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

Discussion in 'Cookbook Reviews' started by ipea, Nov 19, 2015.

  1. ipea

    ipea

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    Cook At Home
    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
    Pasta
    Etc etc..


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