October 17, 2011 - 10:21am
Richmond, VA Baker
Hello Fellow Bakers,
I am an avid home baker and cook and have lurked on this forum for too long. I have now joined! In the bread baking realm I have worked through a number of style's and cookbooks including Lahey's (No Knead), Robertson's (Tartine), Hertzberg's (Artisan), and Tassajara's. Beard on Bread was one of my first cookbooks in the early 8o's and I worked through a lot of that book before "bread was cool.". I keep a couple starters going at any given time and am committed to have great smell wafting through my house every weekend.
I've learned a lot from you all thus far and look forward to learning more!
Jeff
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Welcome to the group. I recommend now turning to a textbook of bread baking. Regular readers will have used Hamelman, for example. I own and use it. But for my money, start with DiMuzio's Breadbaking. It's reasonably cheap, thorough, and much briefer than Hamelman.
Thanks richkaimd. I'll look @ those for sure.
Jeff