Is anyone familiar with this 1995 book by Peter Mayle? The complete title is Confessions of a French Baker; Breadmaking Secrets, Tips and Recipes. Just wondering if anyone has some thoughts about it before I decide if I need it. Barbara Log in or register to post comments I've never heard of the book so I went over to Amazon and there's a number of reviews. One criticized the book because it concentrates on straight doughs with no preferments. In other words, two-hour blah bread. Log in or register to post comments Thanks, Lindy. I guess I'll pass. Log in or register to post comments
I've never heard of the book so I went over to Amazon and there's a number of reviews. One criticized the book because it concentrates on straight doughs with no preferments. In other words, two-hour blah bread. Log in or register to post comments
I've never heard of the book so I went over to Amazon and there's a number of reviews.
One criticized the book because it concentrates on straight doughs with no preferments. In other words, two-hour blah bread.
Thanks, Lindy. I guess I'll pass.