Someone here mentioned this book and after another pan loaf that has good flavor but not quite the crumb I wanted, I bought it. It's only available as a PDF so you don't want to read this on your phone - it's a computer or tablet read - but it's *incredibly* informative not only of what to do in order to get various crumb structures but WHY things happen. In fact, much of the first half of the book explores all of the things that influence various kinds of crumb structures.
This is not for people making their first loaves, but it's also not really for advanced bakers. It's pitched as for 'intermediate sourdough bakers' and I think that's right. If you've done a few loaves (5-10, not 60+), and you've got the very basics down but want to take the next step, this is a great resource.
Available to buy on the author's site: https://trevorjwilson.selz.com
PS: This is a great discussion at The Fresh Loaf between some of the folks there, Trevor Wilson (the author of this book) and Maurizio Leo of The Perfect Loaf, a great resource in itself: https://www.thefreshloaf.com/node/57...k-fermentation
This is not for people making their first loaves, but it's also not really for advanced bakers. It's pitched as for 'intermediate sourdough bakers' and I think that's right. If you've done a few loaves (5-10, not 60+), and you've got the very basics down but want to take the next step, this is a great resource.
Available to buy on the author's site: https://trevorjwilson.selz.com
PS: This is a great discussion at The Fresh Loaf between some of the folks there, Trevor Wilson (the author of this book) and Maurizio Leo of The Perfect Loaf, a great resource in itself: https://www.thefreshloaf.com/node/57...k-fermentation
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