Book reviews, book recommendations, questions about books, etc.
Bittman claims to have an easy technique for getting good oven spring and open crumb with 100% whole wheat dough. The formulas are no-knead with folds and a starter (he doesn't like to call it sourdough, I think because the whole wheat starter isn't as sour/acid tasting as that for white flour).
An unusual aspect of his method is:
Any suggestions/opinions on which Jeffrey Hamelman edition to purchase? Recently read through edition 1 at an Airbnb - I'm a bit of a traditionalist but also see the new edition has some interesting new updated recipes....which means the deletion of originals.
Could someone who has both "On Baking: A Textbook of Baking and Pastry Fundamentals" and "How Baking Works" tell me the plusses and minuses of each book.
Any ideas why the Brotland Deutschland series by Franz Steffen is impossible to find on the market (at least from my searching)? I would have thought this is a seminal series, which, though it might be expensive, is at least still out "there."
Any ideas?
I asked about it in another thread but I think it more properly belongs here. Just a query:
-Brotland Deutschland series. Seems impossible to find. Anyone know where these might be (esp. the first in the series)?
-- Schwarz Brot Gold: Deutschlands einzigartige Brotkultur, by Braatz and Swoboda. Any thoughts?
Thanks,
Paul
I'm sure I could adapt Flour Water Salt Yeast, but still... There are some modern nuances, like flax eggs, use of silken tofu, avocado which I have used to keep cakes moist... Now that I will be milling my own flour I'd love to own a vegan baking book.
Experimentation is great but I'm not rich enough to waste food and I don't do this for a living to where my few successes could earn me money.
There are still some active sales mentioned below, but otherwise this thread/post is "closed" and the next post is at: https://www.thefreshloaf.com/node/70286/free-or-discounted-kindle-bread-ebooks-4
Previous post is at: http://www.thefreshloaf.com/node/66005/free-or-discounted-kindle-bread-books-2
This book gives some of the history of wheat and it's development going back to Neolithic times and coming forward to the 'Green Revolution' of the 60's and the emergence of monoculture and chemical fertilisers and pesticides. Spoiler: The 'Green Revolution' was anything but green.
It examines the traditional concept of landraces (traditional mixed variety planting) and the way in which this obviates the need for so many chemicals to protect and grow crops.
There is a good chapter on the main different families of wheat.
Super Sourdough by James Morton
I have recently bought this book, I think it's great for the beginner or intermediate sourdough baker.
I saw Hamelman is coming out with a new book, but is previous edition is on sale for $24.
Ken Forkish's book, "Flour Water Salt, Yeast" is on sale for 50% off and so are many other bread books. I think LeBaum's book is on sale as well as a whole bunch of others.
Just thought you all might want to check on any books that have been on your wish list. Now might be the time to buy. I just bought Hamelman's book plus some dough scrapers. I'm still on the fence about the Forkish book. I also just really like textbooks types.
