The Village Baker: Classic Regional Breads from Europe and America Review

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The Village Baker: Classic Regional Breads from Europe and America ReviewJoe Ortiz's book changed my life. I had been baking straight yeasted breads for several years. These were good, decent breads, but plain. I longed for a more complex loaf - one with the irregular holes in the crumb, one that had a chewier texture, and longer shelf life. Joe Ortiz's book showed me how to achieve all those goals. His book also explains why certain methods produce different results. Another of the helpful features of his book is that he distinguishes his recipes by fermentation method(i.e. sourdough, sponge, old dough, or straight yeast), which makes it a book a beginning baker can use, and grow with as the baker's skill develops (the straight yeasted doughs are the easist). I think this is a must-have book for any serious, or semi-serious homebaker. This is THE book for the homebaker who wants to take their baking up to the next level.The Village Baker: Classic Regional Breads from Europe and America Overview

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