29 comments on “book

  1. Linda says:

    Should have put one good bread recipe in the Kindle sampler. After all it’s supposed to be bread recipe book. I am interested in bread not scones or cookies.

  2. Do you have any wholesale accounts in SAN JOSE.

  3. darwin nate says:

    i would love to get myself a copy real soon..
    am getting really excited to try to remake your breads..

    • do it man!! you can order on amazon, it’ll be released 4/15.

      • darwin nate says:

        hey Josey, i have got your book!!! yeah!!
        i am from Indonesia, the climate here is quite hot, nowadays it’s around 35 celsius outside, so i am not really sure how to find the right room temperature to try to make my first loaf, which according to your book must be below 27 right?
        any suggestion mate?

      • you can adjust by using cooler water – try mixing with 10-15 celsius water, and take the dough temp and make adjustments from there! as its so warm there, you will probably want your dough temp to be more like 22-23 or so, as it will only get warmer as it acclimates to ambient temp.

  4. matthew sandford says:

    Your cookies look amazing do you deliver to the uk as i am interested in your food

  5. joe says:

    my book just arrived today – good job josey
    best wishes from stuttgart / germany
    joe

  6. detech'd says:

    Can I purchase your book at The Mill itself?

  7. […] with his new book on baking released by Chronicle Books, he can share his love of dough with the masses — who are sure […]

  8. I can’t bake bread. I will be buying your book.

  9. Joni says:

    I’m proof anyone can make bread, especially if they buy the Josey Baker Bread Book. I’m loving everything I’ve made so far and so is my husband. I feel like an artisan! Thanks Josey. When are you coming to NJ?

  10. Jo says:

    I just bought your book yesterday from Amazon in Australia. I was only planning on reading the first couple of chapters to get started but I really enjoyed your little stories and I ended up reading the whole book! Your enthusiasm is contagious – Im so excited to get started!
    I am waiting on my first loaf now resting in the tin and I started my sourdough starter in anticipation!
    Thanks for the inspiration Josey!

  11. Carl Crysler says:

    I bought your book and the recipies look great. Unfortunately, I can’t get the wheat flour sourdough starter going (as per your instructions). I keep getting a dark watery line on top of the mix after 1- 5 days, with no bubbling action. I have tried it at constant 65F and also 72F, and have increased flour in the mix for a thick “pancake mix”, to no avail. We are on the humid east coast, if high humidity is a factor.

    • try using whole grain rye flour, same proportions.

      • carl says:

        The rye flour bumped it up quickly. Good call. I also changed from Britta-filtered well water (which is pH adjusted due to acidic content) to bottled water (Poland Springs, from Maine), and that helped a lot. Also made the starter a thicker “goop”, and started another with white flour only. The white flour starter is fast (5 days, daily changing) and has more sour taste than the wheat/rye starter. My family prefers the latter. Thanks

  12. I bought the book and the first two breads turned out great! However, my sourdough starter, after 1 week, is growing wispy white mould. I assume this is not a good sign. Should I just keep feeding and hope it goes away?

    • congrats on the success! and oh no about the mold! try using all whole grain rye flour for your starter.

      • I scooped off the mould and took a clean part of the starter. I fed it and continued as usual. It is now happy as Larry.

        It seems that if it is warm my starter runs out of oomf after a day. At this stage is starts developing mould but if I feed it before hand it does not.

  13. I am still enjoying baking my way through your book. My bread rises nicely but does not burst open at the slash like yours does. I though either my yeast is running out of steam, or my slashing needs work. Got any ideas?

    • howdy stephen! your bread loaf needs to have some life left when you put into the oven so it can BURST with power. and also you need to make sure you’ve got enough steam in the oven so it can expand… too many factors to get into here, but make sure of those two things, and you’re moving in the right direction.

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