Kisaran Customer reviews No Need to Knead Handmade Artisan Breads in 90 minutes:Kisaran
Reply: 8

Customer reviews No Need to Knead Handmade Artisan Breads in 90 minutes:Kisaran

Suzanne Dunaway
1#
Suzanne Dunaway Published in October 22, 2018, 3:03 pm
Customer reviews No Need to Knead Handmade Artisan Breads in 90 minutes:Kisaran

Customer reviews No Need to Knead Handmade Artisan Breads in 90 minutes:Kisaran

Price:£8.63

Amazon Buyer
2#
Amazon Buyer Reply to on 25 April 2016
I bought the paperback version for £18.99. At first glance it looks to be a good book, anecdotal (I like that) and with lots of notes. But I was a little disappointed that there are no photographs whatsoever - none . . . :(. There are a lot of books around of this genre and this book will add to my ever-increasing knowledge I'm sure.

To be honest I'm looking for bread recipes that give ingredients in grams rather than cups (American cups are different to Australian cups and Canadian cups to add to the palarver - this is probably my biggest disappointment/complaint about cookbooks these days, ie. that you don't know until you buy the book whether the ingredients are metric or imperial, and much time is spent converting the recipe, if you can be arsed. What's the point of that?)
TA
3#
TA Reply to on 20 September 2014
Have made bread by hand and with Kenwood for many years and also in a breadmaker. The recipes I have tried from this book seem to include too much liquid. For example, it is supposed to be possible to roll the Pane Rustico mix into 'a smooth ball' before first rise, using olive oil on hands to stop dough sticking. Using the proportions in the recipe produces a sticky mass that no amount of oil on hands will allow it to be rolled into a smooth ball. The author does mention mixes being more moist then usual but I would guess no allowance has been made for flour containing less moisture in a hot climate, so needinging more water in the mix, while in milder, damper England the suggested amounts are excessive.The other thing I find annoying is the measurements: it's difficult to measure 240ml or 480ml, when most measuring jugs are marked in 50ml sections. It is also irritating to have quantities in grams for ordinary bread flour and in ml or tablespoons for rye flour, in same recipe. Finally, all the personal chat may be interesting, but if you just want to make bread it's easier to type up details of method before starting rather than using the book itself.
Dave Cass
4#
Dave Cass Reply to on 18 September 2016
A must have for any baker
sueb
5#
sueb Reply to on 12 February 2015
was a present so don't if it helps with bread making.
chris
6#
chris Reply to on 4 September 2015
lovely condition for a used book happy many thanks
Rachel EM Firth
7#
Rachel EM Firth Reply to on 6 April 2013
This is a fantastic book. I've made lovely bread using the recipes. The first time, I really didn't think it would work, especially as I have labelled myself as a rubbish bread maker. But it did! I would thoroughly recommend the book.
Suzanne.M.
8#
Suzanne.M. Reply to on 13 May 2013
A quicker way to make bread that works.
Have tried several recipes and they are very good
and save time
Mr Gumby
9#
Mr Gumby Reply to on 10 March 2013
It seems to me that the recipes weren't tested after being prepared for publication.

One example is "Sourdough Flapjacks" where the ingredients for the Starter are listed as 240ml water, 130g flour and 2 tbps sugar. The instructions then say "Add the flour and salt to the water". What salt?! It isn't listed in the ingredients. And what am I supposed to do with the sugar? It isn't mentioned in the instructions.

OK, I can guess that I should add a small amount of salt, even though it isn't among the ingredients, and the sugar should be added with the flour and salt. But what if errors in other recipes are less obvious?

Worst of all, the recipe won't work without some kind of leaven. There's no mention of a sourdough starter or yeast anywhere in the recipe. I even tried following the recipe, just to be sure, in case there was enough natural yeast in the flour or atmosphere to do the job. Needless to say, there wasn't.

For all I know, all the other recipes are spot on, but I'm not prepared to risk it, not when there are three errors in a simple, four-ingredient "Starter".

Two other comments...there are no photos or anything else to indicate what the finished item should look like. That isn't the end of the world but, without photos, the book seems significantly over-priced. On a positive note, in case you were wondering, ingredients are given in grams or millilitres as well as inaccurate cup measures.

Fortunately, I borrowed my copy from the library before deciding whether to buy. It's going back tomorrow!

UPDATE

I looked at the grey sludge that was supposed to be a starter and decided to see what I could do with it. I mixed about 3g (2/3 tsp) 'instant' yeast with a tablespoon or so of flour, added it to the sludge and left it 24 hours, then followed the recipe to make the 'flapjacks'. It worked and they were very good - light and spongy with a lovely flavour. I used half white and half buckwheat flour, 3g yeast, just 15g (1 tbsp) sugar and no salt in the starter (plus the suggested 240ml or 240g water). I added a small pinch of salt to the main mix, not the suggested 1 tsp. The batter was quite liquid, so I used buttered crumpet rings to shape them on the griddle and create 'flapjacks' about the size of thin English crumpets. Making them free-form would probably work fine and you'd finish up with something more like Scottish crumpets.

The book's still going back though. I don't trust it.
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