I have been baking bread for years, but have only recently gotten more serious about it.  I must admit that all the terms I read about on the form have gotten me totally baffled.  I have no idea what many of them mean.  Can anyone suggest a good book that would go in depth about terms and the science behind bread making without going over my head.  One of the things I have been wondering lately is whether or not the different wheats on the market will make a huge difference in the bread produced.  I prefer the hard white wheat, but the white wheat white flour seems to be so dense.  I don't get the lift I always use to get from using Dakota Maid bread flour.  I believe the bread flour was always hard red wheat.  I want a more open bread like I use to get.  I know I need to start using my scale for all my bread making so I can get a consistant bread, but right now I am wondering about the flour and if it makes for a great difference in texture.

Thank in advance.

Blessings,
Lydia

Hi all

Have been reading all the latest posts, and I have GOT to try CB miche - looks absolutely amazing.

Back to my post -

I bought a loaf of white sourdough (shock! horror!, but its the first time in the last couple of months) -

and the texture on the loaf is wonderful - small, consistent bubbles inside, light, thin crust and

really soft and fluffy inside.

All the loaves that i've been baking are really tasty, but tend to be a bit heavy and dense inside.

How to I achieve that fluffy texture?

Thank you

HP