Trevor Jay Wilson

Open Crumb Mastery

Posted on by Trevor

(Originally Published on November 11, 2017 by Trevor Wilson)

Hey folks.

So . . .

I know it’s been quite a while since I last posted anything. I apologize for my long absence, and for all the unanswered comments and emails left in my wake — I am sorry for the neglect. Truly.

I have no good excuse. We’re all busy and trying to juggle too many things at once – I just happen to be particularly bad at it. My time management skills are piss-poor, to say the least.

But on that note, I did manage to accomplish one productive thing while I was away – I wrote a book! Well, an eBook. That still counts, right?

Open Crumb Mastery: For the Intermediate Sourdough Baker

So yeah, this post is a sales pitch. I know, I know. Rest assured, this is the only pitch I will make. I am no salesman. I figure if people like the book, then word of mouth should do the trick. And if they don’t? Well, then I have no right trying to sell a crappy product anyway.

And I certainly won’t be putting up banner ads or sneaky pop-ups on this site. I hate that shit. At most, I’ll include a product page in the menu, and link to my book when relevant.

What I’m really aiming for with this post is to make sure that only the right people actually buy this book. It’s not for everyone. And I figure an informed buyer is more likely to end up a happy buyer than an uniformed one. I’ve said it here many times – expectations matter. I want to set appropriate expectations. Or to put it another way . . . I want to scare you off.

So with that in mind, here’s my “pitch” . . .

In brief, this is a long and text-heavy discussion on the topic of achieving an open crumb. Yes, there are plenty of pictures. But it’s such a long book that the picture-to-text ratio is quite low. It’s not meant to be a slick-production picture book like all the rest. I mean it — don’t buy this book for the pictures.

Also, it does not cover bread baking from start to finish. It is highly focused on its one narrow subject. It is not an instruction manual for beginners. It requires a certain familiarity with sourdough baking in order to make sense. And the discussions go deep. It’s an attempt to transfer a career’s worth of knowledge from my head into yours. It is not made for light reading.

And just to give you a taste of what you can expect (and to further scare you off if I haven’t already), at the end of this post I will include the “Preface” from the book in full.

If you want a better idea of what’s included in the book, then please see the selz product page. In the “images” section you will find the complete Table of Contents.

Again, if you’re not sure whether this is something you might be interested in, it’s probably best not to buy it. Eventually, word of mouth will get around and you’ll have a clearer idea of whether it’s worth the money or not.

I told you, I’m not a very good salesman.

Anyway, if you got this far then I offer you my thanks and appreciation. I hope to soon return to a schedule of more frequent content creation, and to provide a better stewardship of Breadwerx. And as promised, below is the complete preface to my book. Cheers!

The following passage has been excerpted from “Open Crumb Mastery: For the Intermediate Sourdough Baker.”

Preface

This section would better be labeled as “Disclaimer.” Because that’s what this is. Or, at least, it’s a clarification. I want to be as clear as possible regarding what this work is and what it isn’t. The more informed you are as a potential reader of this work, the better you’ll be able to decide whether this is a product you’re willing to invest in. This book isn’t for everyone. It’s probably not even for most. Many folks might best be advised to simply move along.

So let’s start off by detailing what this work is not . . .

This is not a work of science — I am no scientist. And while I may touch upon science here and there, I will actively try to avoid getting bogged down in it. Heavy science has its place, but this book is not it. There are plenty of written works regarding the science of baking out there, and written by far more qualified individuals than I.

This is not a book of technique — if you’re looking for a bread baking instructional manual, this is not it. This is not a “how to” of baking bread. While certain techniques will inevitably be discussed, that is not the focus of this work.

This is not a collection of recipes, formulas or methods — I will provide few recipes or formulas in this book. It is not a cookbook. There are plenty of fine recipe-based bread books available. That is not what this is about.

This is not some “authoritative” manual by a world renowned expert — my only qualifications are my 15+ years of baking, most of that time spent as a professional artisan baker working in a variety of production environments. Fifteen years of baking and obsessing about bread. That’s it.

This is not even a work of fact — but to understand that statement, it’s best that we move on to what this work actually is . . .

This book is an in-depth look at my current understanding of the nature of dough. It’s a peak into my mind. A snapshot of how I view dough, and how that perspective can be used to first grasp, then manipulate a whole slew of variables to achieve certain characteristics in dough structure, and ultimately in the finished loaf.

As such, this is entirely a work of opinion. Let me repeat . . .

This is a work of opinion, and opinion only.

While I may touch upon science to support my point of view, there’s no guarantee that I’m understanding that science correctly (or that I even have my facts straight). Likewise, though I may occasionally appropriate the language of science, do not take that to mean that my statements have actually been vetted by science. Despite that I often write with an air of authority, it’s best if you mentally preface each statement I make with the unspoken clause, “I believe that . . .”

So when I state, “Well-developed gluten is essential to achieving an open crumb,” you should read that as, “I believe that well-developed gluten is essential to achieving an open crumb.”

And bear in mind, I make a point to note that this is my current understanding of dough and crumb structure. Opinion and understanding aren’t static things. They change as we change. Fifteen years from now I may have a completely different view of the subject. Perhaps I’ll need to write another book.

It’s also worth considering that my opinion is just that — my opinion. Other bakers will have their own opinions developed from their own experience and their own understanding. Their opinions may be completely contradictory to my own. I might say that “Action X” causes “Effect Y,” while another baker may shake his head in disagreement and declare that “Action X” actually causes “Effect Z.”

Who’s right?

