“Wow! Smell the difference! Taste the difference! I love this flour. It is truly the flour for a French baguette. I used Vanessa Kimbles recipe for sourdough starter, from her book The Sourdough School, instead of the dried instant yeast I tend to use more often than not and it was so tasty, the best I've made. The sourdough starter is the first real success I have had in making a good starter... neigh great sourdough starter! It has taken me years of practice and the relief of finally making delicious bread is almost over-whelming! Yes this flour is truly for keeps, I certainly would recommend it.
I also bought the Farine de Gruau T45 flour at the same time and made croissants from it and again Wow! Another keeper.”
“Bertinet's "Dough" proved to be the ideal book for this novice artisan bread baker. The book has a good variety of breads from the really easy to the more difficult, though all equally impressive in looks and taste! Every stage of the bread making process is described in pictures and print. A DVD is also included which further demonstrates Richards simple yet proven methods: see YouTube. The book was lent to me by an experienced baker before I bought it, he still uses it regularly. I also borrowed Bertenet's "Crust" which I would also recommend as the natural progression after becoming confident with the bakes in "Dough".”
“Bertinet's "Dough" proved to be the ideal book for this novice artisan bread baker. The book has a good variety of breads from the really easy to the more difficult, though all equally impressive in looks and taste! Every stage of the bread making process is described in pictures and print. A DVD is also included which further demonstrates Richards simple yet proven methods: see YouTube. The book was lent to me by an experienced baker before I bought it, he still uses it regularly. I also borrowed Bertenet's "Crust" which I would also recommend as the natural progression after becoming confident with the bakes in "Dough".”
