Recommendation books on flour, dough and the science behind it ?

Joined Nov 19, 2015
hi everybody

Can anyone recommend books on the use of different type of flour, starch
The effect of temp of water
The use of yeast
Knee or no knee
Different type of dough
Bleach or not bleach
Etc etc..

I would like to have a better understanding on the topic
Any recommendations would be great

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