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1
The Baker's Companion to Yeasted Goods
This specialized guide dives deep into the microbiology of yeast and fermentation. It provides detailed charts and protocols for managing different types of starters (poolish, biga, levain) under vary...
2
The Encyclopedia of Baking Tools
This book functions less as a recipe book and more as a definitive guide to the tools of the trade. It explains the function, optimal use, and care for every essential piece of baking equipmentfrom Du...
3
The Baker's Guide to Yeasted Bread
A straightforward guide focusing exclusively on the fundamentals of yeast-leavened breads. It covers everything from activating yeast to achieving a perfect oven spring in simple loaves like sandwich...
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