I want to buy a new book, and I need your opinions to help me decide which one.
1. I need weights for ingredients in metric system. And bakers percentages, if posssible.
2. I want formulas for sourdough breads. I usually don't bake sweet doughs, just plain and lean sourdough breads (but I don't mind if the book has some formulas for croissants, challah, panetone, etc)
3. I don't want a "begginners friendly" book. I want a book for advanced (home) bakers, with technical informations and professional approach.
4. I love Hamelman's book. I wish there was another book like this one.
I already have (in the order of purchasing):
a). P. Reinhart "BBA" (my first book, but I don't really use it these days)
b). Hamelman "Bread" for me, it is simply THE BEST
c). Chad Robertson: "Tartine Bread" (I liked reading it ... as a story, and I'm glad I bought it, and I loved his country bread)
c). RL Beranbaum "The Bread Bible" -
d). R. Calvel "Le gout du pain"
I was thinking to buy one of these:
- Advanced Bread & Pastry, by M. Suas
- Local Breads, by D. Leader
- Breads for the La Brea Bakery, by N. Silverton
- Bread Alone, by D. Leader
- The Bread Builders, by D Wing, A Scott
- Bread Baking: An Artisan's Perspective, by Dan diMuzio
- Artisan Baking, by M Glazer
I really appreciate any advice from those who already have the above mentioned books, and I'm open to other suggestions.