Lovely review of All You Knead Is Bread

A Canadian nutritioninst, food blogger and cook book reviewer, Sarah Reid, has written a wonderful, thoughtful, and very well tested review of All You Knead Is Bread.  Here it is,the first bit – and please click to the rest –  Read More …

Thanks to Cooking with Books for such a wonderful review

Marnely Rodriguez-Murray is a Dominican-Republic-born, Martha’s-Vineyard-living chef and food writer with an excellent blog and a deservedly large following.  I discovered her in the Twittersphere when she wrote some really kind things about All You Knead Is Bread on her Read More …

The four different forms of yeast and how to use them

What is the difference between instant yeast and dry yeast?  How can I substitute for fresh yeast when I cannot get any?  How do I use a sourdough starter in a recipe that calls for yeast?  Recently I have had Read More …

Video: What is scalded flour and how do I bake bread with scalded flour?

Scalding flour is a scandinavian technique to make incredibly moist, delicious bread that is almost like cake but with no fat or sugar involved!  There is a recipe for scalded rye in All You Knead Is Bread but you can Read More …