The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
by Laurel Robertson, Carol Flinders, Bronwen Godfrey
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Book Summary Information
Author: Bronwen Godfrey, Carol Flinders, Laurel RobertsonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-09-09
ISBN: 0812969677
Number of pages: 464
Publisher: Random House Trade Paperbacks
Book Reviews of The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
Book Review: 4.5 stars for unique bread book
Summary: 4 Stars
This was the first bread baking book I bought after I bought my home grain mill. This book is very unique: it provides a primer for new bread bakers, is loaded with tons of recipes from old classics (French, Sourdough) to funky, cool loaves (like the orange rye that includes rose-hips, buttermilk, honey, and orange peel), and has recipes not only for yeasted loaves, but also quick breads and muffins.
My only complaints are that 1) Laurel does not always specify whether the herb ingredients are fresh or dry, so I have to guess, with unfortunate results sometimes; and 2) I always weigh my ingredients b/c I mill my own flour, which is much fluffier and more unpredictable than store bought. In this book, about 3/4 of the recipes do give both volume and weight measurements, but the other 1/4 have only volume, so I have to figure it out myself. It's a small nuisance though for an otherwise indispensable book.
I prefer the delayed-fermentation method of dough preparation as described in Peter Reinhart's Whole Grain Breads, because the quality of my loaves is far superior using Peter's method, but I still find myself returning to Laurel's book every few loaves because her recipes are so unique and her book is loaded with recipes I can't find elsewhere.
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