In the world of bread, it’s possible that we both are. Dough is a highly dynamic and responsive thing. And it may respond differently to me than it does to you. Therefore, what works for me may not work for you. So you may need to perform “Action X” to cause an effect, while I need to instead perform “Action Y” to cause that same effect. There is no “one” correct method that will work for all bakers in all circumstances — or even just one baker in all circumstances. The variables are simply too many for a one-size-fits-all prescription.

You did mentally preface that prior paragraph with, “I believe that . . .” right? Good.

Now then, if you’re still reading at this point then you may be just the kind of baker that this product is aimed at. Only the very serious bread baker will truly benefit from this book. While it’s certainly possible that less serious bakers might come away with a nugget or two of insight, their time would be better spent browsing through other fare.

What you’re in for here is a very deep exploration of the nature of dough, and how we can apply that understanding to achieving an open crumb (or any crumb for that matter). This is not some superficial skimming of previously written bread literature. If you’re looking for a light summary of baking’s best practices then you’ve got the wrong book in hand.

Within this book you will find a discussion of subjects and ideas that you won’t find anywhere else. To my knowledge, there has never been another bread book like this. Certainly not in the English speaking world. Now whether that’s a good thing or not remains to be seen. But if you’ve ever wished you could peer into the mind of a professional baker in order to understand why he does what he does, then this is the book for you.

By necessity, there will be some complicated topics we’ll have to work our way through. It’s taken me a lot of thought on how best to relay this information, and I expect that it will require some thought on your part in order to fully understand it — it is not for those with a short attention span. But to try and oversimplify something that’s inherently complex doesn’t do justice to the topic. Sure, I could summarize the entire book in just one sentence . . .

Open crumb is 80% fermentation and handling.

However, that provides you with neither insight nor much in the way of applicable knowledge. So instead, we’ll be digging deep into a variety of subjects, many of which might require some creative thinking in order to fully grasp. Topics will overlap and so we’ll be revisiting certain notions again and again, but always with a growing comprehension of what fits where and – most importantly — why.

The purpose of these deep and somewhat tangled discussions is not just to help you understand dough and get that fabled open crumb. Yes, that’s a desired result. But ultimately, what I hope for is to help you see the process from a certain perspective.

Because perspective is everything.

And it’s this perspective that will provide the most value to you on your baking journey. No book can transfer skill. Just because you read this in its entirety doesn’t mean you’ll be able to suddenly make wildly open crumbed bread to your heart’s content. It doesn’t work that way. Hand skills come with practice.

But when you have perspective and understanding, you have power — the power in knowing what to do under what circumstances and why. That’s far more useful than a simple hand technique here or there. With this power comes versatility, adaptability and confidence. When you lift the veil on the mysteries of baking — when you clear the fog — you suddenly gain insight and clarity into the entire process. The variables are exposed. It ceases to be guesswork, and instead becomes craft.

So while you may not be getting a transfer of skill from this book, you will be getting a transfer of knowledge. Deep knowledge that only comes from experience. Unique knowledge that only comes from approaching the process with a certain point of view.

Herein you will be provided comprehensive knowledge that I’ve accumulated in over 15 years of baking bread. This is knowledge that comes from the heart, the hands, and the gut. This is not classroom stuff. This isn’t something you’re going to find in a blog post or a video. You won’t even find this in the current crop of bread books, most of which just manage to repackage the exact same information in slightly different ways.

No.

This is knowledge that is uniquely mine. This is my way of understanding dough. And through this work, I hope to pass that onto you. You can pick and choose the parts that resonate, and discard that which does not. You can adapt this information to your own viewpoint and your own way of doing things. In short, you can make it yours.

The knowledge provided herein is both relevant and exclusive. That I can assure you. But is it useful? Only you can decide. Of that, I make no guarantees. I can promise but one thing . . .

To share with you my mind.

Shall we begin?

Trevor J. Wilson

Original comments no longer active.

