Looking for a new book after Hamelman's book
I'm new as a member though I've been here as a passive reader for a while.
After reading here long discussions and different opinions about good book for sourdough breads, I bought Hamelman's book Bread.
This book upgraded the bread's taste by far and more importantly deepened my understanding of the chemical process of making bread.
I want to purchase a new book and asking you for advice, what is the recommended book to continue learning about the chemical process and high-quality recipes mainly used with sourdough.
From what I read here, I try to decide which is better for my needs: Local Breads/ Bread alone by Daniel Leader (but I read there are a lot of errors in those books?) or Tartine bread by Chad Robertson (but without the combo cooker) or Bread Baking: An Artisan's Perspective by DiMuzio.
Other suggestions are welcome.