If you could only buy one Bread book, What would you buy for (discounted) $30 or less ??
I have a zillion (or it seems like) books, mostly pastry and cake oriented, textbooks, and King Arthur Flour. KAF is aimed at the American home baker, which is fine, but I really want a book aimed at the professional with larger quantities, gram measure, maybe less story and more technique. I see reference to a lot of books I don't have. The only book I have with real bread is "The Italian Baker" by Carol Field. I want to buy a bread book, that deals with bread conditioners, gram measure, more than 1 or 2 loaves and scaling, by a Master Bread Baker. I want to know why something is done and why something is better than something else or what I can use if I don't have it. In essence.. 2,000 years of bread baking experience in one book under $30. Maybe this should be in books, but I thought a bread forum would have the people who actually use it.