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Title: Disappointed
Review: As a seasoned bread baker, I am disappointed that a 640-page bread cookbook contains only two whole grain recipes. She could have at least included a section on whole-grain, but one has the impression that Beranbaum doesn't like the taste of whole-grain. Her methods are good, but, considering that part of the reason to make a sponge is to soften the whole-wheat flour, it surprised me that her sponge-based recipes do not contain any. This is a good cookbook if you want to learn the sponge method of bread baking, but as a source for a variety of bread recipes, I wish I had purchased a different one.
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