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(Moving the review to the hardback edition, so it makes more sense.)
Artisan bread is where it’s at right now – tasty, trendy, and Tartine. I enjoyed the pictures and the stories. Chad Robertson is, indirectly, the reason I bake bread every weekend. I don’t actually make the bread the way he does, though I may someday. Bread fascinates me at this moment and I’m reading every bread book I can get my hands on. Definitely recommended, although I had trouble with the hardback book having to be turned
This book is overwhelming and brilliant at the same time. It simultaneously gives too much information and not enough information. I’m in love with every loaf of bread on these pages and I get the impression the author makes his method difficult to understand so that only people insanely dedicated to the art of making naturally leavened bread will attempt it.
For those crazy enough to really go for it I imagine there will be many disappointments before lightning strikes.
I’ll probably be one of