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When starting something new it is usually helpful to have pictures so that you have an idea of what the steps or at least the finished bake looks like. This book- while being very helpful in starting the process and getting a basic understanding- does not quite hit the mark as another book I purchased at the same time. It does however, give some good advice, decent recipes to get you started and it has a whole chapter dedicated to uses for leftover starter which has some lovely ideas! If you want a more in depth explanation and a better understanding of sourdough with what the steps should look like (visual learners) then this is NOT the book for you.
I had high hopes for this book. I am not a novice at baking but I have not had success with this. I tried making the 'mother' twice. neither behaved as they should but I persevered. I tried the ciabatta recipe. Texture was like cake not bread and VERY salty. Couldn't even give it to the birds. I am now going to try How To Make Sourdough: 45 recipes for great-tasting sourdough breads that are good for you, too. Hadjiandreou, Emmanuel
It’s a good book to start using a sourdough. I have many books about sourdough and this one is good to have and use too. And yes, 1 cup of flour weights 4 oz... it’s not a mistake in the book (well, maybe 4 1/4 oz depending on the flour) That’s why it’s best to use weight instead of measurement.
Best part was the explanation of how to start up your own sourdough from scratch, and how to maintain it.
Not sure about all the recipes - have only used a couple and they are pretty good. The first recipe for bread yields a really wet dough and I always have to add a bit of flour while kneading, but the bread turns out really yummy.
Only downside, all the units are in ounces and it's not always clear if the author means fluid ounces (8 ounces = 1 cup), or ounces by weight (16 ounces = 1 pound). Bakers usually weigh their ingredients, and another source (KAF) for good sourdough maintenance and bread recipes is all in metric - much easier to follow.