Hey Boron, I was surprised by the reviews of this book. After
reading some of the comments I can understand why. Apparently the
author, Apollonia Poilne , has decided to include starter recipes
from yogurt, and spiking sourdough recipes with yeast. Nothing
ultimately wrong with those approaches but certainly not what was
expected in a book about such a venerable bakery.
What a disappointment. I was all set to purchase the book and settle
down to some serious emersion in bread baking.
Janet US

US Janet wrote:

>
> Hey Boron, I was surprised by the reviews of this book. After
> reading some of the comments I can understand why. Apparently the
> author, Apollonia Poilne , has decided to include starter recipes
> from yogurt, and spiking sourdough recipes with yeast. Nothing
> ultimately wrong with those approaches but certainly not what was
> expected in a book about such a venerable bakery.
> What a disappointment. I was all set to purchase the book and settle
> down to some serious emersion in bread baking.
> Janet US


mmmm, nice. All that delicious Monsanto GMO poison in your bread.
Enjoy!

--
The real Bruce posting with charset=WINDOWS-1258 (see headers)

On Wed, 03 Feb 2021 13:37:51 -0700, US Janet wrote:

> Hey Boron, I was surprised by the reviews of this book. After
> reading some of the comments I can understand why. Apparently the
> author, Apollonia Poilâne , has decided to include starter recipes
> from yogurt, and spiking sourdough recipes with yeast. Nothing
> ultimately wrong with those approaches but certainly not what was
> expected in a book about such a venerable bakery.
> What a disappointment. I was all set to purchase the book and settle
> down to some serious emersion in bread baking.
> Janet US

Here is the review I posted on our public library website in December 2019:

"If you are a keen bread baker then theres not that much here for you.
Indeed, the 1, 2 and 3 star reviews at Amazon pretty well summarize its
shortcomings, even though it is an attractive volume.

There are only 6 bread recipes (2 "SD", 2 rye, pain de mie and brioche) 3
gluten free loaves, some cake and pie recipes and, it seems, a lot for
dishes using bread or breadcrumbs. The recipe for the famous "Punition"
cookie is given and there are instructions on how to make cultured butter.

The recipe for the famous miche starts with making the levain with some
yoghurt in the recipe and then puts yeast in the final mix. This despite
the fact that Appolonia has stated elsewhere that it is a naturally
leavened bread.

I have eaten the walnut bread from the London branch and I have tried to
duplicate it without much success. Here she gives the proportion of nuts to
the standard dough so that might prove helpful. However, the walnut loaves
that I bought appear to have contained a much higher proportion of nuts."

On Wed, 3 Feb 2021 14:53:17 -0700, Graham > wrote:

>On Wed, 03 Feb 2021 13:37:51 -0700, US Janet wrote:
>
>> Hey Boron, I was surprised by the reviews of this book. After
>> reading some of the comments I can understand why. Apparently the
>> author, Apollonia Poilne , has decided to include starter recipes
>> from yogurt, and spiking sourdough recipes with yeast. Nothing
>> ultimately wrong with those approaches but certainly not what was
>> expected in a book about such a venerable bakery.
>> What a disappointment. I was all set to purchase the book and settle
>> down to some serious emersion in bread baking.
>> Janet US
>
>Here is the review I posted on our public library website in December 2019:
>
>"If you are a keen bread baker then there’s not that much here for you.
>Indeed, the 1, 2 and 3 star reviews at Amazon pretty well summarize its
>shortcomings, even though it is an attractive volume.
>
>There are only 6 bread recipes (2 "SD", 2 rye, pain de mie and brioche) 3
>gluten free loaves, some cake and pie recipes and, it seems, a lot for
>dishes using bread or breadcrumbs. The recipe for the famous "Punition"
>cookie is given and there are instructions on how to make cultured butter.
>
>The recipe for the famous miche starts with making the levain with some
>yoghurt in the recipe and then puts yeast in the final mix. This despite
>the fact that Appolonia has stated elsewhere that it is a naturally
>leavened bread.
>
>I have eaten the walnut bread from the London branch and I have tried to
>duplicate it without much success. Here she gives the proportion of nuts to
>the standard dough so that might prove helpful. However, the walnut loaves
>that I bought appear to have contained a much higher proportion of nuts."

