Laurel's Kitchen New vs Old
I just found a copy of the original Laurel's Kitchen Bread Book at my local used book store. I snatched it up since it was only a couple dollars and I'd been thinking about buying the new one for a while. According to the information that I can find, it seems like the only major difference between the two books is an additional chapter for bread machine baking in the newer version. Do any of you know of any other differences that I should pay attention to? I can't wait to start baking with this book... hopefully it will end my struggles of translating all my bread recipes to whole grain and still having them taste good.