A few months ago I felt my bread-making could do with some tweaking. I borrowed this library book & later purchased it online.
I admit, I look for quite technical cookbooks after doing more than a few decades commercially, I’m pretty fussy. Having said that, I’m no baker so this book ticked a lot of boxes for me.
Highlights include: Sourdoughs, baguettes, cibatta, panettone, fruit & rustic breads of endless varieties. No bells & whistles here, just good factual recipes plus good background information on working with a variety of starters.
All this bread-making was before Cygnets recent bakery take-over. The Yoyo bakery is pumping out fabulous loaves made from locally grown & milled flour direct from Oatlands-Callington mill. The dedicated yoyo crew are using Tassie produce where possible & making everything from stollens, danishes, poppy-seed pastries & other sweeties of a distinctly European flavour. Cygnet now has one of the best bakeries around, taste & texture mean something, plus the Pies are really excellent too…Checkout Yoyo soon, you won’t be disappointed..