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.

codruta