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Flour Water Salt Yeast

the Fundamentals of Artisan Bread and Pizza
Jan 17, 2014sinbad64 rated this title 3.5 out of 5 stars
Interesting recipes, but a tad wordy; needs to pare down instructions. Another flaw for the home baker: the number of Duch Ovens needed: two. The containers required for long term fermenting are enormous. So if you live is an average to smallish place, with a "normal" sized refrigerator, you will have to make modifications. Figuring out how to do half the recipe amounts would make all these manageable for someone working at home. And, oh yeah, you will have to figure out an appropriate time schedule, as the various concoctions take between 6-14 hours to be ready for the oven. Hopefully, after all this rigamarole, the results would be exceptionally tasty. Haven't tried any yet.