Patience is indeed a virtue. I waited a long time for this book to be more affordable. I am rewarded with a new revised edition. Now on order- can't wait to learn what Jeffrey has to offer. Stay tuned…

Update-

It may seem to some that my 5-heart and Favorite rating for this book after only a limited time is somewhat premature. On the contrary; for you see, since getting my hands on it, I have hardly put it down! Jeffrey has put a wealth of specific information about bread baking here, much of which I haven’t found in any of the dozen or so other bread books in my library. Maybe others will find his writings contain TMI, but I now wish I had obtained this book much sooner in my evolution toward natural fermentation bread baker.

The formulas are presented with professional and home baker yields. My only criticism lies with the ingredient quantities listed for HOME (bakers)- are given in cups and ounces, requiring manual conversion to grams and risk of error and inconsistent results.

His in-depth coverage of working with sourdough rye is alone worth the price of admission. There aren’t many photos but you will find clear defining process drawings of “hand techniques” that seem easier to understand than photos- at least for me. Written for professional bakers as well as advanced home bakers, I do not hesitate to say that I believe any bread baker with a serious interest in increasing skill in the craft, would find this...