Comments

  1. Eric saysNovember 11, 2017 at 3:26 PMWelcome back Trevor!I only recently discovered your website, (and sourdough baking for that matter), and just last night baked my first baguettes using your recipe/method. They turned out better than I thought they would!Today I’m going to hit it again!Thanks for sharing your knowledge here, and congrats on your book!EricReply
    • Trevor Wilson saysNovember 18, 2017 at 7:18 PMThanks Eric! Much appreciated! Glad to hear that the baguette recipe is working for you. As with all breads — the more you make ’em, the better they’ll get. The better you’ll get. Best of luck!Cheers!TrevorReply
  2. Dan Ayo saysNovember 11, 2017 at 7:08 PMHey Travis, I just ordered the pdf and downloaded to my Kindle. Since it is a PDF, I am unable to adjust the font size, but even though it is small I can still read it well enough. I had a difficult time purchasing the doc from your site. But I persevered. I suggest to get a few people to order the book and ask them how the process went for them. Maybe you could make the Buy Link more prominent.I look forward to learning more from you and I have no doubt that this document will help.In the past you have been kind enough to reply to my messages. And I appreciate that.Wishing you great success,
    Dan AyoReply
    • Doris R Oppenheimer saysNovember 17, 2017 at 12:56 PMwell said Dan
      I have learned in my creative life that sometimes you have to sell yourself it isn’t a crime but it has to be done! Your work is good and it is no crime to let it shineReply
      • Trevor Wilson saysNovember 18, 2017 at 7:39 PMI believe you speak truth Doris. It’s just that it’s so damn hard! I’ve always been of the mind that one’s work should sell itself. And if it doesn’t, then perhaps it’s not worth selling. So even though I agree that you’re probably right, it’s a struggle nonetheless. I guess I just gotta get over it, no?Cheers!TrevorReply
    • Trevor Wilson saysNovember 18, 2017 at 7:23 PMHey Dan, I know this is coming a bit late, but I really appreciate the support you’ve shown me. You’re not the only one that’s had difficulty purchasing the book. I’ve talked to the customer service folks at Selz, but they haven’t been able to determine the problem. It’s only a small percentage that have been having difficulty, but it’s a percentage too many as far as I’m concerned. Anyway, I’m glad you were able to finally get your order and that you’ve enjoyed the book. Thanks for your patience!Cheers!TrevorReply
  3. Judy saysNovember 12, 2017 at 8:36 PMTrevor, I am beyond thrilled that you have put your words of wisdom into an e-book. Thank you, thank you, thank you so much. Your wonderful Champlain Sourdough is my ‘daily bread’.
    I’ll spread the word.Reply
  4. ignacio Torres saysNovember 13, 2017 at 9:44 AMThanks for the book Trevor!Reply
  5. Dinu Cretu saysNovember 17, 2017 at 12:26 PMHi Trevor,Thank you for the sales pitch! Yes, you read that right. I’ve bought several books on sourdough since I started baking at home every day for the past few months, some well-known and some obscure. So far they are all simple guidelines – beneficial nonetheless, bit not quite what I was looking for.
    I look forward to reading your book, as you take the discipline of sourdough baking to a different level. I’m by no means an experienced baker, and I don’t plan on becoming one. I simply love to know the science behind the things I have a passion for.One question: Can I read it on a laptop or PC? I don’t have an ebook reader, and from the description above I take it that it it’s quite difficult to read it on a smartphone.Looking forward for your reply!Blessings from Phoenix,Dinu CretuReply
    • Christine saysNovember 17, 2017 at 5:53 PMI’ve just downloaded it ….an easy process…..and it reads quite easily on a laptop.Reply
      • Trevor Wilson saysNovember 18, 2017 at 8:27 PMThanks for the input Christine! Much appreciated!Cheers!TrevorReply
    • Trevor Wilson saysNovember 18, 2017 at 7:30 PMHey Dinu, thanks for your interest! You can definitely read the book on a laptop or PC. You just need a pdf reader like “Adobe Acrobat” or “Kindle For PC”. Or others. I even know of a few folks who’ve printed it out and bound it themselves (or even had it professionally bound) so that they could read it like a real book. There are plenty of options. And TBH, I’ve even read it on my own cell phone. It’s not that it won’t work, it’s just that the print is very small and difficult to read — not very enjoyable, so I can’t recommend it. So yeah, if you’ve got a PC or laptop then it should read just fine. I hope you like it!Cheers!TrevorReply
  6. Susan Bliley saysNovember 17, 2017 at 12:31 PMYou are right about not being a salesman. I can’t wait to read this book. Is there a way to get a hard copy?How do I purchase it, in any case?You are one of a kind, Trevor.Thanks for all that passion. It does resonate with me.SusanReply
    • Trevor Wilson saysNovember 18, 2017 at 7:35 PMThank you Susan! Yeah, I don’t have a sales bone in my body. Just not my thing. But I can try, right? Anyway, at this time there is no hard copy available. Perhaps in the future I’ll be able to provide a print edition. But I’ve seen a few folks who’ve actually printed out the entire thing and had it bound so that they could read it as a real book. I can get behind that! If you’re still interested in it, here’s a link to the sales page where you can buy the book . . .http://selz.co/4J$TPXCA7Cheers!TrevorReply
  7. Elena saysNovember 17, 2017 at 1:15 PMhello Trevor! thanks for the post. there is a group on FB, it is called “Perfect Sourdough” https://www.facebook.com/groups/perfectsourdough/?fref=nf there are people who bake sourdough, you can post your article there and they can be interested in your book I guess. best wishes!
    ElenaReply
    • Judy saysNovember 17, 2017 at 6:03 PMIt was posted on the Perfect Sourdough group earlier in the week. I’d say Trevor has probably had a lot of e-book sales to members of that group already. But another mention wouldn’t hurt, and the group would welcome you with open arms, Trevor, if joining a Facebook group is your ‘thing’!Reply
      • Trevor Wilson saysNovember 18, 2017 at 8:29 PMThanks Judy! I had to leave facebook because I was spending too much time on it. It’s too easy for me to get sucked into that facebook rabbit hole. But perhaps I should reconsider? I took a look at the group and it seems like it’s right up my alley. I guess some pondering is in order.Cheers!TrevorReply
