I did buy "COOKED" by Michael Pollan's an "TARTINE" by Chad Robertson. These two books made a big improvement in my understanding of bread making and "TARTINE" actually has recipes which are a huge help. The other valuable bit of information that "TARTINE" gave me was pictures. There are clear photos of what each stage or moment should look like, which is very, very helpful. I've learned how to inspect dough visually and tactiley for readiness.
I then decided to put my class to use in the starter making department.
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