Best Review on Pretzel Making Home Andrea Slonecker
OK, I share the author's fascination with pretzels. I grew up with the Phili version (oblong, soft, cold) and ate at a minimum one in the morning and one in the afternoon at school. (Often got the hot version on the way home from school). I'm snacking on one for breakfast (home made) as I create this review.
I can confirm the research the author did from the East Coast to Germany, and even taught some Germans something about pretzels while living there.
Some things for me the author suggest just aren't going to happen (a pro grade mixer). I just use a stupid auto bread maker to knead my dough... Other than that... Everything in the book is spot on.
I like the detail on preparing mustards. I agree that fresh mustard makes a Big Difference, and loved the recipes for mustard sauces as much as the finer details on the pretzel itself.
While I'm not a beginner, the book is a great shortcut on the best flour (and why), etc. The resource section for things like food grade lye was something I had discovered only a month before this book came out after much research. It would have saved me a 1/2 day of research to find the same supplier if the book came out a month sooner.
I really am thankful for all the 'cut to the chase' parts I still was digging out.
An artisan 'pretzel' bread is truly memorable. And yes, I often use the basics to make a sandwich loaf type bread as I first tasted in Frankfurt. This book is helping me refine without the trial and error.
OK, I share the author's fascination with pretzels. I grew up with the Phili version (oblong, soft, cold) and ate at a minimum one in the morning and one in the afternoon at school. (Often got the hot version on the way home from school). I'm snacking on one for breakfast (home made) as I create this review.
BalasHapusI can confirm the research the author did from the East Coast to Germany, and even taught some Germans something about pretzels while living there.
Some things for me the author suggest just aren't going to happen (a pro grade mixer). I just use a stupid auto bread maker to knead my dough... Other than that... Everything in the book is spot on.
I like the detail on preparing mustards. I agree that fresh mustard makes a Big Difference, and loved the recipes for mustard sauces as much as the finer details on the pretzel itself.
While I'm not a beginner, the book is a great shortcut on the best flour (and why), etc. The resource section for things like food grade lye was something I had discovered only a month before this book came out after much research. It would have saved me a 1/2 day of research to find the same supplier if the book came out a month sooner.
I really am thankful for all the 'cut to the chase' parts I still was digging out.
An artisan 'pretzel' bread is truly memorable. And yes, I often use the basics to make a sandwich loaf type bread as I first tasted in Frankfurt. This book is helping me refine without the trial and error.