Saved. Sounds like you were disappointed as well. I Don't need to buy
another bread book.
Janet US

On Wed, 03 Feb 2021 18:22:11 -0700, US Janet wrote:

> On Wed, 3 Feb 2021 14:53:17 -0700, Graham > wrote:
>
>>On Wed, 03 Feb 2021 13:37:51 -0700, US Janet wrote:
>>
>>> Hey Boron, I was surprised by the reviews of this book. After
>>> reading some of the comments I can understand why. Apparently the
>>> author, Apollonia Poilne , has decided to include starter recipes
>>> from yogurt, and spiking sourdough recipes with yeast. Nothing
>>> ultimately wrong with those approaches but certainly not what was
>>> expected in a book about such a venerable bakery.
>>> What a disappointment. I was all set to purchase the book and settle
>>> down to some serious emersion in bread baking.
>>> Janet US
>>
>>Here is the review I posted on our public library website in December 2019:
>>
>>"If you are a keen bread baker then there’s not that much here for you.
>>Indeed, the 1, 2 and 3 star reviews at Amazon pretty well summarize its
>>shortcomings, even though it is an attractive volume.
>>
>>There are only 6 bread recipes (2 "SD", 2 rye, pain de mie and brioche) 3
>>gluten free loaves, some cake and pie recipes and, it seems, a lot for
>>dishes using bread or breadcrumbs. The recipe for the famous "Punition"
>>cookie is given and there are instructions on how to make cultured butter.
>>
>>The recipe for the famous miche starts with making the levain with some
>>yoghurt in the recipe and then puts yeast in the final mix. This despite
>>the fact that Appolonia has stated elsewhere that it is a naturally
>>leavened bread.
>>
>>I have eaten the walnut bread from the London branch and I have tried to
>>duplicate it without much success. Here she gives the proportion of nuts to
>>the standard dough so that might prove helpful. However, the walnut loaves
>>that I bought appear to have contained a much higher proportion of nuts."
>
> Saved. Sounds like you were disappointed as well. I Don't need to buy
> another bread book.
> Janet US

You probably WILL but not this one:-)

On Wed, 03 Feb 2021 18:22:11 -0700, US Janet >
wrote:

>On Wed, 3 Feb 2021 14:53:17 -0700, Graham > wrote:
>
>>On Wed, 03 Feb 2021 13:37:51 -0700, US Janet wrote:
>>
>>> Hey Boron, I was surprised by the reviews of this book. After
>>> reading some of the comments I can understand why. Apparently the
>>> author, Apollonia Poilne , has decided to include starter recipes
>>> from yogurt, and spiking sourdough recipes with yeast. Nothing
>>> ultimately wrong with those approaches but certainly not what was
>>> expected in a book about such a venerable bakery.
>>> What a disappointment. I was all set to purchase the book and settle
>>> down to some serious emersion in bread baking.
>>> Janet US
>>
>>Here is the review I posted on our public library website in December 2019:
>>
>>"If you are a keen bread baker then there’s not that much here for you.
>>Indeed, the 1, 2 and 3 star reviews at Amazon pretty well summarize its
>>shortcomings, even though it is an attractive volume.
>>
>>There are only 6 bread recipes (2 "SD", 2 rye, pain de mie and brioche) 3
>>gluten free loaves, some cake and pie recipes and, it seems, a lot for
>>dishes using bread or breadcrumbs. The recipe for the famous "Punition"
>>cookie is given and there are instructions on how to make cultured butter.
>>
>>The recipe for the famous miche starts with making the levain with some
>>yoghurt in the recipe and then puts yeast in the final mix. This despite
>>the fact that Appolonia has stated elsewhere that it is a naturally
>>leavened bread.
>>
>>I have eaten the walnut bread from the London branch and I have tried to
>>duplicate it without much success. Here she gives the proportion of nuts to
>>the standard dough so that might prove helpful. However, the walnut loaves
>>that I bought appear to have contained a much higher proportion of nuts."
>
>Saved. Sounds like you were disappointed as well. I Don't need to buy
>another bread book.
>Janet US


An 11 year old reminiscence about Poilane from David Lebovitz.

https://www.davidlebovitz.com/poilan...-de-bar-paris/