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Complete Starter Guide to Making Bread: From Buns to Baguettes, Essential Recipes for All Bakers (IMM Lifestyle Books) Create the Perfect Loaf of Whole Wheat, Sourdough, Brioche, and More
- GenresCookbooks
168 pages, Paperback
Published November 5, 2024
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Displaying 1 - 27 of 27 reviews
July 12, 2025
I was thoroughly impressed with this bread making book. I did NOT expect it to have so many historical informations about machines or wheat and other ingredients/tools needed to make bread. I loved that though! This was 100% beginner friendly, it even has step by step instructions (with pictures!!l) of how to do things. I felt like this was perfection!! As I'm completely new to bread making and wanted to give it a go, as I'd prefer to know the ingredients in everything im eating. This was wonderful and informative. The bread recipes I've made so far have been absolutely divine and wonderful. I plan to try more this weekend!
I received this book from NetGalley and Fox Chapel Publishing to read/review. All of the statements above are my true opinions after fully reading this book and trying multiple techniques and recipes from it.
I received this book from NetGalley and Fox Chapel Publishing to read/review. All of the statements above are my true opinions after fully reading this book and trying multiple techniques and recipes from it.
January 15, 2025
The author's not kidding when this was name a complete starter guide. This was absolutely FULL of anything you want to know about making bread. And even each fact about anything relating to making bread got explored tremendously well and so full of amazing details.
Mind you, these were the instructions we needed for the very basic of any types of bread you could think of. This was not let's make this bread or that bread filled with crazy ingredients just to make the bread more interesting. The truth is that the base of each bread itself was interesting enough - let's celebrate it for what it was and knew how to make it well, really well. I really liked this structure. This was something that every baker or wannabe baker need on the shelf. The pictures seemed a little dated and even just the cover, but I had to overlook all that and truly appreciated the details and the glory!
Thank you to NetGalley and the publisher for a copy of this. All opinions are my own.
Mind you, these were the instructions we needed for the very basic of any types of bread you could think of. This was not let's make this bread or that bread filled with crazy ingredients just to make the bread more interesting. The truth is that the base of each bread itself was interesting enough - let's celebrate it for what it was and knew how to make it well, really well. I really liked this structure. This was something that every baker or wannabe baker need on the shelf. The pictures seemed a little dated and even just the cover, but I had to overlook all that and truly appreciated the details and the glory!
Thank you to NetGalley and the publisher for a copy of this. All opinions are my own.
February 8, 2025
Book Review: Complete Starter Guide to Making Bread by Kathryn Hawkins
Rating: 5 Stars
When I first picked up "Complete Starter Guide to Making Bread" by Kathryn Hawkins, I was just a casual baker, dabbling in the occasional loaf when time permitted. Little did I know that this book would light a fire under my culinary ambitions and transform my kitchen into a bustling bakery.
Right off the bat, Hawkins' experience as a seasoned food writer shines through in her clear and engaging prose. With over 35 years in the food industry, she brings a wealth of knowledge that's both comprehensive and surprisingly approachable. This isn’t just a cookbook; it’s a breadmaking odyssey that explores the history and evolution of one of humanity's most beloved staples. Each page is brimming with fascinating details and insightful tips—everything from essential ingredients to the art of kneading, proofing, and shaping your dough.
The book offers more than 25 mouth-watering recipes, ranging from Irish soda bread and French baguette to more exotic creations like Bao buns and Babka. What I particularly loved was the vast array of baking techniques Hawkins covers. Whether you're using a traditional oven or experimenting with an air fryer, multi-cooker, or even a slow cooker, Hawkins has you covered. Her instructions are as easy to follow as they are detailed, making each recipe feel like a guided tour through the world of bread.
For those with specific dietary needs, the book doesn’t disappoint. It includes clever tips for making your bread gluten-free, vegan, or sugar-free. This attention to inclusivity means that no one needs to miss out on the joy of homemade bread.
The vintage-style illustrations harken back to the cookbooks my grandma used to cherish, adding a touch of nostalgia without feeling outdated. It’s like having a family heirloom that’s perfectly suited for today’s modern kitchen. This guide truly feels like something every baker—or aspiring one—should proudly display on their shelf.
