Comprehensive breakdown of what each ingredient does...

I'm looking for a single, comprehensive resource that has detailed explanations of each ingredient (and preferably technique), their effects on the dough, characteristics, how much to use, etc. (Milk, Fats (solids & liquids), eggs, different flours, salts, water, etc.).

Is there a resource that might be considered complete I can use as a reference?  I have a number of books (Bread Bakers Apprentice, FWSY, Artisan Bread in 5 min. a day, plus a couple more).  None are complete or as detailed as I'd like.

I want to learn to control the ingredients. If I want "X", I add so much "Y".