Best book on rye?
I might be heading out to purchase some bread books later this fall but I am not sure which to get or to get more than one. Essentially I want a book that gives a broad spectrum of ryes, which I find that most american authors kind of shy away from, 1 ny style rye, 1 pumpernickel and maybe a light rye.
What I am looking for is books with formulas an technicues for 50%-100% ryes, not exclusively, but at least a couple.
Ive heard that "Bread" has a good rye section and I am also intigued by "Local Breads". Is there another book I should look into? Ive thaught about "Secrets of a jewish baker" but that one does only give measurements in cups which does not fit the bill for me as I am both working with weight and living in a country where the "cup" isn´t a standard measuring tool.