In sum, "Complete Starter Guide to Making Bread" is an absolute gem. It's packed full of everything you could want to know about breadmaking, all explored in remarkable detail. Whether you’re just starting out or looking to expand your repertoire with new recipes and techniques, this book is a must-have. It's not just a cookbook; it’s an invitation to embark on a delicious journey that’s as rewarding as it is enriching. Five stars, without a doubt!
⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️
Rating: 5 Stars
When I first picked up "Complete Starter Guide to Making Bread" by Kathryn Hawkins, I was just a casual baker, dabbling in the occasional loaf when time permitted. Little did I know that this book would light a fire under my culinary ambitions and transform my kitchen into a bustling bakery.
Right off the bat, Hawkins' experience as a seasoned food writer shines through in her clear and engaging prose. With over 35 years in the food industry, she brings a wealth of knowledge that's both comprehensive and surprisingly approachable. This isn’t just a cookbook; it’s a breadmaking odyssey that explores the history and evolution of one of humanity's most beloved staples. Each page is brimming with fascinating details and insightful tips—everything from essential ingredients to the art of kneading, proofing, and shaping your dough.
The book offers more than 25 mouth-watering recipes, ranging from Irish soda bread and French baguette to more exotic creations like Bao buns and Babka. What I particularly loved was the vast array of baking techniques Hawkins covers. Whether you're using a traditional oven or experimenting with an air fryer, multi-cooker, or even a slow cooker, Hawkins has you covered. Her instructions are as easy to follow as they are detailed, making each recipe feel like a guided tour through the world of bread.
For those with specific dietary needs, the book doesn’t disappoint. It includes clever tips for making your bread gluten-free, vegan, or sugar-free. This attention to inclusivity means that no one needs to miss out on the joy of homemade bread.
The vintage-style illustrations harken back to the cookbooks my grandma used to cherish, adding a touch of nostalgia without feeling outdated. It’s like having a family heirloom that’s perfectly suited for today’s modern kitchen. This guide truly feels like something every baker—or aspiring one—should proudly display on their shelf.
In sum, "Complete Starter Guide to Making Bread" is an absolute gem. It's packed full of everything you could want to know about breadmaking, all explored in remarkable detail. Whether you’re just starting out or looking to expand your repertoire with new recipes and techniques, this book is a must-have. It's not just a cookbook; it’s an invitation to embark on a delicious journey that’s as rewarding as it is enriching. Five stars, without a doubt!
⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️
May 17, 2025
Book Review: Complete Starter Guide to Making Bread: From Buns to Baguettes, Essential Recipes for All Bakers by Kathryn Hawkins
A Comprehensive Gateway to the World of Bread Making
Kathryn Hawkins’ Complete Starter Guide to Making Bread is an invaluable resource for novice bakers and seasoned enthusiasts alike. The book demystifies the art of bread making, offering a structured journey from simple buns to artisanal baguettes. Hawkins’ approach is both encouraging and instructive, breaking down complex techniques into manageable steps. The result is a guide that feels like having a knowledgeable mentor in the kitchen.
Key Strengths
-Accessible Instructions: Hawkins’ writing is clear and concise, making even the most intricate processes feel achievable.
-Recipe Diversity: The book covers a wide range of bread types, ensuring there’s something for every taste and skill level.
-Foundational Knowledge: Beyond recipes, Hawkins provides essential tips on ingredients, equipment, and troubleshooting, laying a solid foundation for readers.
Potential Considerations
-Pacing: Some readers might find the early chapters redundant if they already have basic baking knowledge.
-Visuals: While the text is thorough, additional photographs or illustrations could enhance the learning experience.
Score Breakdown (Out of 5)
-Clarity and Accessibility: ⭐⭐⭐⭐⭐ (5/5) – A masterclass in making the complex seem simple.
-Recipe Variety: ⭐⭐⭐⭐ (4/5) – From classics to creative twists, the selection is robust.
-Practical Advice: ⭐⭐⭐⭐✨ (4.5/5) – Troubleshooting tips and ingredient insights are invaluable.
