Reply to thread

Message: [QUOTE="Norcalbaker59, post: 44377, member: 2340"] The only book recommendations I make are Jeffery Hamelman’s Bread book and Michel Saus’ Advance Bread and Pastry textbook because the average recipe books are designed for failure. Even if an author provides metric weight, if which few do, they fail to provide the most significant information: baker’s percentages; scale, flour specifications; fat specifications; sugar specifications; ingredient temperatures; dough and batter temperatures; type of metal for the bakeware. It is simply not enough to list ingredients, order of mixing instructions, and oven temperature. And unfortunately that is all recipe books do. When necessary information is omitted, the only possible outcome is failure. [/QUOTE]