I was a pretty good bread baker before, or so I thought. Mr. Reinhart has taught me that a lot of the folk wisdom about home breads is totally wrong (for example, I no longer proof my bread in a warm place). Using his techniques, I've been producing wonderful, flavorful breads with perfect crusts -- neither too soft nor too crunchy -- and even interiors. If you're even slightly serious about bread baking, this book is worth the price several times over.

• Would you recommend this to a friend? Yes