August 20, 2022 - 1:29am
sourdough book
- I know there's a lot out there and I got a lot of them (mainly on kindle).
What I am still looking for is a sourdough baking book that goes into the effect of changes.
Something like taking a basic recipe, then going into the effect of amount of starter used, Longer or shorter bulk fermentation / oven temperature / rising temperature, how one thing affects the others.
Not sure if I explain it well, so please ask if it isn't clear
Gotta be metric and preferably have baker's percentages. Preferably European or English ingredients (read flours).
I live in a hot climate, so something about hot temperature baking would be nice and kneading is by hand.
Thanks