If you want to impress me with a cooking/baking book give me a bit of history woven in with technique! Hawkins does that beautifully in this book! I loved it!

I love baking, and I'm really good at it. Just ask my family and coworkers. However, bread has always been difficult for me to master. I try, I fail, my bread is hard, it's a disaster. That's what initially drew me to COMPLETE STARTER GUIDE TO MAKING BREAD. Perhaps it's time for me to just reset everything and try from the beginning.

This book is incredible. It starts off with a detailed history of how bread has contributed to society, and then goes deep into the different ingredients. I particularly enjoyed reading about the different types of flours and how regional flour is.

When this book tells you that it's a starter guide, believe it. It goes into what equipment you should use, including how to knead the bread when you're preparing it. It felt like a nice refresher and I noticed that I have been skipping essential elements of my bread making, which is probably why I have been so unsuccessful in the past.

The actual recipes are also wonderful, and they include the ingredients in both volume and weight measurements. That's always a sign of a great cookbook to me. I also jumped for joy that the recipes include fresh yeast, which has always been my go-to yeast for bread, but it's very difficult to find recipes with fresh yeast.

I started with the whole wheat loaf. The instructions were clear and my bread turned out quite delicious. It was a lot more simple than I had originally thought and I felt fully supported by the instructions in the book.

This book is perfect for anyone who is wanting to get starting making fresh breads, who has had difficult making bread in the past, or someone who is starting off on their own in a new apartment or house. Overall, it's a delightful book that makes a great addition to any kitchen.

I requested this arc for my mother because she enjoys trying out recipes and what not and I think this is a great book for a 55+ demographic and you can see clearly that the author cares deeply and thoughtfully on the subject.

This as a lovely, comprehensive guide to making bread. I liked the variety of recipes and techniques in this book.

A heavenly delight to making bread. The detailed recipes and inkling into the world of baking breads would entice all the culinary lovers out there. I would simply read and re-read this one over my lifetime.

I received an arc from netgalley and honestly reviewed the Complete Starter Guide to Making Bread by Kathryn Hawkins and made two of her recipes: Corn Tortillas and The Slow Loaf. Like most typical cookbooks it started off with a brief history of bread making in different cultures, the different types of flours, add - ins, how to 'decorate your dough, equiptment and even a troubleshooting guide. The book is full of beautiful mouthwatering pictures of all types of breads and flatbreads and the recipes have very detailed step by step instructions. I chose to make tortillas as I've always made them with Maseca so this was slighly different for me. they came out pretty good but as a lifetime Maseca only tortilla maker and consumer I don't think I'll be switching my recipe anytime soon. I made her slow - cooker loaf as I do love my slow cooker and I will definitely be making it again.

One of the things I loved about this guide is how approachable it is. Hawkins expertly breaks down the art of bread making into digestible steps, ensuring that even absolute beginners feel confident tackling their first loaf. Hawkins weaves in the history and chemistry of bread making. It’s not just about following instructions; it’s about understanding the process. The photography in the book is absolutely stunning and serves as both inspiration and a visual guide for bakers. Seeing what the end product should look like gave me the confidence to try more challenging recipes, and it was a joy to flip through the pages just to admire the artistry.

This is a wonderful book for anyone who wants to get into bread making or who already started but wants new recipes and to learn more! The book did a great job of going into details and helping to lay out everything that the reader needs to know in order to be successful at making bread; tools, techniques, ingredients, different types of flours & breads, etc. She really dived into some of the science behind the ingredients and making of the bread which I think is awesome in understand and being successful at making bread. The recipes themselves look amazing, I have only tried one so far but am super excited to try some more! I like that they are ingredients I am able to find rather then being weird ingredients. I love this book and think it is a great thing to have in my kitchen and anyone who enjoys baking would love it!

This book is a true treasure trove. I am going to add it to my cookbook collection. I can hardly wait to have the smell of the bread coming in from the kitchen. Thank you for allowing me to preview this book. I am excited to use it!