    • Trevor Wilson saysNovember 18, 2017 at 7:50 PMHi Elena, I know the group you speak of. It looks like a great crew. I left facebook awhile ago because I was just spending too much time on it. But my book was recommended there by Guy Frenkel (Ceor Bread) so I believe the folks over there are aware. If not, well . . . word will spread if people like the book. At least, that’s what I tell myself!Cheers!TrevorReply
      • Elena saysNovember 26, 2017 at 2:36 PMhi Trevor! I understand what you mean, I spend too much time there too 🙂 I saw bread baked by Guy Frenkel, it is great! and I am sure his recommendation is valuable for bakers.
        thanks again for your precious videos and for sharing your experience with us!
        take care!
        ElenaReply
        • Trevor Wilson saysDecember 4, 2017 at 7:58 PMThanks Elena! Well, now I’m there! But then, you know that already. Many thanks for the push!Cheers!TrevorReply
  8. Phyllis Van Hagen saysNovember 17, 2017 at 1:37 PMWhen I saw the email, my first thought was I don’t know a Trevor Wilson but alas what a lovely surprise. I do feel like I know you having gained so much from your videos and your blog. I am eager to read more as I am still learning so much about this dynamic process after all these years. ThanksReply
    • Trevor Wilson saysNovember 18, 2017 at 7:54 PMThanks Phyllis! Sometimes I don’t know who Trevor Wilson is either! And I’m only half-kidding. But I’m glad you’ve found my work helpful! That’s really all one can ask for, right?Cheers!TrevorReply
  9. Katja saysNovember 17, 2017 at 2:13 PMDear Trevor,
    Thanks a lot for this book! I immediately bought it! You are a great salesman! Especially the warnings about buying it are doing superp!! Haha!
    I love your video’s and recipies, just know I’ve one bread get going, did 5 folds and overnight proofing in fridge, have to work nightshift, so schedule demanding a longer timeframe here….
    That’s what I like so much: it’s never the same thing!
    Very curious now about your book. I love open crump! That’s the motivation why I began baking bread! Learned fron Ken Forkish! Here in Holland, they want the crumb light and miniature-holes, therefore they slab the dough vigorously on the bench. And after proofing they need al the nice air out of it!!! Strange dudes! I’m German by the way. Totally different story: German bread. But also great!
    Yours KatjaReply
    • Trevor Wilson saysNovember 18, 2017 at 8:02 PMThanks for the support Katja! You really think I’m a good salesman? You must be the first! Much appreciated! And I’m with you — part of the joy of bread is that it’s never the same thing twice. No matter how close you stick to a formula or process, circumstances will change. And so no two bakes will ever be the same. Bread will always keep you on your toes. And that’s just fine with me!Cheers!TrevorReply
  10. Paul Johnston saysNovember 17, 2017 at 2:23 PMI must have this book. I’ve learned more from your site than from any book.Reply
    • Trevor Wilson saysNovember 18, 2017 at 8:05 PMThank you Paul! You know I appreciate it! You’ve been extremely supportive of me since day one. It means a ton. It really does.Cheers!TrevorReply
  11. Fong saysNovember 17, 2017 at 5:33 PMCongratulations on your new book and I m going to buy it. I basically use your Champlain Sourdough recipe for every variation of bread that I bake as the base. Also the baguette is a must for me to bring to any parties now!Congratulations once again! Your honesty is much appreciated 😊Reply
    • Trevor Wilson saysNovember 18, 2017 at 8:16 PMThank you very much Fong! I’m glad to hear you like the Champlain Sourdough! I’m fond of it myself (just in case you were wondering). And I know what you mean about bringing baguettes to parties — this is the burden of the bread baker. Bread will always be expected. But I guess that’s not such a bad thing . . . at least you will always be genuinely welcome.Cheers!TrevorReply
  12. Derek saysNovember 17, 2017 at 9:31 PMCongratulations on a great preface.You are truly a brilliant salesman, simply because you write in that gloriously uncomplicated style which is so American. I mean that nicely!Reply
    • Trevor Wilson saysNovember 18, 2017 at 8:31 PMHa! Thanks Derek! I can only write like I speak — plain and simple. Seems that’s not such a bad thing.Cheers!TrevorReply
  13. Bill McCaffrey saysNovember 17, 2017 at 10:52 PMTrevor,Thank’s for writing this book and I am very much looking forward to reading it.BillReply
    • Trevor Wilson saysNovember 18, 2017 at 8:32 PMThank you Bill! I hope you like it!Cheers!TrevorReply
  14. dzouzi saysNovember 17, 2017 at 11:14 PMplease where can the book be ordered? buy?Reply
    • Trevor Wilson saysNovember 18, 2017 at 8:34 PMThanks for your interest! You can buy the book via the following link . . .http://selz.co/4J$TPXCA7Be sure you read all my warnings to make sure it’s something that will work for you. And if you do buy it, I hope you like it!Cheers!TrevorReply
  15. Adriano Piccaluga saysNovember 18, 2017 at 12:23 AMI just got the book. I only read the preface and already know is going to be a beautiful book. Thank you for writing it.Reply
    • Trevor Wilson saysNovember 18, 2017 at 8:35 PMThank you Adriano! I appreciate that! I hope the rest of the book lives up to your expectations! Enjoy!Cheers!TrevorReply
  16. Gus saysNovember 18, 2017 at 6:46 AMConsidering what I’ve learned already from your videos, and email exchanges, I guess I have no choice but to buy the book now, to get to the next step. I only need to find where is the link on this page! 🙂Reply
    • Trevor Wilson saysNovember 18, 2017 at 8:37 PMThanks Gus! I know the links on my website can be a bit obscure. I should probably work on my web design skills. But just to make it a bit easier, here’s the link . . .http://selz.co/4J$TPXCA7I hope you like it!Cheers!TrevorReply
  17. Mary Ellen Bjorkman saysNovember 19, 2017 at 12:47 AMI haven’t finished Open Crumb Mastery, but just wanted to say thank you. It’s fascinating! So many aha moments. Whether I can put the right combination together for Open Crumb Mecca remains to be seen. Much experimenting underway. In the meantime, I’m having fun and enjoying great bread.Also thank you for YouTube video on Rubaud method. I’ve been hooked ever since. Love the way it bring a mass together and just the feel of doing it. Think I’m getting my aerobic workout. .Reply
