Reader Comments - Bread Science


"Your book has changed my life!!!! I love it! I've been baking for over 10 years now and, while there are some types of bread I think I do well, there were other types that I'd assumed I could never make. Not that I didn't try. Over the years I've attempted various recipes and techniques, but none quite got the "crunchy, crackly, crisp crust" I wanted at the same time as a "light and airy crumb". With your book, however, I finally made the bread I thought was impossible to bake at home.

Anyway, thanks a lot for writing your book. It was a pleasure to read (I enjoyed finally finding out what was really going on in my dough) and I'm looking forward to the next chance I have to bake."

--Josh in Raleigh, North Carolina


"I just want to let you know that I enjoyed reading your book very much, and parts of it I have read already a few times over. You have made it possible to understand very clearly what is going on and very importantly (for me at least) to recognize signs that let me know when to move onto the next step. I still need a lot of practice in some areas but at least I'm headed in the right direction and I see that just a few things have made a big difference so far. For starters, I was not kneading enough and also not leaving the dough long enough for the final proofing. Your details of what to look for in the window pane made me realize that I was stopping too soon and now I can see that the dough looks, feels and behaves differently after sufficient kneading."

--Leslie in Israel


"Your book is already helping my bread making! There are detailed descriptions of processes that no other books I've read explain."

--Ben in Australia


"I was lucky to find your book in one bookstore in Toronto. So lucky!!! I loved every bit of it and finally learned to knead by hand and shape loaves properly. This is after 40 years of baking yeast doughs. Better later than never, [sigh] Thank you so much! I also liked your thorough discussion of starters and sponges and exceptionally well done summary of scientific research. The book was so interesting, I couldn't sleep until I finished it at 5 am."

--Liudmila in Toronto


"I just wanted to let you know that your wonderful book arrived today and has already solved a huge problem I was having. I mistakenly thought that sugar would feed the yeast and so I was using a lot of sugar and was barely getting a rise. I have never read before that too much sugar dehydrates the yeast cells and kills them. Your book has been a godsend!"."

--Mary in Rochester Hills, Michigan


"The book just arrived this morning in the mail and I have read the first chapter, and I must say, that this is probably one of the easier and quicker ways to get started! I like the formatting of the book, which makes it easy to read and to progress, and the pictures help as well. I also like how you have a summary at the end of each chapter as to what you've just read-- for when you read and forget a few important things like I do."

--Ryan in Longmont, Colorado


Your book was my first on bread baking (received it as a very thoughtful gift), and I'm so glad I started at the right place. I'd become increasingly interested in the scientific aspects of bread making after trying recipes from other cookbooks but not fully understanding the process. Your book made all the difference in the world. My baguettes look and taste fantastic (using the French bread recipe), even after a power failure here in Toronto once forced me to leave an already-shaped loaf in the garage overnight and suspend baking until the next day.

--Amy in Toronto, Canada


Thank you for writing back so quickly and I didn't just like your book, I truly loved it. I refer to it often, suggest it to people regularly, and feel grateful always to have it on my shelf.

--Ellen in Mendham, NJ


I just wanted to thank you for writing your book. I'm not exagerating when I say it has been a real life-changer for me (well, a baking-life-changer, at least).

Thanks especially for the pre-shaping and shaping instructions and for giving permission to knock out the gas over and over again without fear of ruining it.

--Jonathan in New Zealand


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