Overall Appeal: ⭐⭐⭐⭐ (4/5) – A warm, inviting guide that makes you want to knead, rise, and repeat.
Ideal Audience
-Beginner bakers seeking a structured introduction to bread making.
-Intermediate bakers looking to expand their repertoire.
-Anyone who appreciates a blend of technique and creativity in baking.
Gratitude
Thank you to NetGalley and Kathryn Hawkins for the advance review copy. Complete Starter Guide to Making Bread is a thoughtful and empowering guide that will inspire readers to rise to the challenge of bread making.
Note: Review based on an ARC; minor refinements may appear in the final edition.
A Comprehensive Gateway to the World of Bread Making
Kathryn Hawkins’ Complete Starter Guide to Making Bread is an invaluable resource for novice bakers and seasoned enthusiasts alike. The book demystifies the art of bread making, offering a structured journey from simple buns to artisanal baguettes. Hawkins’ approach is both encouraging and instructive, breaking down complex techniques into manageable steps. The result is a guide that feels like having a knowledgeable mentor in the kitchen.
Key Strengths
-Accessible Instructions: Hawkins’ writing is clear and concise, making even the most intricate processes feel achievable.
-Recipe Diversity: The book covers a wide range of bread types, ensuring there’s something for every taste and skill level.
-Foundational Knowledge: Beyond recipes, Hawkins provides essential tips on ingredients, equipment, and troubleshooting, laying a solid foundation for readers.
Potential Considerations
-Pacing: Some readers might find the early chapters redundant if they already have basic baking knowledge.
-Visuals: While the text is thorough, additional photographs or illustrations could enhance the learning experience.
Score Breakdown (Out of 5)
-Clarity and Accessibility: ⭐⭐⭐⭐⭐ (5/5) – A masterclass in making the complex seem simple.
-Recipe Variety: ⭐⭐⭐⭐ (4/5) – From classics to creative twists, the selection is robust.
-Practical Advice: ⭐⭐⭐⭐✨ (4.5/5) – Troubleshooting tips and ingredient insights are invaluable.
Overall Appeal: ⭐⭐⭐⭐ (4/5) – A warm, inviting guide that makes you want to knead, rise, and repeat.
Ideal Audience
-Beginner bakers seeking a structured introduction to bread making.
-Intermediate bakers looking to expand their repertoire.
-Anyone who appreciates a blend of technique and creativity in baking.
Gratitude
Thank you to NetGalley and Kathryn Hawkins for the advance review copy. Complete Starter Guide to Making Bread is a thoughtful and empowering guide that will inspire readers to rise to the challenge of bread making.
Note: Review based on an ARC; minor refinements may appear in the final edition.
April 25, 2025
If you want to buy one book on bread making, this is it!
4.5⭐'s
Kathryn literally included anything you ever wanted to know about making bread. She did a great job of walking you through a brief history of bread with historical facts by countries/regions. Throughout the book you learn all about tips, tricks, techniques used to achieved desired bread shapes/consistentcies. I absolutely loved that Kathryn included all the different ingredient alternatives for those with food sensitivity or allergies, how they affect the baking process and how to accommodate the recipes.
I would have give it 5 stars, but the recipe for the sourdough starter had added dried yeast, when traditionally you would grow your own yeast with flour and water by itself. However, it is a faster way to create your own sourdough dough starter in a pinch, where you have more control over the sourness of the dough. Also, the recipe for corn tortillas has added oil into the mixture, making more of a flour/corn tortilla hybrid. Traditionally corn tortillas do not contain any oil.
Overall, it was a great book for begginer and even the more experienced bakers.
*Thank you to Kathryn Hawkins, Fox Chapel Publishing and Netgalley for the ARC in exchange for my honest review.
4.5⭐'s
Kathryn literally included anything you ever wanted to know about making bread. She did a great job of walking you through a brief history of bread with historical facts by countries/regions. Throughout the book you learn all about tips, tricks, techniques used to achieved desired bread shapes/consistentcies. I absolutely loved that Kathryn included all the different ingredient alternatives for those with food sensitivity or allergies, how they affect the baking process and how to accommodate the recipes.