    • Trevor Wilson saysDecember 4, 2017 at 7:04 PMThank you Mary! I’m happy to hear that you’ve been finding the book so helpful! My guess is that with enough experimenting you’ll definitely start to find your way towards open crumb mecca. Best of luck!Cheers!TrevorReply
  18. margie saysNovember 19, 2017 at 2:31 PMLOVE IT! I’m only on pg 100, but have already had so many of my baking methods tweaked & hopefully improved.
    Thanks for taking the time to pass it on!Reply
    • Trevor Wilson saysDecember 4, 2017 at 7:05 PMThat’s great Margie! I hope you’ve found the rest of the book just as helpful!Cheers!TrevorReply
  19. Ian Bavin saysNovember 20, 2017 at 11:03 AMHi Trevor,
    as others have said, based on the amount of knowledge gained from your previous articles and videos, and how much my bread has dramatically improved as a result – the price to pay for your e-book is absolutely going to be worth it! Thank you!
    IanReply
  20. Michael saysNovember 21, 2017 at 10:38 PMHey Trevor!
    As a dedicated follower of your mastery, I am happy to report an easy purchase and download of your book onto our Apple PC. I’m looking forward to reading it and incorporating more of your thoughtful wisdom. I love your recipes, techniques, presentation, and photography (and my family and hungry neighbors love the products!). Thank you for sharing! I always look forward to your next submission!
    You are outstanding in your field, in your island kingdom!
    MikeReply
  21. Therese saysNovember 23, 2017 at 9:38 AMHi TrevorThank-you very much for sharing your passion and expertise, and especially for the tremendous efforts in writing. I bought your ebook the first day it came out and have obsessively read it all before commenting. It was very hard not to just read it straight through at the expense of sleep, but I enjoyed very much the slow read and it was a joy to experience your thoughts that way. I know I will be re reading it many times again. I have tried home bread baking over the years, but only ‘discovered’ this kind of artisan long fermentation wet dough methods last year and your Breadwerx site was one of the first things I read. From there I have obsessively followed the trail to many books and experts. Your title is spot on about it being for the intermediate baker which is an excellent and honest sales pitch. I feel like I appreciate the book much more after slogging through the process of making the first hundred loaves of wet dough. I have come to enjoy the practicing of the dough handling skills which you wrote with such elegance. Acquiring these skills can only come with practice and more practice. I always have an inner smile when people want the bread recipe. Yes, it’s just flour, water, salt, and yeast. Thank-you again for your sharing your expertise.Reply
    • Trevor Wilson saysDecember 4, 2017 at 7:37 PMThank you so much for your wonderful words Therese! It means a lot to me. Truly. And I’m very happy that you enjoyed the book so much! I hope it serves you well in your baking journey. It seems like you’ve got the right mindset — practice is joy. Or as I often say, the joy is in the challenge. So keep up the good work. I wish you the best!Cheers!TrevorReply
  22. Diane saysNovember 23, 2017 at 12:32 PMLoved your book! Am sue I will be re-reading sections in the future. After some successes and failures, think the best advice from your book is to pick one formula and master it!Reply
    • Trevor Wilson saysDecember 4, 2017 at 7:38 PMThanks Diane! I’m glad you liked it! I hope that advice serves you well.Cheers!TrevorReply
  23. Martín Terrones saysNovember 23, 2017 at 9:16 PMHello. Im very interested in your book. But i need it in spanish. Its available?
    Best RegardsReply
    • Trevor Wilson saysDecember 4, 2017 at 7:41 PMHi Martin, I’m sorry, but at this time the book is not available in spanish. However, I’ve had several similar requests — perhaps in the future a translation might be available. Right now, it’s a bit too early to tell.Cheers!TrevorReply
  24. Amy saysNovember 26, 2017 at 12:27 AMTrevor…the table of contents has me giddy. I can’t wait to buy it. I am, however, hoping you get enough interest to warrant creating an e-book with kindle adaptability for font size, etc.Congratulations! I’m excited for you and for the bread world.Reply
    • Trevor Wilson saysDecember 4, 2017 at 7:53 PMThanks Amy! My original intent was to publish this in ePub format, but I couldn’t get it to come out right (I’m not a techie in any way) so I finally had to settle on pdf. I’ve had a few other requests for a different format, so perhaps if there’s enough demand then I might consider paying to have it professionally converted. I would definitely like to see it in other formats (especially print) so that folks can enjoy the book in the format they like best. Hopefully it’ll happen.Cheers!TrevorReply
  25. Si saysNovember 26, 2017 at 7:22 AMI’m just downloading the book! Looking forward to reading it. Have you thought about making an e-reader friendly file format – like epub or mobi? That would be a big help.I may end up printing it also.Thanks again,
    SiReply
    • Jill saysNovember 30, 2017 at 3:58 PMI haven’t tried it myself but this site – http://blog.the-ebook-reader.com/2017/03/23/heres-how-to-use-amazons-kindle-pdf-reflow-feature/ – has instructions on how to convert pdfs to a more readable format for kindle.Reply
      • Trevor Wilson saysDecember 4, 2017 at 9:00 PMThanks for the great suggestion Jill! Much appreciated! Just be aware that it might cause some issues with the images in the book (or so it says). If anyone tries this, I’d love to know how it works out. Please let me know!Cheers!TrevorReply
    • Trevor Wilson saysDecember 4, 2017 at 7:56 PMHi Si, I would like to make it available in other formats in the future. I originally intended to publish this in ePub format, but I couldn’t get it work right (I’m no techie). Maybe if there’s enough demand I’ll go ahead and pay to have it professionally converted. Here’s hoping.Cheers!TrevorReply
