“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of all feasts.”
“The Great Chicago-Style Pizza Cookbook” by Pasquale Bruno, Jr. This book has nothing to do with sourdough, but it is a marvelous pizza resource. The dough recipes are easy to convert to sourdough, and the results are spectacular. Having trouble with your pizza crust? Chances are Pasquale Bruno, Jr. explains the problem in his book. isbn.nu …
“Beard On Bread” by James Beard While James Beard wasn’t a fan of sourdough, this remains one of the best introductory reference books to bread making around. I highly recommend this book to beginners. The last publication of this I saw was in 1995, but when I researched this page, isbn.nu helped me find a 1979 …