I would have give it 5 stars, but the recipe for the sourdough starter had added dried yeast, when traditionally you would grow your own yeast with flour and water by itself. However, it is a faster way to create your own sourdough dough starter in a pinch, where you have more control over the sourness of the dough. Also, the recipe for corn tortillas has added oil into the mixture, making more of a flour/corn tortilla hybrid. Traditionally corn tortillas do not contain any oil.
Overall, it was a great book for begginer and even the more experienced bakers.
*Thank you to Kathryn Hawkins, Fox Chapel Publishing and Netgalley for the ARC in exchange for my honest review.
July 12, 2025
This book was exactly what I hoped for—and more. Not only did it teach me how to make bread with clear, simple, easy-to-follow instructions, it also offered something unexpected: the history of breadmaking tools and ingredients. I found myself reading it like the best kind of textbook, not because I had to, but because I genuinely wanted to understand.
Now I know not just what I’m doing when I bake bread—but why. And if I ever need a reminder, I can flip back through the pages and quickly find it. The guide brings you back to basics with breads you may already know how to make from experience, but it adds refinement—and what I thought was a brilliant touch: how to grow a 'simple' dough into a starter 'mother' that can be adapted, enhanced, and transformed into many more creations.
So far, every recipe I’ve tried has been a success. I’m getting compliments and feeling more confident in my kitchen. More importantly, this book has taught me how to use my imagination, seasonal flavors, and the ingredients I have on hand to create custom loaves that feel like a signature. Each one now says, “I made this. And it’s good. Wanna taste?”
Thank You Kathryn Hawkins, Fox Chapel Hill, and NetGalley for the arc that I read and reviewed.
Now I know not just what I’m doing when I bake bread—but why. And if I ever need a reminder, I can flip back through the pages and quickly find it. The guide brings you back to basics with breads you may already know how to make from experience, but it adds refinement—and what I thought was a brilliant touch: how to grow a 'simple' dough into a starter 'mother' that can be adapted, enhanced, and transformed into many more creations.
So far, every recipe I’ve tried has been a success. I’m getting compliments and feeling more confident in my kitchen. More importantly, this book has taught me how to use my imagination, seasonal flavors, and the ingredients I have on hand to create custom loaves that feel like a signature. Each one now says, “I made this. And it’s good. Wanna taste?”
Thank You Kathryn Hawkins, Fox Chapel Hill, and NetGalley for the arc that I read and reviewed.
March 1, 2025
I’d like to start by thanking NetGalley and the publisher for sending me an advance copy of the book; I’ve enjoyed it!
The only reason for the 4 is because although the practicality was there, it wasn’t as aesthetic as I would’ve liked. I like my cookbooks to have a little personality and this one was very straightforward.
However! I really enjoyed going through this book. I have some baking experience but have rarely made breads. The basics on the bread preparation were very easy to understand, especially with the pictures, and made the recipe following much easier. I also enjoyed the introduction to the different kinds of flours that could be used, and the noted base combinations. The recipes themselves were very basic but in a way where you could easily build on them, and even had a few non-loaf recipes.
So far I’ve made the plain loaf, rosemary focaccia, and chocolate bread with chocolate chips. They were as I said very basic but I plan on making all three again, and plan to experiment with the chocolate bread to taste like the Cheesecake Factory’s.
The only reason for the 4 is because although the practicality was there, it wasn’t as aesthetic as I would’ve liked. I like my cookbooks to have a little personality and this one was very straightforward.
However! I really enjoyed going through this book. I have some baking experience but have rarely made breads. The basics on the bread preparation were very easy to understand, especially with the pictures, and made the recipe following much easier. I also enjoyed the introduction to the different kinds of flours that could be used, and the noted base combinations. The recipes themselves were very basic but in a way where you could easily build on them, and even had a few non-loaf recipes.
So far I’ve made the plain loaf, rosemary focaccia, and chocolate bread with chocolate chips. They were as I said very basic but I plan on making all three again, and plan to experiment with the chocolate bread to taste like the Cheesecake Factory’s.
