Minor updates to a classic.
I already have the original Bread Baker’s Apprentice book on the shelf and it’s certainly a comprehensive resource on the art and science of bread making. It’s also one of the originals, published 15 years ago when people were probably more likely to buy a bread machine than make a sourdough bread from scratch.
In this new 15th anniversary edition, Reinhart has updated a few things. There is a new preface, the introduction has been tweaked, the methods (especially as related to mixing and sourdough) have been improved, additional comments have been added to recipe headnotes, and there are some minor recipe changes here and there. Also, the resources section has been totally rewritten – with a much greater emphasis on useful websites, because, well, 15 years. In terms of new content? Three new recipes: A sprouted wheat and brown rice bread, sprouted whole wheat onion and poppyseed bialys and beyond ultimate cinnamon and sticky buns.
In short, if you already own The Bread Baker’s Apprentice, this is not a required upgrade. If your old copy is beat up and you’d like to replace, then by all means, get the new one. If you’re still happy with it, maybe check this one out for the small changes, but it’s not going to change your life. On the other hand, if you don’t already own the original version, and you love bread, this is a book that deserves a spot in your library, as a reference as much as a recipe book.
I received this book from Blogging for Books for this review.