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Aug 24, 2012 10:33 AM

good bread book for all kinds of breads: starters and not using starters

What are you people recommending. I am a passionate bread baker and own James Beards book beard on bread but I am looking to get one more.. Reinhard or Header or Bernbaum? any suggestions. thanks a lot.

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  1. I really like Reinhard, but I haven't tried the others. I have both Crust and Crumb and The Breadbakers Apprentice. I have used the Breadbakers Apprentice quite a bit more. Recipes from chemically leavened cornbread to yeast, packaged yeast starter and sourdough recipes. Recipes have a note at the top letting you know the kind of starter, number of days etc. The only failure I have had is trying to create a SD starter - but I only tried once, I would try again.

    1. I am also a Reinhardt - BBA fan - I like the tips and emphasis on technique. I learned a lot, and we liked what I made out of that book.

      1. One of my all time favorites is Peter Reihnart's "The Bread Baker's Apprentice". It's well illustrated, the science associated with bread making is clearly explained along with some history about the various processes and I've had great success with everything I've tried in that book.
        Another one, even though my first edition is filled with errors that require maintaining an errata file (available on line) and some self editing of the text, the Ginsberg/Berg book "Inside the Jewish Bakery" is also a favorite of mine.
        It includes a lot of history about Jewish baking and how various recipes evolved throughout the world as the Jewish people were assimilated into different cultures in their flight from persecution.
        I had a small role in testing some of the recipes prior to the publishing of that one so I can't say my opinion is totally unbiased but a number of the old recipes in it take me back to my childhood when grandma made wonderful baked goods as treats for all the kids.
        Another, although it's a cookbook and not exclusively dedicated to baking, is "The Prudence Penny Regional Cookbook" (first copyright 1939 but still available through several on-line sources) which contains a lot of bread and other baking recipes from Pennsylvania Dutch to Mississippi Valley and beyond.

        1. Try this one: Peter Reinhart's Artisan Bread Every Day -- the link below takes you to the page for the book. I've also been baking bread for many years, used many books, but his are the most consistently reliable. And they're just as good for beginners as for old hands because they take nothing for granted in terms of experience.