January 16, 2025
My ability to make bread seems to impress most home cooks. I have favorite recipes but am always looking for new ones to add to my collection. The science behind bread making depends on so many different processes going right that it truly is an art when you can impress even seasoned cooks who fear bread making. Kathryn Hawkins has given me many tips and tricks alond with some interesting recipes to try. And of course, it's up to those of us who Do bake bread to teach those who fear the process, how to produce excellent results and the COMPLETE STARTER GUIDE TO MAKING BREAD will find it's way into the kitchens of several of my neighbors, friends and young relatives. It's an excellent and thoughtful gift.
February 20, 2025
The complete Starter Guide to Making Bread by Kathryn Hawkins is an all encompassing guide to navigating the science of all the flavorful doughy delights in our lives. It's a perfect addition to your kitchen or the kitchen of any bakers you know.
The book was very informative and filled with an array of tips, photos, and recipes to help the reader succeed on their quest to make the perfect loaf. They covered a wide variety of baking techniques and there were notes on how to make the recipes fit a variety of diets (dairy free, gluten free, vegan, etc). Making bread has always been intimidating, but this comprehensive guide has given me a little more confidence to try again!
Thank you to Netgalley for an advanced reader copy in exchange for my honest review.
The book was very informative and filled with an array of tips, photos, and recipes to help the reader succeed on their quest to make the perfect loaf. They covered a wide variety of baking techniques and there were notes on how to make the recipes fit a variety of diets (dairy free, gluten free, vegan, etc). Making bread has always been intimidating, but this comprehensive guide has given me a little more confidence to try again!
Thank you to Netgalley for an advanced reader copy in exchange for my honest review.
April 20, 2025
Excellent! finally a book that lives up to its title! 51% of the book was actually teaching the basics of breadmaking & the rest easy to follow recipes.
what stood out for me -
- types of wheat & non-wheat flours explained (i had no idea ao many exist, & why/which to ise where).
- fixing beginner issues (how often do i have dough that's sticky & misbehaving & i have no idea - well now i know where to go look up on my errors & fix them & save that dough!)
- how to defrost (& freeze & store)
- 1st time I saw someone talk about using an airfryer for making a few buns/small loaf!!! i never thought this was an option.
basically a lot of the information hd me going oh wow, is that so? as a beginner, this is a fantastic book. also, well-written & clearly explained.
what stood out for me -
- types of wheat & non-wheat flours explained (i had no idea ao many exist, & why/which to ise where).
- fixing beginner issues (how often do i have dough that's sticky & misbehaving & i have no idea - well now i know where to go look up on my errors & fix them & save that dough!)
- how to defrost (& freeze & store)
- 1st time I saw someone talk about using an airfryer for making a few buns/small loaf!!! i never thought this was an option.
basically a lot of the information hd me going oh wow, is that so? as a beginner, this is a fantastic book. also, well-written & clearly explained.
May 13, 2025
A book that will be hot with the latest fad of making homemade bread, especially sourdough. The book starts with an interesting history of bread and some of the tools and equipment used in bread making. The book was very informative and filled with an array of tips, photos, and recipes to help the reader succeed on their quest to make the perfect loaf. I like that it included photo's and troubleshooting that can impact the perfect loaf, I liked that while you get recipes, you also get lots of instructions to help avoid problems with your bread. I think that is important. This book includes a variety of bread forms from many different cultures. Definitely would recommend.
Many thanks to NetGalley and Fox Chapel Publishing
Many thanks to NetGalley and Fox Chapel Publishing
February 15, 2025
The introduction has a brief history of baking bread in many cultures and religions. There is also a comprehensive guide to the different types of flour, leavening agents, and liquids that can be used. Dairy and gluten free products are addressed in this guide with more depth than I have seen in other bread cookbooks. The author is a food stylist and the many beautiful and useful photographs confirm that. There are suggestions for different shapes to consider for many of the recipes. It’s on my Christmas list for 2025.
I received a complimentary ARC of this book and voluntarily chose to review it.
I received a complimentary ARC of this book and voluntarily chose to review it.
