Hello everyone. I'm pretty new here but I've been reading everything I could on the site (and other sites) for a few weeks. I've been baking bread nearly every day for the past two weeks. I'm the kind of person who is not happy merely following a recipe, I want to know the science behind the ingredients and techniques. I've been looking at a few books but don't know which would be the best investment as far as combination of science and recipes. Here are the books I've narrowed down:
* Hamelman's "Bread"
* Reinhart's BBA
*Clayton's "Complete Book of Breads"
*Hensperger's "Bread Bible"
I know the last two have far more recipes but I don't know the quality of the technical information in comparison to Hamelman and Reinhart. So I guess I'm asking if you could pick just one book that would teach you both in depth theory and application, which would you choose?
I should add that I tried to see if any of these books are at my library, but they are not.
I hope that I'm not being too much of a pain in the butt LOL. I just want to make a wise investment.
I really appreciate it.
Thanks a bunch,