Dan Lepard's book (Art of Handmade Bread) is very good, heavy on natural leavening formulas. Nacy S.'s book is quite alright .. just received it this week, so I'll have to get a better judgement by trying out some formulas.  The breads she introduces appear to be very interesting though. (She came out with a sandwich (panini) book that we like.)

I am also waiting for the Villla Baker from Amazon ... Do you know Hamelman's 'Bread' book. I like it; detailed formulas and good descriptions. I am also reading R. Calvel's 'The taste of Bread'. That's  more a study book for a culinary school, but still very accessable, I think. It contains valuable information, however for a price tag that may not convince the broad public to buy this book. Probably it's also not necessary because other good books cover in some depth what you need or want to know.

The only book I can definitely not recommend is 'Secrets of a Jewish Baker' ... it just came out and is not worth the paper it's printed on. The author is for sure a great baker, but he must be estranged to scales and baker's math. His formulas casually call for '2 1/2 to 4 cups' of flour ... you'd be all over the place with your hydration percentage when you get instructions like that.

Well, although I repeat myself, but try Dan Lepard's book ... he came up with very interesting formula's that are interesting and fun to try. Plus it's rather inexpensive. The only drawback is that it's only available as paperback which is a shame for a good book.

BROTKUNST

I've been thinking about ordering her book.

I saw her video on Julia Child website - a strter from grapes - looks really good.

HP