February 19, 2025
There is so much to say about this comprehensive guide to bread baking by Kathryn Hawkins. Just when I wasn’t certain there was much more to learn about how to improve and trouble shoot, I found myself poring over these sections and carefully reviewing why my dough might be sticky, how I could get the perfect slice and what my texture might look like.
This was all before the recipes even began! The varied offerings include gluten free choices such as steamed buns, sweet chocolate bread and even air fryer cheese and onion buns.
The greatest challenge is choosing what to bake!
Many thanks to NetGalley and Fox Chapel Publishing for the advance copy. All opinions are my own.
This was all before the recipes even began! The varied offerings include gluten free choices such as steamed buns, sweet chocolate bread and even air fryer cheese and onion buns.
The greatest challenge is choosing what to bake!
Many thanks to NetGalley and Fox Chapel Publishing for the advance copy. All opinions are my own.
March 12, 2025
Complete Starter Guide to Making Bread focuses on the ins and outs of baking bread.
The Sections are
A Brief History of Bread and Making Bread
Essential Ingredients
Equipment
Basic Techniques
Troubleshooting
Recipes
Each recipe has a little recipe blurb, how much it makes, preparation time, cooking time, ingredients, and directions accompanied by a photo. The cookbook is very through on those wanting to start their bread making journey. All the breads of drastically different but basic to get the hang of the basics before getting more advanced with differing flavor components.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are
A Brief History of Bread and Making Bread
Essential Ingredients
Equipment
Basic Techniques
Troubleshooting
Recipes
Each recipe has a little recipe blurb, how much it makes, preparation time, cooking time, ingredients, and directions accompanied by a photo. The cookbook is very through on those wanting to start their bread making journey. All the breads of drastically different but basic to get the hang of the basics before getting more advanced with differing flavor components.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
March 29, 2025
I'm new to bread making. My Mama has always made some amazing breads in my lifetime. I was excited to tell her about this book. This book was so informative, I started learning right away. Both of us learned new ways, techniques and recipes. Everything was so easy to understand and to follow, even for a newbie like me. The book does a great job of explaining everything needed to get started with the basics and what you need along the way. It shows everything from simple to gourmet types of bread. I was excited for the Pita recipe but my favorite is the banana nut bread. This will be your new favorite kitchen essential. Makes a great gift idea for any baker in your life.
March 15, 2025
Thank you NetGalley, Chapel Publishing, IMM Lifestyle and Kathryn Hawkins, the Author for this ARC.
This is the best cookbook about bread making that you can get! It’s also the most complete and easy to navigate.
It filled with wonderful breads from around the world. The techniques are well explained as are the recipes.
I couldn’t not mention the quality of the lovely photographs as they make those breads look so appetizing!
This book gets a 5 star rating!
This is the best cookbook about bread making that you can get! It’s also the most complete and easy to navigate.
It filled with wonderful breads from around the world. The techniques are well explained as are the recipes.
I couldn’t not mention the quality of the lovely photographs as they make those breads look so appetizing!
This book gets a 5 star rating!
August 27, 2025
This is such a good starter book to making bread. The recipes are basic with some surprises thrown in, it is the beginning that makes the book. I love how it is broken down in to the different ingredients and how to use them. My favorite is the section explaining what might have gone wrong and how to fix it going forward. A must have for all new bakers!
February 12, 2025
I love making bread. I have for a long time. But I am no expert. I always enjoy reading books on the process. I learned something different from each, and every book that I read, and this book was no exception.
If you’re looking to start making your own bread, this is your book!
If you’re looking to start making your own bread, this is your book!
February 13, 2025
Did I just get schooled on making bread?
Yes, I believe I did. That's a good thing if the book is all about making bread.
I appreciated that it was geared to a reader like me: an absolute beginner. So, with some tips from this book, its off to make some bread.
Recommend.
Yes, I believe I did. That's a good thing if the book is all about making bread.
I appreciated that it was geared to a reader like me: an absolute beginner. So, with some tips from this book, its off to make some bread.
Recommend.
February 14, 2025
Thanks to the publisher and NetGalley for letting me review this book. There were some great tips,using flaxseed and water for a flaxseed ’egg’, if you don’t have eggs. There are several recipes I’m looking forward to trying.
