...but for $7.99 (with my points), I couldn't pass up a $45 book - Bread: A Baker's Book of Techniques and Recipes, by Jeffrey Hamelman, from KAF. The recipes are listed for a large amount, for bakers (or us, anytime we want to make 35 lbs or more of dough! LOL), a reasonable amount for you and me, and baker's percentages, so you can easily make more or less of it. You could use it w/o a scale, but it would be best to have one. Great amount of interesting scientific information in this book; though the wording is definitely geared to the professional, the discussions of the different starches, and how the different organisms digest them, and how some are complimentary, is very interesting, and explains a lot of things we see when baking bread. The sourdough rye chapter in especially interesting, giving the reasons that undermixing or underkneading rye bread will actually result in a higher loaf (something Reinhart mentions in one book, but just in passing, saying not to knead it more than 6 min). I made my first sourdough bread tonight from it, and it smells incredibly good, but I'll have to wait until the morning to try it.
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