
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
4.5 stars from 97 reviews
Last checked: Jul 9, 2026
Good deal — this title is discounted today.
Price range: $1.99 – $5.99
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Fans of these authors will like this...
- Paul Hollywood
- Peter Reinhart
- Chad Robertson
Fans of these books will like this...
- The Bread Baker's Apprentice
- Tartine Bread
- Salt Fat Acid Heat
Perfect for you if...
- You've bought bread books before but never actually made the recipes because they seemed too complex or temperamental.
- You want step-by-step guidance with photographs so you can see exactly what your dough should look like at each stage.
- You're curious about trying different flours and techniques but need someone to walk you through the fundamentals first.
Maybe not for you if...
- You're looking for quick weeknight recipes; most of these breads require time, planning, and multiple days of fermentation.
- You prefer written instructions without visual aids; this book leans heavily on its photography to teach technique.
- You're intimidated by baking in general and need hand-holding beyond what a cookbook can offer.
About this book
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Price History
Kindle price over time. Green zones = periods when the book was free.
Currently on sale at $1.99 — 67% off peak. Price has dropped 3 times over the last 6 years. Goes on sale roughly every 305 days.
Sales Rank
Amazon sales rank: lower number = better selling book. #1 is the bestseller.
Currently around #31K in the Kindle store — a steady mid-list seller. Climbing the charts — 45% improvement recently.
Rating & Reviews
Purple line = star rating over time. Blue area = total review count growth.
Currently 4.5★ from 97 reviews
Review activity has been quiet recently. Rating has remained stable at 4.5 over the tracking period.
Sale Prediction
Actual Predicted
This book is currently discounted at $1.99. It typically returns to around $5.99.
Prices shown in USD from Amazon US. We continuously pull new data to improve tracking. If dates look old, it usually means there has been no significant change since the last data point.
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