Looking for some advice on next book
First of all, hello all - I finally decided to stop lurking and start posting, having enjoyed reading all your tips and advice for a while.
I wonder if you kind people could give me some advice on my next bread book to buy, please. I've been putting my Christmas wish list together, and had narrowed my choice down to Secrets of A Jewish Baker by Greenstein, with How to Bake Bread by Emmanuel Hadjiandreou as a close second. However, reading the reviews on Amazon and a few comments on here have put me off the Greenstein title a little, due to the seemingly vague directions about how much flour is needed (as in say, 2-4 cups).
To give you some context, I already have Laurel's Kitchen Bread book, Bread Matters and Artisan Baking by Gleezer. I rarely use the latter, as it's seemed too complex for me in the past, but I've started looking at it again as I feel up to improving my skills a bit now. I dabble with sourdough, but am hardly competent with it; generally bake wholegrain but am not averse to unusual white breads and am looking for breads, not cakes etc. I love German and Scandinavian bread. Oh, and I'm in the UK, in case that has any bearing.
Any comments would be great, many thanks!