“This book is indispensable for anyone interested in baking bread at home. Dan's unorthodox technique of repeated brief kneadings with rests inbetween is easy, relaxed, and most importantly produces brilliant bread. There's an inspired range of recipes, with a lot of european sourdoughs and rye loaves as well as delicious fruited breads and breads made with wine and ale. With this book it really is hard to fail.”
“This book is indispensable for anyone interested in baking bread at home. Dan's unorthodox technique of repeated brief kneadings with rests inbetween is easy, relaxed, and most importantly produces brilliant bread. There's an inspired range of recipes, with a lot of european sourdoughs and rye loaves as well as delicious fruited breads and breads made with wine and ale. With this book it really is hard to fail.”
“This man's name is now spoken of in respectful, hushed tones - only by me - everyone else wants to know why I keep going round ranting about wheat berries, and whispering 'Lepard is the key'; and think I've gone barmy (in-joke; get the book). Gone are the days when the fate of all dough created in my house was to be pounded to death for ten whole, limb-numbing minutes - never to rise again... Seriously, the recipes and to a great extent, the accounts and editorials have been a massive inspiration to me thus far.”
“This man's name is now spoken of in respectful, hushed tones - only by me - everyone else wants to know why I keep going round ranting about wheat berries, and whispering 'Lepard is the key'; and think I've gone barmy (in-joke; get the book). Gone are the days when the fate of all dough created in my house was to be pounded to death for ten whole, limb-numbing minutes - never to rise again... Seriously, the recipes and to a great extent, the accounts and editorials have been a massive inspiration to me thus far.”
“This man's name is now spoken of in respectful, hushed tones - only by me - everyone else wants to know why I keep going round ranting about wheat berries, and whispering 'Lepard is the key'; and think I've gone barmy (in-joke; get the book). Gone are the days when the fate of all dough created in my house was to be pounded to death for ten whole, limb-numbing minutes - never to rise again... Seriously, the recipes and to a great extent, the accounts and editorials have been a massive inspiration to me thus far.”
