February 24, 2018 - 1:13pm
Long-Time Lurker Intro and Baking Books Question
Hi, everyone, from the Northern California foothills!
I have been baking for a few years. I started with Tassajara and stuck to just those formulas for a long time.
I have since acquired Hammelman, BBA, RLB Bread Bible, PR Whole grains, Secrets of a Jewish Baker, The Rye Baker, and FWSY.
Is there any sense in buying Tartine #1? Are there any other recommendations you can offer?
I read myself to sleep every night browsing the Fresh Loaf, and am thankful for this site and all I have learned here.
I never could have predicted that bread baking would become an obsession. I do like that, at least so far, it is the cheapest hobby I have ever gotten into, and the others seem to be falling away. . .
Bob (and Lucy the Jackajuajua)
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Oh no, not another Lucy! :)
I really like Emmanuel Hadjiandreou's "How to Make Sourdough". It has some interesting techniques (the 'knead 10 times in the bowl' idea) as well as some great combinations of ingredients. Leader's "Local Breads" is good too. And, of course, you should download Trevor's book from breadwerx.com for great info on techniques for open crumb!
Thanks, Lazy. I've heard good things about "Local Breads."
I enjoy the commentary as much as the techniques and formulas. Some writers are better at relating their "experience" or the history of a bread than others.
Bob
maggie glezers Artisan Baking is fantastic as is her book on Jewish baking
Thanks Mutant!
I am a bit late to reply to you because just arrived here, but I know my recommended books will help you in the future, well I have
1. THE BAKING BIBLE BY ROSE LEVY BERANBAUM
2. THE FEARLESS BAKER BY ERIN JEANNE MCDOWELL
these two books are mine too favorite, I customized them from back to school teacher gifts when I was buying my son's stuff, and really they both are quite a book.
Here in the UK the book that got me going was by a French baker: Dough by Richard Bertinet.
He doesn't go into making Sourdough though. However many other recipes. Not sure if available in USA.
By coincidence we moved to Bath in S.West of Uk and he is 'big' here. has own shop in 2 prime locations and supplies all major restaurants and the best supermarket even. he has achieved celebrity status. Good book for me but he does do short proving and resting in the book. I am sure he doesn't at work. His bread is superb.