Bread by Beth Hensperger
March 3, 2009
Beth Hensperger’s books about Bread have been around a long time; different covers and slightly different versions are now available. I bought this book a long, long time ago – mine is the 1988 printing – and I have had the chance to use many of the recipes.
I have outgrown this book, and now can only recommend it for occasional home bakers. I have a different expectation of bread – these recipes are all reliant on instant yeast and a fair amount of sugar. The result is always the same, a yeasty, soft, texture-less bread; not to my taste. I like my bread chewy, flavorful, with texture and personality. I do like one of Beth’s recipes, but it is in a different book – a sweet celebration with a ricotta base that is quite good.
A much better book is ‘Flatbreads & Flavors: A Baker’s Atlas’ which I will review soon. If you are serious about bread, you should look for it instead.