Peter Reinhart´s books and / or others?
Please could anybody help to choose some good books for baking? The problem is, that living in a non-English speaking country I cannot have a look at them in a bookshop or library :-(
1) I already have PR´s Artisan Breads Every Day. Most of you recommend BBA, Whole Grain Breads and Crust and Crumb. How are the books different? Are there completely different methods, explanations and recipes?
2) I would love a good book (or two) that would explain clearly and with practical "tips and tricks" how bread making works (comparing sourdough and other preferment and direct methods), how different hydrations, feeding ratios, temperatues (e.g. preheated vs. cold oven...) etc. affect the composition on the starter and the resulting bread and helping to manage the amounts for a home baker? Also some examples of healthy recipes (without much cream, eggs, meat, sugar...) in metric units would be welcome.
3) Here are some of the tips I have gathered when reading this super TFL forum:
Daniel DiMuzio: Bread Baking
Andrew Whitley: Bread Matters
Daniel Leader: Local Breads
Daniel Leader: Bread Alone
Maggie Glezer: Artisan Baking
Jeffrey Hamelman: Bread
Richard Bertinet: Crust
Joe Ortiz: Village Baker
Laurel´s Kitchen Book
Peter Reinhart: BBa
Peter Reinhart: Crust and Crumb
Peter Reinhart: Whole Grain Breads
Thanks very much!