Book reviews, book recommendations, questions about books, etc.
I'm a little overwhelmed by the amount of bread books out there.
Any recommendations? I love traditional European dark & heavy sourdough ryes, and I mill my own flour.
I have been using Hammelman's 'Bread' for a couple years, really like the organized layout of the recipes, but I've exhausted that book and am looking for something new.
I have searched online for what would be the best cookbook for using the dough cycle and then using my own oven but I don't want to have to keep ordering books and be disappointed. Any suggestions would be wonderful. Thank you very very much.
The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. For the new book, we’d like to honor some of the greatest bakers and their cookbooks from around the globe in our new book, and we would love to hear from the Fresh Loaf community to expand our search.
I'm a fairly experienced home baker, but my sourdough tends to be a bit experimental and inconsistent. So I want to try and master it more.
I'm looking for recommendations for the best books on sourdough.
..an awful lot of people posting problems they've had baking Tartine recipes on the forums?
Anyone got an explanation?
Anyone pick this one up yet and have any feed back?
I hope this post is not seen as advertising but I bought the Kindle edition of Tartine Bread for $2.99 at amazon.ca tonight.
...so little time!