Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
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Book Reviews of Crust & Crumb: Master Formulas for Serious Bread Bakers
Book Review: good book
Summary: 3 Stars
the only thing i think its missing are more pictures of the finished products... maybe its because i bought the bread bakers apprentice first, and pictures DO make a huge difference....Book Review: Excellent Bread Book
Summary: 5 Stars
Love the book. Great recipes and great instructions. Everything I've made has been wonderful. Strongly recommend this to bread bakers of every level. Learn to take your time and do it right.Book Review: CRUST AND CRUMB: Master Formulas for Serious Bread Bakers
Summary: 5 Stars
I OWN SEVERAL BOOKS ON THE ART OF BREAD MAKING. AT THE SAME TIME THAT I BOUGHT THIS BOOK FROM AMAZON.COM Crust & Crumb: Master Formulas for Serious Bread Bakers I BOUGHT ANOTHER BOOK. THAT BOOK WAS MY PRINCIPAL PURCHASE AND I OPENED THE BOX AND STARTED READING IT IMMEDIATELY; HOWEVER, FROM TIME TO TIME I PICKED UP "CRUST AND CRUMB" AND SOON WAS UNABLE TO PUT IT DOWN. IT IS WELL WRITTEN, AN EASY READ AND CONTAINS "FORMULAS" FOR THE PRODUCTION OF GREAT BREAD WITH EASE, CONFIDENCE, AND GOOD RESULT FROM FIRST EFFORT. IF YOU ARE REALY INTERESTED IN BREAD MAKING AND NOT JUST A QUICK RECIPE, THIS IS THE BOOK TO BUY. I BOUGHT IT AS AN AFTER THOUGHT; I SHOULD HAVE MADE IT MY FIRST CHOICE ! Book Review: The good bits make it worth buying, but...
Summary: 3 Stars
The good:
- a few excellent and adaptable formulas
- some very good tips on process obviously born of great experience
The bad:
- piss poor binding quality; pages dropping out after 3 reads
- nearly useless photos of no supporting aid whatsoever to the text
The ugly:
- vacuous and often grating pseudo-mystical ramblings
Book Review: The real thing, for the passionate who want to get it right
Summary: 5 Stars
This book is what I've been looking for for 15 years, with the level of depth and detail that I wanted. I have a bread machine and love it for what it does, but real rustic breads and sourdough are a special thing.
The use of natural yeasts and the slow rise method is actually less work in my opinion because you don't have to hover. Something can go 3,4,5 hours or all day before having to mess with it, and just sticking something in the refrigerator overnight is no biggie. The slow rise makes the whole process more forgiving.
I have varied the process somewhat, I don't shape the loaves and leave them overnight in the fridge because the outside gets too dry. I just do shaping the day of baking and let it do the final rise, and its a lot easier to just let a blob of dough rise in a container than to spread out things on sheets and take up space. That's just me.
It isn't unnecessarily complex but it is a re-framing of the process, and the results show. If you love rustic breads this is the real deal.