I’m sure that many of you know that my obsession this year is bread machines and bread. So far, I have only followed recipes in books and from the Internet, with only occasional and very small tweaks, and I’ve done very well, if I do say so myself.
But.
I would like to start experimenting with my own ideas, but I “knead” a textbook; something that teaches me about ratios, and liquid contents of ingredients (like tomato paste), and the weights of different flours, etc. etc. etc.
Any suggestions are welcome. I would prefer a book in Kindle format, rather than a hard copy. And I really don’t want to purchase anything without recommendations from you fine chefs. So, thanks in advance.
But.
I would like to start experimenting with my own ideas, but I “knead” a textbook; something that teaches me about ratios, and liquid contents of ingredients (like tomato paste), and the weights of different flours, etc. etc. etc.
Any suggestions are welcome. I would prefer a book in Kindle format, rather than a hard copy. And I really don’t want to purchase anything without recommendations from you fine chefs. So, thanks in advance.