric and then providing teaspoon measurements for salt and yeast. It was handy bakers' percentages are offered so precise measurements could be worked out!”
“This is an interesting book giving good ideas and further information to add further understanding. I was frustrated by Mr Lepard urging us to embrace metric and then providing teaspoon measurements for salt and yeast. It was handy bakers' percentages are offered so precise measurements could be worked out!”
