April 4, 2015 - 9:24am
Larousse book of bread - any good?
I have quite a few bread books and especially like Bertinet's ones. I saw a new book - Larousse book of bread by Eric Kayser and was wondering if anyone was using it/would recommend it. I was surprised that most of the recipes seem to use plain flour plus a starter. I was surprised at this as all other bread books I have always use strong/bread flour.
Is sourdough bread better with plain flour?
Any views most welcome!
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The book has been sitting in my wishlist for months now, but as the release date creeps closer (it'll be out in the US in about two weeks) I find myself questioning my desire to own it. I think I'll wait for it to hit the shelves and see what's inside first, how well it's been translated, and how diverse the recipes are.
As to the flour - that's how it's supposed to be - by all accounts French flours are relatively weak, which really does not matter much for most breads as long as hydration is correct and skills of the baker are adequate.
https://www.youtube.com/watch?v=ji6sAZgeBaw