Suggestions for books
A colleague and I will be offering a course on Bread later this spring at the college where we teach. The title is "The Chemistry and Culture of Bread". She is doing the chemistry (thank heavens) and I am doing the cultural thing. I'm looking for two books (or, one, if I can find one that covers everything) for texts for the class. I want a good, solid, "how to bake bread" book ("The Baker's Apprentice" perhaps?) and a book that looks at bread on a cultural level, preferably across cultures. Students will have completed their 2nd year and we may have some alumni join us. We will have a lab and will be baking bread as well. We're thinking of having them make a flat bread of some sort, a sourdough, a no knead bread and two other types (to be determined.)
I appreciate any suggestions you all may make. Thanks.