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dutch dutch is offline
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Default Good books with sourdough recipes?

Hey Roland S!

Roland Here,

Yep, seems I'm the culprit.
Sorry about the confusion ALL. I've only baked SD seriously over the last
six months or so, but learned a LOT in that time; but still learning more as
I go....
I enjoyed Roland S's (and others) contributions in the FAQ's. It's a fairly
comprehensive list of SD subjects.

In future I will sign off as Roland B, so everyone knows who's who!

and a very good day to you, Roland S!


Roland B.







----- Original Message -----
From: "Joe Doe" >
Newsgroups: rec.food.sourdough
Sent: Tuesday, January 23, 2007 8:35 AM
Subject: Good books with sourdough recipes?


> In article
> >,
> "Dick Adams" > wrote:
>
> > "PastorDIC" > wrote in message
> > ps.com...
> > > > For some (Wood's *Classic Sourdoughs*) does not seem to be
> > > > mentioned in DG's excellent FAQ. It is an "update" on Ed's earlier
> > > > book ... which has now been out of print for a number of years.

> >
> > Roland reviewed the earlier book he
> > http://www.nyx.net/~dgreenw/whatares...ksonbread.html
> > Perhaps you would like to submit a review of the update?
> >

>
>
> I think there are two people signing off with Roland posting. One me
> (responsible for some of the original reviews) and someone else who
> recently plugged the Wood book. Now that I know, I will try to remember
> to sign off with Roland S to help distinguish us. I am just popping
> back temporarily so do not actually expect to participate a lot.
>
> Since the time many of the books were reviewed there have been a lot
> more books on bread. For example at the time I plugged Laurel
> Robertson, Bernard Clayton was the standard tome and he mainly had an
> encyclopedic collection of recipes. The window pane test that I
> suggested was a good end point described in the Robertson book now is
> found in every single book. The more recent books are better
> illustrated, have more specific information etc. Each has its own
> advantages. Not much interest on my end of reviewing them but the bar
> has risen a lot since the time I wrote the original reviews.
>
>
> Roland S

"Joe Doe" > wrote in message
...
> In article
> >,
> "Dick Adams" > wrote:
>
> > "PastorDIC" > wrote in message
> > ps.com...
> > > > For some (Wood's *Classic Sourdoughs*) does not seem to be
> > > > mentioned in DG's excellent FAQ. It is an "update" on Ed's earlier
> > > > book ... which has now been out of print for a number of years.

> >
> > Roland reviewed the earlier book he
> > http://www.nyx.net/~dgreenw/whatares...ksonbread.html
> > Perhaps you would like to submit a review of the update?
> >

>
>
> I think there are two people signing off with Roland posting. One me
> (responsible for some of the original reviews) and someone else who
> recently plugged the Wood book. Now that I know, I will try to remember
> to sign off with Roland S to help distinguish us. I am just popping
> back temporarily so do not actually expect to participate a lot.
>
> Since the time many of the books were reviewed there have been a lot
> more books on bread. For example at the time I plugged Laurel
> Robertson, Bernard Clayton was the standard tome and he mainly had an
> encyclopedic collection of recipes. The window pane test that I
> suggested was a good end point described in the Robertson book now is
> found in every single book. The more recent books are better
> illustrated, have more specific information etc. Each has its own
> advantages. Not much interest on my end of reviewing them but the bar
> has risen a lot since the time I wrote the original reviews.
>
>
> Roland S