  26. Amy saysNovember 27, 2017 at 12:24 AMA question about your bulk fermentation section…You mention bulking to 30% or 50% in different places as you discuss different goals. I just want to be make sure I’m understanding you. For example, when you say bulk to 50%, do you mean until the dough volume has achieved 1.5x its original size? And secondly, besides your feel for the dough which I suppose you would say is the primary indicator, is the volume the only other consideration for determining if the bulk fermentation is complete? That’s always been an Achilles heal of mine, so I’m eagerly lapping up any nuggets of info.Thanks!Reply
    • Martin saysNovember 29, 2017 at 9:46 AMI second that question. I bulk ferment about 4 hours at 85F to 1.75 to 2x the original dough volume yet I feel like my dough isn’t strong enough yet. Although after reading the first half of your book, I now do strong folds which have helped a lot. Without getting into the specifics of my recipe, is it a problem if I prolong my bulk fermentation to greater than 2x the original dough volume?Kudos on a wonderful book which has helped me to -understand- what I am doing. I can’t wait to finish reading it!Sincerely yours,MartinReply
      • Trevor Wilson saysDecember 4, 2017 at 8:55 PMThanks Martin! I’m glad you’re finding the book helpful! Please see my response to Amy regarding determining when bulk is done. As for your question specifically, the answer is: it depends. Don’t you hate that answer?The specifics of the recipe do matter when it comes to answering this question. So does the type of bread you wish to make. If you’re making white sandwich bread from a fairly stiff dough, then letting the dough double in bulk might be just fine — you might even punch it down and let it double again!But letting a very wet Tartine-Style bread double in bulk is asking for trouble. The dough will be super delicate, and likely will tear and deflate and stick to everything (unless you have truly masterful dough handling skills).So really, it just depends on what you’re making. The best guide for determining how far to take bulk is experience. If your experience tells you that you get the best results from letting the dough double during bulk rather than rising only 30%, then that is what you should do. Of course, that requires that you have plenty of experience from which to draw — just making it one way once is not sufficient evidence for making an informed judgement. As always, the more you bake a certain recipe, the more you will get it dialed in closer to what you’re looking for. I hope that helps.Cheers!TrevorReply
    • Trevor Wilson saysDecember 4, 2017 at 8:17 PMHi Amy, you are correct — a 50% rise in volume is equivalent to the dough increasing by 1.5x it’s original size. I find that volume rise is the most obvious indicator for determining when to end bulk fermentation. Knowing how much it has risen clues you in on the qualities of how the dough will behave, the kind of structure it will have, and the final crumb pattern of the finished loaf.But it’s not the only method.As you mentioned, feel of the dough is a good one (smooth, cohesive, airy). There are visual signs (such as “doming,” or bubbles if the dough is on the wetter side). I even know of a couple bakers that judge by taste.Keep in mind that the notion of bulk fermentation being “complete” is relative. For one type of dough bulk might be completed after a 30% rise while for another it may only be complete after a 50% rise (or even a full doubling). That’s what I mean by volume being such an obvious indicator — it is much less subjective than feel or looks or taste. I’m not sure I could taste the difference between a dough that’s risen 30% compared to if it rises 50%. And though it may look and feel a bit different, it doesn’t look and feel substantially different. Change in volume is much easier to judge (especially if you bulk in a clear straight-sided container where you can mark the starting point (and even the desired end point).Ultimately, you’ll find experience to be your best guide. The more familiar you become with a dough, the easier and easier it gets to determine when it’s ready. Eventually, you don’t even have to check the signs . . . you just sorta know.Cheers!TrevorReply
  27. Tom saysNovember 29, 2017 at 10:13 AMNo need to apologise for being absent. There is more valuable information in your hand full of posts than there is in many “how to” books I’ve read. Thanks for your philosophical insights.Reply
    • Trevor Wilson saysDecember 4, 2017 at 8:56 PMThank you Tom! I really appreciate that! I’m glad you’ve found my work so helpful!Cheers!TrevorReply
  28. Alex Hanna saysDecember 4, 2017 at 4:16 PMHi Trevor
    I would like the old recipe you had for open crumb.
    I use to make it and didn’t write it down. Its about 65%-68%, about 300gm’s water?Best
    AlexReply
    • Trevor Wilson saysDecember 4, 2017 at 9:03 PMHi Alex, here’s a link to the post with the recipe: http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/Cheers!TrevorReply
  29. Todd saysDecember 4, 2017 at 6:30 PMI just found this today after marvelling at your technique in the videos, and bought it right away. It’s exactly the spot that I’m at in my baking where the flavour is great, crusts are really nice, etc., but the crumb isn’t open as I want it, and I know that next hurdle is deeper understanding. What a perfect find, I can’t stop glancing through it while at work. Thanks Trevor for sharing your knowledge, and the work you put into your videos. This starting baker appreciates it immensely.Reply
    • Trevor Wilson saysDecember 4, 2017 at 9:09 PMThank you Todd! I’m happy I’ve been of help! More often than not, crumb seems to be the final piece of the puzzle. It’s one of those things that just improves slowly (much too slowly for us impatient bakers). We’re fortunate to live in a time where knowledge is so easily available. It speeds the learning process immensely. So I hope the book will help speed the process for you!Cheers!TrevorReply
  30. Elena saysDecember 5, 2017 at 2:53 PMThis book is amazing. I am 50 pages into it and already making better bread. Thank you so much for sharing your experience, Trevor.Reply
    • Trevor Wilson saysDecember 20, 2017 at 8:37 PMThanks Elena! Glad you’ve found it helpful!TrevorReply
  31. Lulu saysDecember 6, 2017 at 4:11 AMHi Trevor,congrats on the ebook!
    I bought your ebook.It’s been a few months,watching your videos,following your steps,making breads.Your European Peasant Bread Recipe is my favorite one.
    Coming back with a 300-pages-ebook which is worth reading again and again.You must put a lot of work on this.I am excited for you.Looking forward to your next video!Thanks and good luck!Reply
