![Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]](https://images-na.ssl-images-amazon.com/images/I/A1OWS2zm7nL._AC_UL160_SR160,160_.jpg)
OK, I share the author's fascination with pretzels. I grew up with the Phili version (oblong, soft, cold) and ate at a minimum one in the morning and one in the afternoon at school. (Often got the hot version on the way home from school). I'm snacking on one for breakfast (home made) as I create this review.
I can confirm the research the author did from the East Coast to Germany, and even taught some Germans something about pretzels while living there.
Some things for me the author suggest just aren't going to happen (a pro grade mixer). I just use a stupid auto bread maker to knead my dough... Other than that... Everything in the book is spot on.
I like the detail on preparing mustards. I agree that fresh mustard makes a Big Difference, and loved the recipes for mustard sauces as much as the finer details on the pretzel itself.
While I'm not a beginner, the book is a great shortcut on the best flour (and why), etc. The resource section for things like food grade lye was something I had discovered only a month before this book came out after much research. It would have saved me a 1/2 day of research to find the same supplier if the book came out a month sooner.
I really am thankful for all the 'cut to the chase' parts I still was digging out.
An artisan 'pretzel' bread is truly memorable. And yes, I often use the basics to make a sandwich loaf type bread as I first tasted in Frankfurt. This book is helping me refine without the trial and error.
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Finally tasty Brezen (pretzels) at home!!
First off: I am a beginner home cook/baker, so I am always happy if stuff turns out at least somewhat decent. My first try making the master recipe from this book looked pretty pitiful but the taste was awesome!I am German, I lived 40 years of my life in Munich and had a really hard time coping with the sad stuff I had to consume here in the States for the recent 11 years of my life. I actually avoided American pretzels as much as possible. To me they just can't compare to what you can get in Munich.I tried some pre-baked frozen German pretzels from some mail order bakeries, but they never get as good.So now I am thrilled that I can finally make the original myself and at home. I am excited to improve and to try some dough varieties like whole grain.I give the book four stars because it solved an important culinary issue for me and my wife who adores Munich pretzels too (you must know that in Munich Brezen are an almost daily snack for many!). My only gripe with the book is that the concentration of the lye is hard to find (solved by the author in the reply to a review here: 2 tbsp per 6 cups (1.4 l) water).I also had another problem which is most likely my own fault: when I dipped the pretzels in the lye the dough started to deteriorate and turn into pulp. One think to find out and improve!
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States on September 7, 2018
I am German, I lived 40 years of my life in Munich and had a really hard time coping with the sad stuff I had to consume here in the States for the recent 11 years of my life. I actually avoided American pretzels as much as possible. To me they just can't compare to what you can get in Munich.
I tried some pre-baked frozen German pretzels from some mail order bakeries, but they never get as good.
So now I am thrilled that I can finally make the original myself and at home. I am excited to improve and to try some dough varieties like whole grain.
I give the book four stars because it solved an important culinary issue for me and my wife who adores Munich pretzels too (you must know that in Munich Brezen are an almost daily snack for many!). My only gripe with the book is that the concentration of the lye is hard to find (solved by the author in the reply to a review here: 2 tbsp per 6 cups (1.4 l) water).
I also had another problem which is most likely my own fault: when I dipped the pretzels in the lye the dough started to deteriorate and turn into pulp. One think to find out and improve!
Finally tasty Brezen (pretzels) at home!!
Reviewed in the United States on September 7, 2018
First off: I am a beginner home cook/baker, so I am always happy if stuff turns out at least somewhat decent. My first try making the master recipe from this book looked pretty pitiful but the taste was awesome!Reviewed in the United States on September 7, 2018
I am German, I lived 40 years of my life in Munich and had a really hard time coping with the sad stuff I had to consume here in the States for the recent 11 years of my life. I actually avoided American pretzels as much as possible. To me they just can't compare to what you can get in Munich.
I tried some pre-baked frozen German pretzels from some mail order bakeries, but they never get as good.
So now I am thrilled that I can finally make the original myself and at home. I am excited to improve and to try some dough varieties like whole grain.
I give the book four stars because it solved an important culinary issue for me and my wife who adores Munich pretzels too (you must know that in Munich Brezen are an almost daily snack for many!). My only gripe with the book is that the concentration of the lye is hard to find (solved by the author in the reply to a review here: 2 tbsp per 6 cups (1.4 l) water).
I also had another problem which is most likely my own fault: when I dipped the pretzels in the lye the dough started to deteriorate and turn into pulp. One think to find out and improve!
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Reviewed in the United States on June 6, 2014
Reviewed in the United States on April 11, 2013
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Brandy
If you love cooking and learning new things this is a great ...
Reviewed in Canada on February 15, 2015