I have no prior knowledge on making bread—before the pandemic, I did not know much about home cooking and baking. But once COVID-19 hit, like most people, I found myself interested in cooking more elaborate recipes and kept seeing people making bread at home from scratch. This book is perfect for those who want to learn more about the background of bread, its history and how to get started.

One of the best things about this book is how detailed it is—every little thing about bread making gets explored thoroughly, from the history of bread to the nuts and bolts of how different types of flours and wheat affect your dough. I had no idea how much science goes into making bread, and I love that Kathryn Hawkins takes the time to explain it all. Whether you’re just curious about the process or trying to perfect your bread recipes, this book has your back. It's like a crash course in everything you need to know starting with the essentials.

What I really appreciate is the way the book walks you through the basics without making it feel overwhelming. It doesn’t throw in crazy ingredients or processes which are too difficult for a beginner. It also takes you through troubleshooting tips. Plus, if you’ve ever wondered why baking soda and baking powder are so different (I know I have!), the answer is in there, along with so many more scientific explanations which are very interesting.

I love that the recipes are very well-written and easy to follow. Whether you're making grissini bread sticks, naan, or a rye sourdough, the instructions are clear, and the photographs make it all look very appetizing. I’ll be trying out the recipes of this entire book, one loaf at a time!

If you’ve ever wanted to make bread but didn’t know where to start, this book is your perfect guide. It’s accessible, informative, and will make bread baking exciting. It's also a great gift for anyone looking to dive into the world of baking. Get ready to impress your friends and family with homemade bread.

Complete Starter Guide to Making Bread by Kathryn Hawkins is a fantastic resource for both novice and experienced bakers. With its comprehensive collection of recipes—from buns to baguettes—Hawkins offers clear, easy-to-follow instructions that make bread-making accessible and enjoyable. Whether you're just starting out or looking to refine your skills, this guide is the perfect companion for creating delicious, homemade bread. (I received an advance reader copy and all opinions are my own.) A must-have for any baker’s kitchen!

This book is meant to help bakers make breads. It's especially good for bakers who are interested in baking their first loaves.

It starts with a history of breadmaking from prehistoric times through the current day, from flat breads, to yeasted breads, to the light, very soft bread I grew up eating, and onto bread machines and air fryers and then onto artisanal breads that are very popular today. It also describes modern farming and the composition and purposes of various types of wheat and other types of flours. I always enjoy reading the beginning chapters of books because the authors spend time writing them to impart interesting and useful information to their readers. She also explains the components of some recipes. I remember asking, many years ago, some other scientists the differences in baking with of baking soda and baking powder. We all knew the differences in the chemical structure, but none of us knew why or when you use one or the other. The answer is here!

Some of the best pages are those where the author describes some frequently encountered problems making the dough and troubleshooting baking issues. And the photographs show some common types of failures, as well as beautifully textured, successful breads. About half the book contains recipes, detailed instructions and photographs of breads. You'll find everything from bread sticks and pitas to fancy braided breads and brioche. There are also recipes for dessert breads, like doughnuts, chocolate bread. She also includes some gluten free options.

I recommend this to any bread baker who wants to learn more about the process of bread baking, but it's especially useful for new break bakers.

I love bread and learning to make bread has been a lot of fun and this book really helps towards that goal.

This is the perfect book for everyone who wants to try baking their own bread.

The book starts with some background information and some history about bread making followed by information about the most essential ingredients you'll come across while baking. It gives a lot of different but also very interesting information, you would probably normally won't get when you purchase a baking book about bread. It's good to know what you could possibly need before you go into the different recipes.

I just recently got into bread making and didn't know about the sourdough starter they use, but I will definitely try it out (hopefully it will work better than the ones I did so far).

The book covers everything you could think (or also not think) off when you want to start baking. It gives tips on how to store your bread and what to do when you have trouble with the dough or what to do when the texture has problems. It sounds like a lot, but it's really interesting to learn all the new things.

The recipes are also really diverse. It starts off with the basics, but you also get more interesting recipes like Focaccia or Chocolate bread. The recipes themselves are well written and easy to understand. A lot of the recipes also have a gluten-free option which is really nice to have because making a recipe gluten-free on your own can be really tricky. I also like that every recipe has a picture next to it that you can see what the bread should look like once it's done.