May 1, 2025
The book starts with an interesting history of bread and some of the tools and equipment used in bread making. I liked that while you get recipes, you also get lots of instructions to help avoid problems with your bread.
February 3, 2025
I love baking, and I'm really good at it. Just ask my family and coworkers. However, bread has always been difficult for me to master. I try, I fail, my bread is hard, it's a disaster. That's what initially drew me to COMPLETE STARTER GUIDE TO MAKING BREAD. Perhaps it's time for me to just reset everything and try from the beginning.
This book is incredible. It starts off with a detailed history of how bread has contributed to society, and then goes deep into the different ingredients. I particularly enjoyed reading about the different types of flours and how regional flour is.
When this book tells you that it's a starter guide, believe it. It goes into what equipment you should use, including how to knead the bread when you're preparing it. It felt like a nice refresher and I noticed that I have been skipping essential elements of my bread making, which is probably why I have been so unsuccessful in the past.
The actual recipes are also wonderful, and they include the ingredients in both volume and weight measurements. That's always a sign of a great cookbook to me. I also jumped for joy that the recipes include fresh yeast, which has always been my go-to yeast for bread, but it's very difficult to find recipes with fresh yeast.
I started with the whole wheat loaf. The instructions were clear and my bread turned out quite delicious. It was a lot more simple than I had originally thought and I felt fully supported by the instructions in the book.
This book is perfect for anyone who is wanting to get starting making fresh breads, who has had difficult making bread in the past, or someone who is starting off on their own in a new apartment or house. Overall, it's a delightful book that makes a great addition to any kitchen.
This book is incredible. It starts off with a detailed history of how bread has contributed to society, and then goes deep into the different ingredients. I particularly enjoyed reading about the different types of flours and how regional flour is.
When this book tells you that it's a starter guide, believe it. It goes into what equipment you should use, including how to knead the bread when you're preparing it. It felt like a nice refresher and I noticed that I have been skipping essential elements of my bread making, which is probably why I have been so unsuccessful in the past.
The actual recipes are also wonderful, and they include the ingredients in both volume and weight measurements. That's always a sign of a great cookbook to me. I also jumped for joy that the recipes include fresh yeast, which has always been my go-to yeast for bread, but it's very difficult to find recipes with fresh yeast.
I started with the whole wheat loaf. The instructions were clear and my bread turned out quite delicious. It was a lot more simple than I had originally thought and I felt fully supported by the instructions in the book.
This book is perfect for anyone who is wanting to get starting making fresh breads, who has had difficult making bread in the past, or someone who is starting off on their own in a new apartment or house. Overall, it's a delightful book that makes a great addition to any kitchen.
January 18, 2025
This book is meant to help bakers make breads. It's especially good for bakers who are interested in baking their first loaves.
It starts with a history of breadmaking from prehistoric times through the current day, from flat breads, to yeasted breads, to the light, very soft bread I grew up eating, and onto bread machines and air fryers and then onto artisanal breads that are very popular today. It also describes modern farming and the composition and purposes of various types of wheat and other types of flours. I always enjoy reading the beginning chapters of books because the authors spend time writing them to impart interesting and useful information to their readers. She also explains the components of some recipes. I remember asking, many years ago, some other scientists the differences in baking with of baking soda and baking powder. We all knew the differences in the chemical structure, but none of us knew why or when you use one or the other. The answer is here!
Some of the best pages are those where the author describes some frequently encountered problems making the dough and troubleshooting baking issues. And the photographs show some common types of failures, as well as beautifully textured, successful breads. About half the book contains recipes, detailed instructions and photographs of breads. You'll find everything from bread sticks and pitas to fancy braided breads and brioche. There are also recipes for dessert breads, like doughnuts, chocolate bread. She also includes some gluten free options.
I recommend this to any bread baker who wants to learn more about the process of bread baking, but it's especially useful for new bread bakers.
