"Intermediate" book using natural leavens?
I've spent several days going through the reviews and articles on this site and have shortlisted a few books.
I've been a home baker for 3-4 years now, starting out with the bread machine, moving to kneading and shaping by hand, and recently moving on to natural leavens. I recently made my first sourdough in hot and humid Singapore. It was delicious, and I don't think I'm going back to commercial yeast!
Never read a single bread book (learned everything from here and Youtube), but I want to know more about the culinary science of breadmaking. I have a preference for European style breads using natural leavens.
With that in mind, I shortlisted Dan Lepard's The Handmade Loaf, Bertinet's Crust and Daniel Leader's Local Breads. Also considering Peter Reinhart's Bread Baker's Apprentice and Artisan Breads, but from what I read he uses more instant yeast in his recipes.
Did I miss out anything? Am I wrong on Reinhart? Would love to hear if you have any recommendations.