The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Book reviews, book recommendations, questions about books, etc.

BakerNewbie's picture

Book of bread recipes in baker's percentage?

August 6, 2014 - 12:41am -- BakerNewbie
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I'm looking for recommendations on a good book that lists recipes in baker's percentages. I would like the book to also explain what are the effects to the bread if the ratios of the ingredients are changed. I was looking at the book Ratio, but was persuaded against it because of this review (http://www.amazon.com/review/R1XD6BACB02CVE/ref=cm_cr_pr_perm?ie=UTF8&ASIN=1416566112):

Marimorimo's picture

Books in English with weight (metric) measurements?

July 9, 2014 - 10:06am -- Marimorimo
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Can anyone list the books that they know? It can be any kind of baking book (breads, cakes, pastries) as long as it's in English and contains weight measurements.  Preferably in metric. Or at the very least, in ounces.

I went on a baking book shopping spree about 5 years ago and 90% of my English books contained volume measurements. Not too tough at first, but the constant fiddling with measurements (as I liked making my own adjustments) frustrated me.

O'donnell's picture

Tartine no 3 - Which flour is "Medium-strong wheat flour"?

July 2, 2014 - 5:22am -- O'donnell
Forums: 

Hi everybody. A long time reader, first time to write.

I was wondering which flour Robertson means when he writes "Medium-strong wheat flour".

Let's have a look at the second receipe in the book, WHEAT-RYE 10%. The receipe calls for:

 

400 g High-extraction wheat flour

400 g Medium-strong wheat flour

100 g Whole-grain dark rye flour

100 g Whole grain wheat flour

 

Now, about the High-extraction flour, Robertson says it can be bought or be made by mixing 50/50 all-purpose and whole-wheat flours.

colombaker's picture

What makes a baking book great?

June 4, 2014 - 11:46am -- colombaker
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Hello!

I'm in the process of writing a book on Latin American baked goods for home use and realised it'd be really smart to ask you guys what features you consider set a great baking book [for home use] apart from the mere good ones.

In other words -and fully aware that every great book excels in its niche and has, thus, traits that may not be desirable across the board- what characteristics do you look for or appreciate the most in baking books?

Thank you very much!

JM

intewig's picture

"Intermediate" book using natural leavens?

May 23, 2014 - 4:02am -- intewig
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Hi all,

I've spent several days going through the reviews and articles on this site and have shortlisted a few books. 

I've been a home baker for 3-4 years now, starting out with the bread machine, moving to kneading and shaping by hand, and recently moving on to natural leavens. I recently made my first sourdough in hot and humid Singapore. It was delicious, and I don't think I'm going back to commercial yeast!

ericreed's picture

Bread book recommendations

March 21, 2014 - 5:04am -- ericreed
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I'm looking for other bread books along the lines of "Advanced Bread and Pastry" by Michael Suas or "Bread" by Jeffrey Hammelman. Despite just being a home baker and relatively new to it (coming up on 4 months in April!), I prefer the textbook style of Advanced Bread and Pastry and the erudition of Hamelman. My collection is getting kind of big, so I'm not sure if there is anything else out there worth getting right now.

Books I already have aside from the aforementioned:

Flour, Water, Salt, Yeast by Forkish

My Pizza by Lahey

American Pie by Reinhart

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