It starts with a history of breadmaking from prehistoric times through the current day, from flat breads, to yeasted breads, to the light, very soft bread I grew up eating, and onto bread machines and air fryers and then onto artisanal breads that are very popular today. It also describes modern farming and the composition and purposes of various types of wheat and other types of flours. I always enjoy reading the beginning chapters of books because the authors spend time writing them to impart interesting and useful information to their readers. She also explains the components of some recipes. I remember asking, many years ago, some other scientists the differences in baking with of baking soda and baking powder. We all knew the differences in the chemical structure, but none of us knew why or when you use one or the other. The answer is here!
Some of the best pages are those where the author describes some frequently encountered problems making the dough and troubleshooting baking issues. And the photographs show some common types of failures, as well as beautifully textured, successful breads. About half the book contains recipes, detailed instructions and photographs of breads. You'll find everything from bread sticks and pitas to fancy braided breads and brioche. There are also recipes for dessert breads, like doughnuts, chocolate bread. She also includes some gluten free options.
I recommend this to any bread baker who wants to learn more about the process of bread baking, but it's especially useful for new bread bakers.
June 29, 2025
Thank you NetGalley for this ebook in exchange for an honest review.
Starts off with a nice short history on breadmaking, how it started, when, where and how it evolved.
Moves on to types of flours, leavening agents, wheat, nonwheat, and how they all affect the outcome of your loaf. Very informational but not overwhelming. Safe to say I took a LOT of notes to better my loaves. Even has vegan alternatives and how to use them!
From the planting of the wheat, in olden days and modern days, to explaining the anatomy of a grain for better understanding of the process of choosing your flour, from starters to milling to equipment and baking supplies, this book really contains everything you need to know about bread making and more.
Ending with dare I say the best part, the actual recipes!
Really enjoyed this.
Starts off with a nice short history on breadmaking, how it started, when, where and how it evolved.
Moves on to types of flours, leavening agents, wheat, nonwheat, and how they all affect the outcome of your loaf. Very informational but not overwhelming. Safe to say I took a LOT of notes to better my loaves. Even has vegan alternatives and how to use them!
From the planting of the wheat, in olden days and modern days, to explaining the anatomy of a grain for better understanding of the process of choosing your flour, from starters to milling to equipment and baking supplies, this book really contains everything you need to know about bread making and more.
Ending with dare I say the best part, the actual recipes!
Really enjoyed this.
December 29, 2024
Thank you to NetGalley and Fox Chapel Publishing for this E-ARC.
I love baking bread!!! I love bread books! I love bread making shows! A glass of wine, fresh baguette and the great British bake off???? Sure, call me for a good time!!!
This book is perfect. It’s instructional (not sure if that’s a word). It’s got so much detail in it. The beginning is all about the ingredients of the bread. Then it goes on to tell you about bread fillings. Which, as an avid focaccia maker, I love. Sometimes I forget that you can play around with bread so much. You can make a whole meal inside of bread! How fun!
Then it tells you things like how to fix something if your bread does this or that.
Then the recipes. Which is the best part. The recipes are well written and easy to follow.
I will be working my way through this entire book!
Yum!
I love baking bread!!! I love bread books! I love bread making shows! A glass of wine, fresh baguette and the great British bake off???? Sure, call me for a good time!!!
This book is perfect. It’s instructional (not sure if that’s a word). It’s got so much detail in it. The beginning is all about the ingredients of the bread. Then it goes on to tell you about bread fillings. Which, as an avid focaccia maker, I love. Sometimes I forget that you can play around with bread so much. You can make a whole meal inside of bread! How fun!
Then it tells you things like how to fix something if your bread does this or that.
Then the recipes. Which is the best part. The recipes are well written and easy to follow.
I will be working my way through this entire book!
Yum!
March 12, 2025
This is a great Bread making book which helps any age baker or new to baking bread. New bread recipes which is easy to follow techniques with appropriate photos to show how the loaf of bread should look. Baking bread can be baked in an Air Fryer or slow cooker. Great book for the book shelf or to give as a gift.
#CompleteStarterGuidetoMakingBread #NetGalley
June 22, 2025
It's informative, well written and easy to follow. It's excellent for home bakers and cottage bakers alike. Best of all, troubleshooting tips are included!
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