Thanks for the great info. Take your paperback books to an office supply store and have them spiral bound for a few dollars and you can more easily use them. The store will chop off the binding then punch holes for the spiral. I’ve done this with quilting books and Bible study books. It make live easier.
nice booktour, i have to say about one thing, i love when somebody “working with the glasses” when talks about something and showing it using glasses, take them on and off, nice aura 👌
When I have found a paperback cookbook I truly love,I take to the local office supply store and will pay to have the book spiral bound. I found I can open the book flat and I tend to use it more. Thank you for your vlog. I have learned so much about sourdough and fermentation. ❤
I have most of these books and a few more. Due to visibility issues due to age, I usually get these as Kindle books so I can adjust the font to what is comfortable for me.
Thanks for all the great suggestions! I appreciate all the details you included, especially those practical ones like font size, ease of staying open, etc. Thank you!
When home sourdough bakers have gotten a couple years of experience they might like to look at Open Crumb Mastery, by Trevor J. Wilson. Also, How To Bake More Bread, by Michael Kalanty, a textbook of sourdough written for the professional baking school and the home baker as well. Another great RUclips channel I'd highly recommend is The Sourdough Journey.
Anja, I want to recommend a dish for your channel. “Kaspressknödel” are currently completely hip here. At almost every Bavarian and Austrian mountain restaurant you will find this dish as a soup, salad or other creative combinations. They are very tasty....😊
Thank you for your reviews. I'm new to bread and sourdough baking and i only want one or two books. I'd like one to include rye recipes as i find this is better for me. Have you read The Rye baker by Stanley Ginsberg? Any thoughts?
I bought that Tartine book by Chad Robertson. I've hardly used it. Way too wordy. I prefer to just watch someone like you and a few others to gain knowledge
I like that Leo’s book is very detailed however, I don’t like that every recipe uses a levain. This makes it more time consuming and difficult for beginner bakers.
Thanks for the great info. Take your paperback books to an office supply store and have them spiral bound for a few dollars and you can more easily use them. The store will chop off the binding then punch holes for the spiral. I’ve done this with quilting books and Bible study books. It make live easier.
Good idea and thank you so much for sharing 👍💛 ~ Anja
Great idea.
That's awesome. I should do my other cookbooks that way! Thanks for the info!
nice booktour, i have to say about one thing, i love when somebody “working with the glasses” when talks about something and showing it using glasses, take them on and off, nice aura 👌
When I have found a paperback cookbook I truly love,I take to the local office supply store and will pay to have the book spiral bound. I found I can open the book flat and I tend to use it more. Thank you for your vlog. I have learned so much about sourdough and fermentation. ❤
Wonderful! Thank you so much for sharing and good to hear you enjoy my videos and find them helpful ☺️ ~ Anja
I have most of these books and a few more. Due to visibility issues due to age, I usually get these as Kindle books so I can adjust the font to what is comfortable for me.
Thank you for sharing! I'm glad you found what works for you 😊 ~ Anja
I really enjoyed this video-thanks so much!
Thanks for all the great suggestions! I appreciate all the details you included, especially those practical ones like font size, ease of staying open, etc. Thank you!
You are so welcome! I am really happy to hear you enjoyed this video ☺️ ~ Anja
Well done and thanks for the info
So glad to hear you enjoyed this video 😊 ~ Anja
When home sourdough bakers have gotten a couple years of experience they might like to look at Open Crumb Mastery, by Trevor J. Wilson. Also, How To Bake More Bread, by Michael Kalanty, a textbook of sourdough written for the professional baking school and the home baker as well. Another great RUclips channel I'd highly recommend is The Sourdough Journey.
I'd have differ on your take about paperback books. I'd have to say paperback book are something that is comfortable to take to bed to read.
Thank you so much for sharing those 😊 ~ Anja
I am purchasing this on Amazon in the spiral version. Thank you, excited to get this soon!
Nice! Enjoy the book!
Thankyou for your book reviews today. I’m a fan of Vanessa’s as well.
Nice and yes, The Sourdough School is great 😊 ~ Anja
I just enjoy your channel so much.
Thank you so, so much!!! That makes me really happy to hear 💛 ~ Anja
My favorite cookbooks are spiral bound. They stay open to the correct page 😊😊
Anja, I want to recommend a dish for your channel. “Kaspressknödel” are currently completely hip here. At almost every Bavarian and Austrian mountain restaurant you will find this dish as a soup, salad or other creative combinations. They are very tasty....😊
Thanks for the tip! I'll check it out 😊 ~ Anja
I bought Artisan Sourdough today on Amazon for $15.
Thank you for your reviews. I'm new to bread and sourdough baking and i only want one or two books. I'd like one to include rye recipes as i find this is better for me. Have you read The Rye baker by Stanley Ginsberg? Any thoughts?
I don't know The Rye Baker, sorry. I have a rye bread recipe here: ruclips.net/video/xROxCknXmlA/видео.html
Was wondering if you have put your recipe for your German dense bread loaf somewhere for us to try baking ?
Yes, I have: ruclips.net/video/L5GgppcclBM/видео.htmlsi=iBj2aSbdGkbI8vkV
Which book do you think would be the best as far as using fresh ground flour?
They're all good for that ~ Anja
Salam alaikum 🙏 MashAllah great and beautiful work 👏👍 my dear friend 🙏❤️🌺🙏🤲 from Pakistan 🇵🇰
Thank you so much 💛💛💛 ~ Anja
I bought that Tartine book by Chad Robertson. I've hardly used it. Way too wordy. I prefer to just watch someone like you and a few others to gain knowledge
Haha, yes, I get it. We all have different learning styles 😊 ~ Anja
I like that Leo’s book is very detailed however, I don’t like that every recipe uses a levain. This makes it more time consuming and difficult for beginner bakers.
Good point!