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Review title: Beard Writes Cook Books that Work
Product review: Beard On BreadI've made bread for years, graduating to sourdoughs from Sourdoughs International and finally to desem sourdough, derived from the wheat itself. Over the years I've consulted many sources--for ideas as much as for the recipes.The Laurel's Kitchen Bread Book: A Guide to Whole-Grain BreadmakingandThe Bread Builders: Hearth Loaves and Masonry OvensIn Daniel Wing's The Bread Builders I found Alan Scott's simplified approach to building a desem and using it. Laurel's directions leave much to be desired, but she brought us the desem in the first place. I got Beard on Bread mostly to review technique and for recipe ideas for modifications. So I got Bread on Bread to read and for guidance. I was well repaid. His reputation for excellence in cookbook writing was well founded. His views on fats and salt need to be downsized, however.
