Seize Your Copy The Great British Bake Off: How To Avoid A Soggy Bottom And Other Secrets To Achieving A Good Bake Formulated By Gerard Baker Distributed In Booklet

did I just read I like cookery books that can be read as books,

This little hard back is quite quaint in appearance and is full of tips presented coherently and written enjoyably,

For experienced bakers there is still, at least for this baker plenty to raise an “I didnt know that” eyebrow to.


I keep this book out so that friends visiting the kitchen am an browse through it and grab some nuggets of knowledge / but I wouldnt let any of them borrow it Not quite finished with this one, but I have loved what I've read so far! I thought I already knew a lot about the science of baking, but this book has taught me a ton.
Plus, it's charmingly British. I was attracted to this book by the subtitle, as I have had problems with a soggy bottom on my rhubarb pies.
The book covers cakes, biscuits, bread, pastry, desserts, and fillings, There are some basic recipes for common creations included in each section, lots of history, information on the chemistry of baking, and lots of helpful tips and

guides to getting a good result.
I know have some strategies to try the next time I make a pie, A select history of British baking interwoven with recipes, Read it primarily to improve my baking but only collected a few useful tips, A nice little book with a lot of background information about baking, A must read for all keen bakers, A bit disappointed as the only recipe I have tried was a disaster! The experience hasn't encouraged me to try any more.
A blend of baking history and knowhow, Definitely delighted in this little book, As a beginner baker, this was a good book to gain general tips and knowledge about baking but I feel it fell short in other ways.
Techniques were described but lacked photos or illustrations to help explain, There were many interesting facts and charts of helpful temperatures such as how to make various types of caramel,

The only recipe I have made from here is the basic white bread, I only have one loaf tin so I reduced the recipe in half, It came out well, but took more time than specified in the recipe, The bread had a lovely crust and crumb,

Overall, I found it helpful and would consider it a decent reference cookbook for new bakers, didn't finish in time for summer reading, it was for the book about food square, Great collection of tricks, techniques, history, and recipes, I enjoyed learning the history of some of the things weve seen made on GBBO and I picked up a few recipes Id like to try out.
I do wish there were photos though baking books with no photography are a bit frustrating since you dont have an idea of what the finished product should look like.
Its a quick read though, so well worth picking up, Banish sunken sponges, burned caramel and soggy bottoms from your kitchen forever!
This book answers overessential baking questions, looking at the common techniques we use and the history of how they came about.

Why do cakes sometimes sink in the middle
How can I tell if my bread is perfectly risen
Why haven't I been able to whisk my egg whites properly
There are alsoclassic recipes demonstrating the key skills that every baker should know all to help you perfect your baking at home.
.