Bread builders or Tartine's bread, maybe something else? I am interested mostly in sourdough open crumb boules, batards, baguettes and ciabattas. Which book will give me more knowledge.
Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.
The site i used to use is diggingdogfarm.com.
I use it for my brines and making bacon cure.
I heard of some other sites which had something similar but I sure can't find them now.