World Sourdoughs from Antiquity

Rating:
Summary: Part excellent, part bad
Review: Wood knows too much about his subject, which leads him to tacitly assume knowledge a beginner doesn't have. This book has much to help a beginner, but it's organization is awful. He provides a nominal step-by-step approach from activating starter to baking, but vagueness precludes following it. For example, at one point he instructs users to "place the culture in a bowl and add 2 C warm water." But he gives no clue to how much of "the culture" and his instructions could make it from 2 to 4 or more cups of thick liquid.

Rating:
Summary: Part excellent, part bad
Review: Wood knows too much about his subject, which leads him to tacitly assume knowledge a beginner doesn't have. This book has much to help a beginner, but it's organization is awful. He provides a nominal step-by-step approach from activating starter to baking, but vagueness precludes following it. For example, at one point he instructs users to "place the culture in a bowl and add 2 C warm water." But he gives no clue to how much of "the culture" and his instructions could make it from 2 to 4 or more cups of thick liquid.