"The Laurel's Kitchen Bread Book" by Laurel Robertson. A very good bread book. Her grasp of sourdough is somewhat limited, suggesting the use of commercial yeast to start a sourdough starter, but she taught me how to make a light 100% whole wheat bread. I recommended this book. isbn.nu can point you to a 1984 hardback, a 1985 paperback, and a 2003 revised paperback.