You are reading a single comment by @withered_preacher and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
withered_preacher
What @nefarious said - there is a huge difference between home made and store bought. Even the supermarket bakery baked bread is just frozen dough shoved into an oven on site.
You're going to see different books in Canada but the US books that I have own that I rate highly are:
Beard on Bread by James Beard - it may no longer be in print but I have my Grandfather's copy (with his handwritten notes) and I used that to learn to bake bread many, many years ago. It's not nearly as complete as more modern books focusing more on recipes than techniques. Quite old school.
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home by Ciril Hitz - This is a really good introduction to baking and what works / doesn't work when making bread. Good simple concepts well explained and really well written techniques with lots of good pics. I've used it quite a bit and the pizza dough recipe is really good.