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A lovely produced book, with a few problems. The first and most annoying is the lack of metric weight measurements for ALL of the ingredient. It will give some of the dry ingredient in grams, some wet ingredients in ml, but then annoying omits all other additions and switches to the delivish "1/8 tsp" and "1 cup". It is so much easier to weigh everything, other than switching back and forth when making the recipe. Why go through the effort of giving weighted measurements but not follow through with all of ingredients? Second some of the recipes seem a bit dumbed down. For a bakery making lots of its reputation on beautiful sourdough bread, I'm surprised to see a lack of levain in its few bread recipes. Also be warned there is a weird obsession with Matcha. You can't go a few pages without it cropping up. Other than that, it is beautiful to look at and I'm sure there are some good recipes in its pages.