I would recommend this book to everyone who wants to start baking their own bread but also to people who maybe know a bit about baking but want to learn more.

Thank you to NetGalley and Fox Chapel Publishing for this EARC!

My ability to make bread seems to impress most home cooks. I have favorite recipes but am always looking for new ones to add to my collection. The science behind bread making depends on so many different processes going right that it truly is an art when you can impress even seasoned cooks who fear bread making. Kathryn Hawkins has given me many tips and tricks alond with some interesting recipes to try. And of course, it's up to those of us who Do bake bread to teach those who fear the process, how to produce excellent results and the COMPLETE STARTER GUIDE TO MAKING BREAD will find it's way into the kitchens of several of my neighbors, friends and young relatives. It's an excellent and thoughtful gift.

What a great title to teach a person how to make fresh and delicious breads!
The author introduces us to the ingredients required to make a tasty loaf and shows how bread has evolved over time. We get off to a fine start with recipes for basic white bread, a free-form white loaf, whole wheat and a poppy seed bread.. As we progress, we learn how to make baguettes, sourdough, ciabatta and specialty breads that are already making me hungry..
The free-form white loaf has only four ingredients: flour, yeast, water and salt. Very doable.
There are pictures in full color and vegan options. this will work for beginning bakers to experienced bread makers. The whole world is represented with tortillas, naan, matzoh, ciabatta, foccaccia, bagels, pita, and many other varieties. Soya, buckwheat,rye, rice and potato flours, cheese, marscapone, and cream add vegan options and ways to avoid allergies. Even chocolate, meats and fruit can be baked in.
We aren't limited to the oven with the advent of air fryers, slow cookers,pizza ovens and different vessels to deliver the finished product. I have always wanted to make sourdough bread, but have felt intimidated by the growth process. Every step is clearly described and I just know it is within my reach. Kneading can be done by hand or with a mixer.
The troubleshooting section is reassuring since failure is not an option. I feel reassured and it is time to bake bread! The basic white bread is in the oven and smells wonderful. It turned out great and tempting. My next project will be a loaf of sourdough. My starter has grown and it is time to bake it. Wish me luck!
This was a great accomplishment for me. It is tasty with wonderful texture.
This book is a terrific guide to baking bread and becoming self- sufficient in doing so. For me, cooking needs to be rewarding and inspiring, and this book presents all the angles, methods and techniques for achieving that perfect loaf. Bread does not last long in my house and the variety is awesome. This is already becoming a favorite volume. It also has a complete index in the back.
I am looking forward to exploring the world via bread. A bread with fruit is next on my list.

Thank you to the publisher and the author for this inspirational book. All opinions are my own.

This truly is a complete starter guide to making bread. This cookbook goes into detail on the history of bread, ingredients, utensils, basic techniques, and troubleshooting tips. Recipes include a fair variety of breads. The recipes look easy to follow. Personally I’ve been meaning to get in the habit of bread making and look forward to giving these recipes and techniques a try!

The author's not kidding when this was name a complete starter guide. This was absolutely FULL of anything you want to know about making bread. And even each fact about anything relating to making bread got explored tremendously well and so full of amazing details.

Mind you, these were the instructions we needed for the very basic of any types of bread you could think of. This was not let's make this bread or that bread filled with crazy ingredients just to make the bread more interesting. The truth is that the base of each bread itself was interesting enough - let's celebrate it for what it was and knew how to make it well, really well. I really liked this structure. This was something that every baker or wannabe baker need on the shelf. The pictures seemed a little dated and even just the cover, but I had to overlook all that and truly appreciated the details and the glory!

Thank you to NetGalley and the publisher for a copy of this. All opinions are my own.

Informative read on making bread. Will definatly be trying these recipes, directions are detailed and thorough.

I have had a lot of experience baking bread. And this book is definitely one to keep as a reference if you want to get started. I loved how simple the directions are and how easy it is to start!