PDF Ebook , by Josey Baker

PDF Ebook , by Josey Baker

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, by Josey Baker

PDF Ebook , by Josey Baker

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Product details

File Size: 15296 KB

Print Length: 224 pages

Publisher: Chronicle Books LLC (April 15, 2014)

Publication Date: April 15, 2014

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00GOJT6LU

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Amazon Best Sellers Rank:

#14,218 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Josey..........I don't know you but I love you !! I am making my breads along with your book .......each chapter is a new bread and it builds on the chapter before it .........I made the first loaf of bread and it was gone in two meals.........my husband LOVED it ........Sunday we are doing the wheat bread to go along with our dinner.. and I am making some flavored butter to go along with it too.......I will buy every book that Josey puts out.......this is a great book especially for beginners......he gets you on the right track and before long you are just flying to the next loaf of bread and a new level of baking!Take my advice, buy this book and any others that he puts out you cannot go wrong.

I started baking bread a few years ago employing the techniques of Artisan Bread in 5-Minutes. While that got me started, I remained somewhat intimidated by the whole process, especially recipes requiring sponge, sourdough starters or preferment, as Josey utilizes in his method. I approached this book with trepidation, a little overwhelmed by all the info and easy flow of options, but I have to say I was thrilled with the result. This bread has an excellent crust, flavor and crumb and slices beautifully for toast...something my previous loaves didn't. I'm sold...so much so I sent my sons to The Mill last time they were in SF in order to bring me a loaf. Sadly (for me) but happily (for Josey) he was getting married that weekend and no loaves available. Not to be deterred, they brought me a piece of cinnamon raisin (brown sugar and butter) toast. Awesome! Thanks to Josey for taking the time to write this book and to share his enthusiastic love of baking. I was intrigued by his journey and I am again inspired. I also like that he offers recipes for many types of grains, such as kamut. I haven't dealt with the metric measurements but have had no problems thus far by following the standard measuring method. I may even start a bread journal. If you buy this book, enjoy your bread making journey!

This book is flat out amazing. Fun, not pretentious, and empowering for the wannabe home bread maker looking to get started. And yes, for the one reviewer who gave it 1 star (there's always gotta be one it seems) it is -NOT- a book for experts. This is made pretty clear by the description " first true entry-level bread-baking cookbook" and also the intro. However, after a few loaves, you really will be creating some high quality, artisan type bread. My co-workers were amazed when I showed up one day with Cinnamon Raisin, Sesame, and Olive loaves (see pic) after only a couple of weeks of owning this book. Josey clearly put a lot of thought into recipes that totally work, but this book also encourages you to experiment in your baking and not worry about the occasional failure. One tip: don't wait too long before trying the 'raddest homemade pizza' recipes! They are now a tradition in our house, and a great way to use up those CSA veggies before they go bad! Great job Mr. Baker, I hope you put out another book someday.

So...I was spending the night at my baby sister's house in NOPA. In the morning, she says "we're going to walk down the street for lattes and cinnamon toast". Where we ended up was The Mill, where we had some amazing $4 toast and great coffee! I saw the book on the shelf, but passed and bought a loaf of Country Bread. Later I sampled this book on Kindle, ended up buying it, and started reading. My awesome niece bought me the hardcover, it's a beautiful book indeed...Now about the contents - it's a very well written book. I feel as if Josey is right there explaining in layman' terms what to do, what to look for, and so on. The first part of the book is broken into "lessons" and takes you from simple one-step yeast bread to pre-ferment...then to Sourdough.Ah yes, sourdough. As a lifelong Bay Area resident, as well as a Laura Ingalls Wilder fan, I've had a fascination with sourdough, but never attempted it - Laura and Ma Ingalls made it sound easy enough in "By the Shores of Silver Lake", but "The Little House Cookbook" said "Laura makes beginning a starter sound very easy, but it is not." That pretty much turned me off of even attempting it...until this book. Guess what?!? Josey and Laura are right - it IS easy. Just keep feeding it.I've delighted friends and family with my new bread making passion...bread isn't exactly on my bodybuilder diet, but fortunately it's not difficult to give away the results - I've gifted to friends, family, and brought crusty loaves when volunteering with my church.I'm attaching a photo of my whole-wheat cinnamon raisin bread that I baked last night.Thank you Josey Baker for a wonderful book!

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