Good Grape Wine Company

The recipes work! The pictures are attractive! The intense explanations of technique are useful!

What more could you want in a bread book for the most serious of home bakers?


Beautiful Book for Bread Bakers   January 26, 2002
 5 out of 5 found this review helpful

I have six or seven bread books I've collected over the past ten years. The authors of these books have played an intregal part in my development as a home baker (Marilyn M. Moore, Beth Hensperger, Bernard Clayton, Jr.) and I have tested and tasted breads from my own kitchen with much satisfaction. I'd reached a point where I thought my baking was as good as it was going to get without having very expensive commercial equipment but was pleased to learn, after ordering The Bread Baker's Apprentice, that there is indeed a new level of excellence using everyday tools and ingredients. Mr. Reinhart's stories, photos, techniques, and recipes yield better results than you could ever imagine. The bagels have spoiled me. The artisan breads have spoiled my entire family. This is a fine book to own and work with.


Beautiful Book for Bread Bakers   January 26, 2002
 47 out of 47 found this review helpful

I have six or seven bread books I've collected over the past ten years. The authors of these books have played an intregal part in my development as a home baker (Marilyn M. Moore, Beth Hensperger, Bernard Clayton, Jr.) and I have tested and tasted breads from my own kitchen with much satisfaction. I'd reached a point where I thought my baking was as good as it was going to get without having very expensive commercial equipment but was pleased to learn, after ordering The Bread Baker's Apprentice, that there is indeed a new level of excellence using everyday tools and ingredients. Mr. Reinhart's stories, photos, techniques, and recipes yield better results than you could ever imagine. The bagels have spoiled me. The artisan breads have spoiled my entire family. This is a fine book to own and work with.


Very good   January 3, 2002
 46 out of 48 found this review helpful

This is the Reinhardt book one must have. The book still contains his personal anectdotes but not as much as either Brother Juniper's nor Small Town Magic but what it gives up in personal story telling it amply compensates with clear instruction. This book in conjunction with _Baking with Julia_ and _Breads of the La Brea Bakery_ will make you a very good baker indeed. All three books have their flaws but when combined give a very complete education short of taking a baking course.

The Baker's apprentice gives a clear understanding of how bread works and the 12 stages to develop bread. Providing information for both the home and professional baker including machine and hand instructions; volume/weight/percentage measures and many pictures it is a very good volume that will be hard to top for the wealth of information.

The flaws of the book are minor one being no pictures on how to hand knead which suprised me since he shows how to hand mix. Also, the chapter of sourdough seemed a bit skimpy which is where I think _Breads of La Brea Bakery_ seemed better. Further, his contention that starter from another region will become dominated by local yeasts contradicts the work of Ed Wood and his _Sourdoughs from Antiquity_. A controversial area but one that should not stop you from getting this book and baking.

If you are a serious baker or just starting out this volume will be a touchstone. You will understand bread and how it functions and be able to repeat your success with understanding.

Highly recommended