A baking book by someone who went to school for chemistry should be more interesting. I was hoping for more new stuff; instead mostly there’s a base recipe (sourdough, challah, croissant, etc) and some variations. Not to say there’s nothing here I’d try, rye in a pate sucree (basically a pie dough) sounds intriguing, as does carrot, currant, pecan loaf. The author is pretty open about their background as well as their preferences in terms of ingredients and equipment; the issue is for me that […]