    • Trevor Wilson saysDecember 20, 2017 at 8:39 PMThanks Lulu! I appreciate your kind words! It was a lot of work, just like you say, but totally worth it!Cheers!TrevorReply
  32. Valerie Perkins saysDecember 14, 2017 at 1:40 PMHi Trevor,
    Does your book address the secrets of good scoring? Good scoring seems to come and go with me and I haven’t been able to figure out what is happening when my scoring is off. I’ve tried different lames, a fresh blade, watching endless youtube videos…. When it’s off, I make jagged cuts and the blade seems to get caught in the dough. It doesn’t make for a beautiful loaf after baking.
    Thank you for sharing your knowledge!Reply
    • Trevor Wilson saysDecember 20, 2017 at 9:40 PMHi Valerie, I don’t discuss scoring specifically in the book (at least, not in depth). Here’s the thing about scoring — it’s success or failure is really dependent upon other factors. Yes, you need to score with some skill. But what matters even more is that you have a loaf that’s shaped with adequate surface tension and proofed just right. As always, it comes back to fermentation and handling (which are topics I discuss in my book in depth). If you nail the fermentation and handling, then you have quite a wide margin for error when it comes to scoring — even a poor cut might open beautifully. But if you mess up the fermentation and handling, then not even the most skillful scoring will save the loaf. I hope that helps.Cheers!TrevorReply
  33. Jesse Birkett saysDecember 20, 2017 at 5:30 PMTrevor,I bought your book and found not one picture of oiled dudes. Thanks for the shout out though.-Jesse BirkettReply
    • Trevor Wilson saysDecember 20, 2017 at 10:07 PMHa! Sorry to disappoint you Jesse. Maybe I’ll toss in some oily-dude eye candy for you in my next book! But I hope you can see past such a major flaw and enjoy the book anyway!Cheers!TrevorReply
  34. Dana Mosanu saysDecember 26, 2017 at 9:49 AM🙂 Merry Christmas, Trevor!
    I start reading your book about 2 weeks ago. I like a lot how you know to explain the things. It is very intuitive. I also like the way you write. There’s a lot of passion in your writing. 🙂 The only “problem” is that I read very slowly, mainly because your book makes me impatient to feel the dough. I want to touch it and work with it instead of just reading about it.
    You are very gifted, both as a baker and as a writer.
    Thank you for this book!
    DanaReply
  35. Brady Vickers saysJanuary 4, 2018 at 6:15 PMFinished reading your book and I was very impressed! I feel like I will be revisiting it many times as my skills progress.One thing that came up a lot was making sure you have a healthy and active starter. I feel like this might be a problem area for me because my bulks are always slow and long, usually 6-7 hours. Any plans on a second book on building and maintaining healthy starters? Or any resources you can point me too?Thank you for the great content, and keep it up!Reply
  36. Chris Sutton saysJanuary 18, 2018 at 4:35 PMHi Trevor,I know what I’ll be doing this weekend, just bought the book. 🙂At least 90% of what I’ve learnt so far about bread has come from your website and videos. After a year with sourdough I feel as though I’ve finally begun the never ending process of learning about and understanding bread baking. This book seems to be exactly what I need at exactly the right time.Cheers
    ChrisReply
  37. Nicole Rangel saysJanuary 22, 2018 at 2:02 AMI’m still a beginner but ‘I believe’ I’m ready for the book.. You are such a generous teacher I’ve done 3 of your breads a few times each by watching you videos and reading your blog. I have been super happy with the results.. Very excited about the book..Reply
  38. Blake Barkeloo saysJanuary 27, 2018 at 11:57 PMTrevor,
    I already follow you on IG. I’m 90%+ self taught on all that cooking. But, seeing as how you’re such a shity salesman 🙂 you’ve piqued my interest. Not to mention I think honesty should count for something. Gonna order soon. Cheers man.
    Blake
    aka NPHuskerFLReply
  39. Hans saysJanuary 28, 2018 at 4:55 PMWhen I click on the [Example] button on the shaping pages, nothing happens. Are there supposed to be diagrams? Thanks.Reply
    • Trevor Wilson saysJanuary 28, 2018 at 7:22 PMHi Hans, the links should take you to Instagram video posts that demonstrate the technique being discussed. But you’ll need an Instagram account in order to see the posts. If you don’t have an account, that could be the problem. It’s easy to create an account — and you can also just create an anonymous and temporary account if you prefer.However, if you do have already have an Instagram account then there’s something else that’s going on. Let me know and I’ll look into it to see if I can figure out what’s going on.TrevorReply
      • Hans saysFebruary 2, 2018 at 10:47 AMThanks. I do have an instagram account. 🙁Reply
        • Trevor Wilson saysFebruary 2, 2018 at 5:45 PMHmmmm. Something’s going wrong. What device are you reading this on?Reply
          • Hans saysFebruary 3, 2018 at 10:53 AMTrevor, I’m reading it on an iPad using the Kindle app. Still no luck with links but I did go to my Instagram account and as I follow you, I did find your videos. I also just converted the PDF to Kindle format so it is now much easier to read.All is good, thanks.Reply
  40. Sharon Rossy saysJanuary 28, 2018 at 8:25 PMHi Trevor,
    Just ordered your book. Took me awhile but finally got it to load on Kindle. I’m fairly new to sourdough bread making but I made your cranberry bread and I watch your videos endlessly. They have taught me a ton. I’ll be asking you lots of questions down the road about techniques, etc. I love your book and can’t wait to get through all of it. I like your no nonsense, straight up way of explaining and it’s honest. You make it less terrifying! Thanks for this!
    SharonReply
  41. Dan Ayo saysFebruary 2, 2018 at 7:43 PMTrevor, I’m in the process of answering a post on TFL and I want to refer the poster to your book. I’m looking for the buy link for your book. I’m using Safari on an iPad and I don’t see it. What am I missing.I suggest you place a prominent link that can’t be missed.Dan AyoReply
  42. Steve LaBonte saysMarch 21, 2018 at 4:26 PMTrevor thanks to your book my casual SD baking has become compulsive.
    I used to dream about fishing or golf but now it’s open crumb.
