Books on bread and baking science
I’m looking for recommendation for books with the science of food, with a particular interest in baking, bread, and fermentation, as well as the effects of ingredients and heat. I have a fairly good understanding of chemistry, physics, and microbiology so I appreciate something with a bit of depth.
I already have:
Bread Science by Emily Buehler. Excellent book, and fun to read. She has a good food science blog, too.
Baking Science by Dikla Levy Frances. Good book for cakes, pastries, and tarts, but little about bread, and nothing on sourdough.
Sourdough by Science, by Karyn Lynn Newman. Meh. Okay book for technique, but little actual science.
On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee. Superb book about food, and food science, with good sections on bread, flour, and fermentation. I have the original edition (1984) but have a later edition on order.
Plus I have many other books with some science in them (like Hamelin’s book). But I am interested in more depth and detail about the science behind all aspects of bread. Any suggestions will be welcome.