June 13, 2017 - 12:09pm
Which book to choose
i can afford one book and currently my choice is between Reinharts whole grain book, his artisan everyday book, his bread revolution or any other book that looks into the science of techniques and whole grains in particular.
i already have hamelmans bread book, Reinharts bakers apprentice and lepards handmade loaf.....any suggestions? I'm looking for science, recipes and a book that leans towards whole grains
thanks
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Bread revolution is good but focuses mostly on sprouted grains. If you sprout your own or have ready access to sprouted grains it has some really nice recipes. Emmanuel Hadjiandreou's "How to Make Sourdough" is a good book too, with lots of interesting recipes and some different techniques.
thanks lazy loafer - i forgot to mention i had Emmanuel Hadjiandreeous bok on sourdough infact it was the first book i bought when i started off....i actually contacted him about a problem i had with one of the rye breads and he kindly rang me and we had a great chat about sourdough - he was very nice - or sound as we say here - helpful and supportive. His flavour combinations are great but i now make my sourdough differently from him as for sprouted grains id like to get into it but i havent as of yet
im basically falling in love with whole grains and am looking for more science. I find that understanding the why helps more in the long term. Thats why reinhart and hammelman are so good. Flavour is a personal thing and we all have our preferences.
I've looked at a lot of books, and if it were me, and given that you're already a seasoned baker, the book would be Tartine III. My results from Tartine baking are not the best, so my recommending it needs explanation. I love this book because it focuses on a variety of ancient grains, different forms and techniques (e.g., porridge, sprouting, double-fermented) with many recipes. As someone who likes adding soakers and different grains to my bread, it's a great book.
Thanks for that Filiomat I love his bread but I adore the pastry
The pastry is truly amazing. I love the morning bun more than life itself. Haven't gotten over to Manufactory yet to test out Prueitt's latest non-gluten confections, but I've browsed her new book. She apparently worked very hard to construct recipes that really work.
I think het book will be an extra special treat for me in the meantime i have to get this bread matter sorted :)
If so, you might be able to read various bread books to help with the decision of which one to buy.
There sure is and I should I might do it this weekend while waiting on my whole grain book by reinhart