    I appreciate the “How did he do that recipes” but need some advice in
    using “Dough Weight” vs “Baker’s %”. When using the “Dough Weight”
    method how do I calculate total grams of flour and water?
    Regards,
    Steve LaBonteReply
  43. James Myers saysMarch 28, 2018 at 12:57 PMTrevor,I just got back from a spring break during which I read almost all of your book – it’s most illuminating! I didn’t have wifi, but now that I’m back, I’ll be going through all of those examples that you linked – most helpful, thanks. Much of what I’ve learned about bread – much of what excites me about bread – I’ve learned from you. Thanks!Reply
  44. Jill saysApril 20, 2018 at 7:46 AMI can confirm that sending the document to my kindle email address, with “convert” in the subject line, worked beautifully. My very old Kindle paperwhite reproduced the text and images clearly.Trevor’s sales pitch was spot on. I’m half way through and there is tons of technical detail that really gives an insight into what is going on with your bread. It will warrant repeated reading, probably some note-taking and a LOT of practice. But Trevor writes beautifully and clearly, and even though the detail can get pretty… well, technical, he leads you through it in a friendly and logical manner.Highly recommend to anyone looking to improve their sourdough technique and not afraid to get down and dirty with the details!Reply
  45. Alp Capa saysApril 22, 2018 at 9:36 AMWhy isn’t there a kindle version?Reply
  46. Alex Duarte Ribeiro saysMay 9, 2018 at 3:19 PMI can not buy the book. an error occurs on my card. The operator said there is no problem. I can not even get PayPal.Reply
  47. Gaye Fisher saysMay 11, 2018 at 1:22 PMThis is just what I have been looking for, for ages! Bought it this morning to take on holiday in a couple of week’s time but I cannot stop reading it. Thank you very much!Reply
  48. Mita T saysJune 22, 2018 at 8:03 AMNamaste TrevorI have been trying to pay through Paypal . I have tried several times but unfortunately in India ,we cannot pay as of now in Dollars. If it was indian rupees then paypal accepts. Request you to kindly guide.
    Thankyou so muchReply
  49. Pedro Doll saysJune 28, 2018 at 12:57 PMHi Trevor
    First of all, I really congratulate you for your work. I have never had the pleasure to try one of your breads (yet), but what you do looks really astonishing.
    I tried tu purchase the book in this website, but I sadly had some issues with my credit card. I`m from Argentina and tried using a visa card, and it didn`t work
    Do you know what can I do to do the purchase?
    Thanks a lot
    PedroReply
  50. Andrew saysJuly 5, 2018 at 8:45 AMHi Trevor – newbie sourdough baker here. I stumbled upon this blog as well as your YouTube channel (on separate occasions) not realizing they are made by the same person! But now it makes so much sense because both are very well made – not only in a production sense, but how you teach us is very thoughtful and methodical.Anyways, besides singing your praises, I also have a question for you: why is Open Crumb the goal? I understand airiness and less flour density is desirable, but when you have those “mouse hole” gaping pockets in your bread it seems to me that it defeats the purpose because then there is no bread (or less bread) to enjoy. Or perhaps a better question is, how “open” is too open? Any advice is appreciated!Warm Regards,AndrewReply
  51. Peter saysAugust 16, 2018 at 7:57 AMHi, Trevor,I still missing YOUR real hard copy book in my library. Please do it.Thank you, You are the treasure of this land …Reply
  52. Michiel saysSeptember 28, 2018 at 4:19 AMThank you Trevor for sharing your knowledge. Purchased your book last night, and read straight through to starter conditions and amounts. Went to bed way too late because I just couldn’t stop reading.Already full of ideas for experiments with my starter.Thanks again for this great piece of knowledge!SincerelyReply
  53. BINA NIHALANI saysOctober 6, 2018 at 8:33 PMHi Trevor,I just came across your website through a link on Perfect Loaf, and I am fascinated. Although I wouldn’t consider myself an experienced baker, I would still like to buy your book to learn more about the process. I have a Kindle e-reader. Are there instructions for how to download your book onto it?Reply
  54. Jennifer saysNovember 24, 2018 at 6:27 AMHi there Trevor (or anyone else who’d like to help out),I’ve been baking sourdough (with wildly different results) for about 18 months now. Although it’s always edible, in our humble opinions, I’d like to improve. I bought your book. I have read your book once, but have skipped the section on wet dough and the cheat sheet. I have read your blog posts and watched your videos. I follow your Instagram. I also spend a lot of time reading other book, watching other videos, reading blogs, and perusing forums. I keep trying this and that and then that and this…with wildly different results and consistency (how surprising).So far, the most important thing I’ve read in your book (p. 150) is to work on one bread, just one over and over and over and over. At some point while reading I suspected this is what I should do, and then there it was. This is now my solemn plan.I’d like to use the Sunny Day’s Loaf since it’s the lowest hydration/stiffest dough as my training bread. And because I have quite a lot of whole spelt to use. The problem is, I am terrible at math (and should have paid more attention in school).Here’s what I came up with for the actual recipe: 752 g bread flour, 32 g whole spelt, 16 g whole rye, 520 g water, 16 g salt, and 50 g starter. Is this correct? I suspect I’ve messed up here somewhere, as this recipe won’t produce an 800 g loaf. Or will it?I’ve halved the above recipe to see what happens. Except it’s not sunny here in northern Europe. It won’t be until June. Maybe.Many thanks for your book, videos, and Instagram. You are a wonder and delight to watch, and it’s very generous of you to share your knowledge and experience.All the best!Reply
  55. Manuel Gigante saysJanuary 5, 2019 at 11:20 AMHello Trevor,
    I already sent you a few messages on instagram.
    I purchased your Ebook today but wasn´t able to download.
    I checked my acount and the transfer went through.
    Can you please help me with this?
    I´m ansious of getting to read your book! 🙂
    thank youReply

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