Andrew Whitley

Excellent. Almost like a textbook and great to dip into.

I've not been able to buy a loaf of supermarket bread since reading this. Horrifying and enlightening, this is more or less a book of two halves. The first half lays bare the processes, ingredients and additives that go into a mass-produced loaf of bread. The rest half of the book is devoted to making home-made bread, with a focus on traditionally-made sourdoughs.

A fantastic book. It has an excellent section on rye breads, and good recipes throughout. It is written in a very friendly, yet clear, manner. It is easy to bake from. Reading the book makes you want to bake. The recipes are quite different from one another, and cover a large range of different breads. From some reasons not available on Amazon.com, but can be purchased from Amazon.co.uk. I highly recommend it.