MANGO Bread Baking Basics

My wife bought this book for me as a Father's Day present. The ease of directions took away the stress of double and triple checking everything. The pictures enhanced both the explicit instructions, as well as the mood of cool calm collectedness conveyed by the author. The author's instructions are infused with humor, without the overwriting often found in blogs, encouraging experimentation and a sense of low key fun to go along with the practice. It is always fun to eat your mistakes, with this book. First picture is of the 2nd loaf, which you will notice is a marked improvement from the 1st, and still room for improvement. The chew and crunch alone on the 2nd loaf is award winning, but the flavor is perfectly subtle yet distinct enough to stand alone. After at least three previous attempts from mostly on-line sources of instruction, I was able to put the scale away that I had purchased and rely on a more simple combination of equal parts measurement tools (eg., Table spoon, measuring cup) and instinct. If I had one complaint, it is the sheer volume of recipes and guide posts offered along the way to go with my starter, flour and re invigorated passion for baking. There is plenty of time though to continue exploring. Before I realized there were great sauce recipes, I grabbed a handful of basil from my garden, and mashed some pesto together in my mortar and pestle (another winning gift from the wife), and smeared on an untoasted slice. After that, there was no need to build a great cathedral of toasted paninis, fit with caramelized onion, cheeses and meat. Trust the process, and with "Bread Baking Basics" as your passport, travel the world back through time without even leaving the kitchen.

When you start reading it says: "there is a lot of science behind bread baking" and the book has nothing but a single page explaining the very basics of bread baking. I thought I was buying a book that would teach me the basics of THAT science but in reality this is more like a recipe magazine . It's thin like a magazine and has a lot of recipes but it doesn't teach you the why's and how's of things.

This baking handbook is an essential. I have read through it and made two of the recipes -- the Japanese milk bread and the cinnamon rolls. Both turned out perfectly and were just as described in the book. The milk bread was light, fluffy, and soft, a perfect white bread for just about any occasion. I used it for toast. The cinnamon rolls were equally delicious. Golden on the outside, good cinnamon flavor, not too sweet, and had a soft, chewy-ish interior. My plan is to at least try to make everything in this book.For a long time, I avoided making anything with yeast because I had had such poor results in the past. No longer. This book has left me more confident with bread baking and I strong recommend it.

Not only does Greg Berger know his craft (as evidenced by his award-winning breads), he also knows how the home baker thinks, and how to instruct.From simple lean breads to enriched loaves, breads with flavorful additions, and lots of creative riffs, he guides you through the steps in the most comprehensible and user-friendly way imaginable.Even the oft-dreaded, seemingly mystical sourdough is presented clearly and simply.This book is easy to recommend both for the beginning baker looking for a reliable place to start, and for the more experienced cook looking for new techniques and bread styles. Truly something for everyone. At the price, it's hard to imagine a more well-rounded, accessible reference.

I purchased this book for my daughter, a budding baker. Upon receiving the book, I thumb through it and found myself wanting to try my hand at baking. The pictures are simple and beautiful. The recipes are straightforward and easy to understand. The best part is, this is something my preteen and I can do together and create wonderful memories!