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| The Bread Builders | 
 enlarge | Manufacturer: Chelsea Green Publishing
Category: EBooks
List Price: $35.00
Buy New: $20.79
You Save: $14.21 (41%)
Avg. Customer Rating:  28 reviews
Sales Rank: 4263
Format: Kindle Book
Media: Kindle Edition
Number Of Items: 1
Pages: 250
Dewey Decimal Number: 641.815
ASIN: B00113Q0HW
Publication Date: December 11, 2007
Availability: Usually ships in 24 hours
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| Customer Reviews:
| Showing reviews 1-5 of 28 | | NEXT » |
 This book is more than I expected. June 4, 2008
This book is wonderful. This was the most highly recommended book on building and cooking with a fire brick oven and rightfully so. If you are interested in building a fire brick oven, this book is definitely for you. It has good readable instructions with detailed illustrations and plenty of variations from which you can customize your own oven.
Wonderful Resource - Don't Listen to the Whiners February 14, 2008
1 out of 1 found this review helpful
This book is enormous, far larger and more complete than I had imagined. As others have said, it is not exactly a step-by-step "how to" for baking break or for building an oven, but it comes close. I like the word "treatise"
If you are have been thinking about building your own masonry oven, this book has enough information to make that possible. Don't believe a word of what the whiner from Japan with absolutely no literacy or mechanical skills has said: this book does indeed contain outlines, guidelines, drawings, and more that will go a long way towards making a DIY masonry oven possible. however, if you have to be led by the hand the entire way, and given exact specifications for every board and every brick, then I guess this book isn't good enough for you...
 how to make sour and acid bread the old way January 21, 2008
3 out of 7 found this review helpful
One of the authors has a German cultural background and the conclusions of the book are somehow biased. It tries to justify with scientific and health arguments, that sour bread tastes better than non sour bread because it is the old natural method of making bread. From an unjustified a 'priory' argument, that is, the flavor of sour and acid bread has to be better, comes out an elaborate collection of scientific facts to describe the incubation and fermentation process of homegrown yeast so that you can get a more potent flavored bread, German style. Give a piece of rye bread to children and you will see that they reject it because it tastes nasty. Instead, give them bread made with available yeast from a supermarket and they will eat it gladly. Most of the everyday bread made in Europe is made with supermarket yeast instead of homegrown sour and acid sourdough. This is so because they don't like the flavor and acidity of sour bread, not because of a shortcoming of mass production, like the author suggests. The bread is to be eaten with other foods, not to be eaten alone, and a very potent flavor of bread would take away the flavor of the other foods.
Bread minutia July 20, 2007
2 out of 2 found this review helpful
I was looking for a book that would help me understand how to build a masonry oven. This book provides that along with much much more. The detail in the book regarding bread making is excellent and I am certain I will read this book many times as my experience grows. I consider it an excellent book for anyone interested in breadmaking.
Fresh Bread and the oven to bake them in February 13, 2007
2 out of 2 found this review helpful
This is a fantastic book for anyone who really enjoys fresh bread. I wore out a bread machine and learned to knead all my favorites by hand. This not only explains every part and ingredient's role in making bread, it also has all the description and scientific explanation to build an outdoor bread oven. We're planning on building an outdoor kitchen and the bread oven in this book will be a part of it.
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