My plan to do a book review as a baker of “Inside The Jewish Baker”, has taken a turn. After reading the thread titled “Join the ITJB Challenge” and seeing the activity and enthusiasm generated by the book, I’m disappointed by what I will have to say. It is obvious that there is much interest in replicating the breads of old. Now that I have had a chance to look more carefully, I’m shocked that this book is loaded with so many errors. Point taken that every technical book has errors. This one certainly fits nicely at the top of that list.
“Crust & Crumb”, Master Formulas for Serious Bread Bakers by Peter Reinhart “Crust & Crumb” is published by Ten Speed Press, (P.O. Box 7123, Berkeley/CA 94707; http://www.tenspeed.com). 1998. ISBN 1-58008-003-0, 210 pages, hardcover, $29.95 plus shipping.
I can see why Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking was such a hot seller this holiday season: if you know someone who was inspired to try bread baking by Jim Lahey’s No-Knead Bread and is now hooked, this book is the perfect gift for them. Shrewd marketing by Thomas Dunne Press.
The "revolution" spoken of in the title is a low-knead, delayed fermentation technique very similar to the famous no-knead technique. Jeff Hertzberg and Zoë François take it one step further and suggest refrigerating the dough to stretch the fermentation out for a number of days. The longer and slower the fermentation, the better the flavor.
Folks here might be interested in this article
which is a review of a book on the history of French bread. Lots of info re commercial use of sourdough.