Really enjoyed it and the recipes are fab! I'm looking forward to having my own sourdough starter to try more!

I love to make bread and make the alter bread for communion at our. Church. I also like to make sourdough bread. This book has some technical information about the bread making process that I really enjoyed. It also has good, reliable recipes. That is important in bread making because so much time is involved in the process. I use this book a lot.

I adore this book. It's informative, beautiful photograph and layout make it a joy to look at.
A must have for any baker, beginners or advanced.

I was interested in reading about "Real Bread" after a friend gave me some starter. I didn't know anything about baking bread, so I was curious about the "Real Bread" craze. The book was very informational and helpful, and the illustrations were instrumental in my learning how to prepare my starter (and especially how to knead) in order to get the best bread.

Slow Dough is a very interesting collection of recipes that I cannot wait to try out. The instructions are very clear and the pictures are a real help. I deeply enjoy the histories of the breads this book includes.

Really enjoyed this book. Maybe a little more technical than I was looking at. But a lot of good tips on bread baking and many new recipes I have had a good time trying. For the USA like the fact the recipes have been converted to our measurements so it made it easier to try them!!

Great recipes - working on post upcoming at http//watermelonandseasalt.wordpress.com

Thank you for the opportunity

Interesting. I'm a bit of a sourdough purist - I dislike "sourdough" recipes that add commercial yeast - but not as much as Young and the "Real Bread" movement. A good many interesting recipes, though they also like using very odd flours (rye is pretty standard, but there are recipes for amaranth, spelt, and odder grains). I haven't yet made any of the recipes, largely because the ones that caught my eye mostly require the odd flours. But there are more standard breads (and other things - pancakes, biscuits, etc) in here, and I'll try some soon.

British baking at its finest, I found this to be a good starting point as an American.

A compilation of bread recipes, I did find myself having to just read most of them as the ingredients were not easy for me to find, and the overall skill needed was a bit beyond my basic set. That being said, the instructions were clear and precise and would have been easy to follow.

A good start, this book is definitely not for the beginning baker and will take some more work and a wider variety of ingredients than I have readily available. Worth the look for anyone starting to move into the more difficult British baking style.

This is a perfect companion for home bakers and those who bake for a living. It is refreshing that this is more than simply a collection of slow bread recipes but a full guide on why and how slow bread is good to bake.

I have a love affair with bread. I enjoy making it, even if my loaves come out looking like a great experiment.

This title gives me hope for making a better loaf. I just need to find the time to hit my 'test kitchen' more often.

I could go on for days about all the wonderful recipes in this book, there are many and they look delicious. I could also go on for some time about the thorough equipment section in the book...different books suggest different things so I like reading what different bakers suggest. I also could speak largely about the useful terms and techniques which had a couple of terms I wasn't familiar with so it proved quite useful. While these parts of the books could have me talking for days, I was most impressed with two other sections - the fight for better bread (yes there is a Real Bread Campaign) and the troubleshooting section (I for one don't always get it right).

I am yet to have read a dough book that has discussed the fight for better bread. I often worry about what is in our supermarket and chain bakery breads which is why I like fresh, homemade bread. I like that the author explains when the changes happened in the UK to bread and it has prompted me to look at it from an Australian perspective.

The troubleshooting section is perfect for me...it probably does not help that I can be the type of person that adds a little extra and doesn't worry about it, although the finished product is most always compromised. When it comes to baking bread I believe a troubleshooting section is essential for reader satisfaction, bread can be an art but a very precise art.

Thank you to NetGalley and the publisher for the opportunity to read this book and leave an honest review.

The beginning of this book is full of information about the slow food movement and how making real bread fits in it. It also provides tips on how to make the bread at home and what to do if there are problems with your bread. Once you get past this wealth of information the recipes are interesting and provide the measurements in both weight and measures making it accessible to most cooks.

An interesting read, with some decent recipes contributed that made great bread. However as I read it, as an armature baker I did feel that it took itself almost too seriously in it belief in "real bread".

The formatting makes the book very difficult to read, but perhaps that is an issue with the eBook ARC. This book appears to be more for a small, commercial baker than for a public library audience. While I do select for a culinary program as well, I would pass on this title for my library's collection.

As I like to bake my own bread (although to time only in the winter, for the summer I will have to build an oven in the garden!), I'm always happy to read a new book about baking bread. This one has not only got a lot of recipes, it also tells you something about how bread should be, and sadly, about how it often enough is..
I always thought in Austria (where I live), the bread you buy is very superior to bread you buy in a supermarket in Great Britain or the U.S. (yes, it is not the first book I read about food in GB), and than one day I read what was in this nice organic rye-bread I was just going to buy. I don't remember everything on the list, but there were a few strange ingredients, which I never included in my rye-bread, simply because they were not necessary, and yes, even palm-oil!!!
So as I'm baking my own bread as often as not, I already knew about he slow-dough-method, because it's the only one that works with rye, but I've not had a sourdough that I named since I was a child. It was nice to remember 'Hermann', a cake-batter, that was basically a sour-dough, which you had to feed and stir regularly, before taking some of it and baking a cake with it. The rest just went back in the fridge and you fed it and stirred it, and if you forgot to stir it, it tried to conquer the whole fridge, which my mother didn't find as funny as we children. So when I made some new sourdough I told my children about 'Hermann' and now our sourdough is also named Hermann, and we talk to him every time we feed him.
For everyone who likes to bake his or her own bread and doesn't know how the slough-dough-method works, I can only recommend this book, or for anyone who just likes to bake bread, period.

I LOVE bread! lol! Seriously, I am not trying to sound like an Oprah commercial, but I really do love bread! I also love learning how to make better bread at home! Thank you Chris Young for helping me learn new recipes and new tips and tricks for making bread at home! And I love smelling my fresh bread baking and dreaming of eating it!

I love this book. The instructions and hints given are wonderful and certainly the best presented I've ever seen. There are so many recipes that I would love to make. The only downside is that fresh yeast isn't readily available where I live and I wish substitutes were given for instant yeast.