The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Comprehensive breakdown of what each ingredient does...

Jbock220's picture
Jbock220

Comprehensive breakdown of what each ingredient does...

I'm looking for a single, comprehensive resource that has detailed explanations of each ingredient (and preferably technique), their effects on the dough, characteristics, how much to use, etc. (Milk, Fats (solids & liquids), eggs, different flours, salts, water, etc.).

Is there a resource that might be considered complete I can use as a reference?  I have a number of books (Bread Bakers Apprentice, FWSY, Artisan Bread in 5 min. a day, plus a couple more).  None are complete or as detailed as I'd like.

I want to learn to control the ingredients. If I want "X", I add so much "Y".

suave's picture
suave

Have you tried "How baking works"?

MichaelLily's picture
MichaelLily

Modernist bread.

yozzause's picture
yozzause

Practical Baking by  William J Sultan. mine is the second edition currently on Amazon 5th edition from

$6.57 - $54.60 PART 1 runs for 49 pages the whole book is 483 pages and the best 50cents ive spent at a book stall!

Jbock220's picture
Jbock220

Thank you.  These all look excellent.

yozzause's picture
yozzause

Sorry part 1 deals with ingredients and their properties which is what you were after.