BOOK REVIEW:” The Bread Bakers Apprentice” Mastering the Art of Extraordinary Bread, by Peter Reinhart

I have been spending all of my spare time lately totally engrossed in this wonderful book.  Not a recipe book per say, although there are 50 recipes of exceptional breads in the book, but more, a tutorial, really giving the bread maker instruction on what makes the difference between fantastic bread, and the ordinary loaf.  I consider myself a seasoned baker, however, after reading just the first few pages, I have had some “Aha!” moments.  Did you know that adding salt to the recipe at the wrong time can greatly affect the yeast?

I have learned that in order to be precise with measurements for bread making you should weigh your ingredients.  In talking with a friend about this, she related that she took the challenge and weighed her measuring cups full of flour, and her favorite set was 2 ounces over weight per cup.  Mr. Reinhart has convinced me that weighing ingredients is the most accurate way to insure precise results every time.

The pictures in the book are beautiful, and the charts easy to read and very informative.  The text is easy to understand.  I can hardly wait to start baking, and you can be sure, I will share my results with you.  I am on a quest to make the prefect bread, WISH ME LUCK!!!