It’s amazing. Loved it. It’s small. It’s cute.
Having recently begun baking my own bread, at work and personally, this book was given to me by Ryan, the butcher and charcuterie Yoda at Marben. He suggested I read it to get a better understanding of leavened bread and specifically sourdough. I assume he handed me this book so I could figure out why some of the loaves of bread at work looked like they had done a tour in Afghanistan. Though they tasted just as good as the others, they were just special, which made them my favourites.
Erin is absolutely inviting, professionally comical (if that makes any sense), witty, knowledgable, warm, passionate, patient, and detailed; she just plainly delightful.
The book is short, small, and straight to the point, with only one recipe. Takes the reader from the beginning (sourdoughs birth) to the end (the bake). Erin makes baking, sourdough, easy to understand and lets be honest bread can get pretty confusing (it always is in the beginning). Erin makes reading about baking and sourdough fun. And really isn’t that what baking is all about? I know it’s always fun to do, no matter the outcome.
Please check out this humble little book. Read it to the very end. The acknowledgments are hilarious. Then go into the kitchen and grab equal parts organic unbleached hard white flour and water and make a sourdough culture and bake some fresh home made bread. It’ll be some of the best bread you’ll ever come across.