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Brother Juniper's Bread Book: Slow-Rise Baking As Method and Metaphor (Englisch) Gebundene Ausgabe – Oktober 1991

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EUR 62,82 EUR 24,69
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Shows how to bake bread by the "slow rise" method, and includes recipes for over two dozen types of bread.


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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x9e21b984) von 5 Sternen 9 Rezensionen
11 von 12 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e2b2258) von 5 Sternen Brother Juniper's Bread Book: Slow to Rise as a method &... 2. Oktober 2000
Von Samantha Jensen - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This is a very easy to read bread book. It has quirky annecdotes and fun stories. It is written in plain english, so it is easy to read for the first time bread baker. It has an awesome trouble shooting section and great tips. It also has wonderful recipes that taste fantastic. It is truly a book that one can sit down with and finish in a day and come away ready to bake bread with the best. I would truly recommend it for the baker who wants more than just a recipe. It is great for the baker who wants to know why to do it this way as oppossed to that way. It is also great for the baker who just needs some refreshing on a subject. You can easily browse the book and go to a particular chapter and jump right in. I highly recommend it for anyone who want to learn to bake some awesome tasting and wholesome bread!
7 von 7 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e2a5ea0) von 5 Sternen The Joy of Bread! 5. April 2005
Von delicateflower152 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book is an absolute treasure for your library. Peter Reinhart is in love with bread and the process of baking. His joy is evident throughout the text; you will be hard-pressed not to succumb to his enthusiasm. If you are looking for only recipes, then this is not the book you want to purchase. If you are looking for something that provides you with an insight into the pleasure of baking, and, also a few recipes, then by all means, purchase this book. It's well worth scouting the used book stores and Amazon Marketplace to purchase a hardcover edition.
5 von 6 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e587d38) von 5 Sternen Great reading and baking 8. Januar 2003
Von Ellen @CheapCooking.com - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Bread making is money saving and soul enhancing. I still like to make bread by hand, even though I own a bread machine. And this book helped me make truly delicious French bread. Just wonderful! The reading is also good for your soul. If you have more time than money...
2 von 3 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e2b20f0) von 5 Sternen Inspiratinal! But... 3. Oktober 2013
Von Cissa - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I have only just started cooking from this book. Generally, I prefer to have made at least 2 recipes before reviewing a cookbook, and right now I'm halfway through #1. However, it is not acting as it ought.

This is the first recipe in the book: a sweet French bread that uses half bread flour and half AP. Fair enough. The measurements were not in weights- which I prefer to use for most breads- but i was able to figure the weights out: the total made 54 oz, and 24 of that was water, so that leaves 15 oz each of the bread and AP flours. So that's what i used.

I do not think this is going to make coherent, stand-alone loaves. The dough is extremely wet, even though I used rather less of the water than was specified, AND added a couple of handsful of white whole wheat flour when I saw how gloppy it was.

I am expecting it'll make a quite nice ciabatta... but not anything like a free-standing French loaf.

There's another few recipes I want to try: the poppyseed muffins, for instance, and the struan bread. I will update this review when I've got more info.

It IS a great book to read for an aspiring breadmaker, and has lots of very helpful advice and info.

But- if you're starting out on "artisan" breads- pick recipes that measure by weight, and make sure you have a reliable scale; it's MUCH safer!

Addendum: I expect the difference between the desired result and my result is due to measuring by weight; while my calculations for the flour weight were based on the weights given in this particular recipe, I suspect that flour measured by volume would have ended up a lot heavier. According to my by-wieght calculations, it's an 80% hydration level, which is a super wet dough; the way I made it amounted to a roughly 70% hydration, which is still pretty slack (and impossible to knead by hand). My loaves taste lovely, but oozed as much as they rose, though the oven spring saved them. Unfortunately, they did not have the lovely open crumb I'm used to in breads made from very wet doughs.

However, this is a great basic recipe, with only 3 real variables: type of flour(s); hydration level; and fermenting time(s). This is an excellent base from which to start educational experimentation!

So even though this first batch was not a triumph, I am very excited at using this basic recipe to learn more about what the various factors do to the finished bread! especially since even a semi-success is VERY tasty!
HASH(0x9e295060) von 5 Sternen It is like no other bread I have ever made or tasted 2. April 2016
Von Christel S. Hachigian - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
You may not have the time or temperament to adopt some of the slow rise techniques. But buy the book anyway. There is a recipe for a Scottish harvest bread called Struan that will move you to tears. It is like no other bread I have ever made or tasted. My husband and I take a Saturday occasionally and work on it together throughout the day (many resting periods where the yeast works, so no worries there). There is something primal and soothing about bread by hand, and you will get that experience from this book! The bread machine is for handy, but this is for the treat of doing something by hand that will make you proud and your tasters ecstatic!
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