Baking Problems Solved - The Book

Panevino

Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic books out there that touch on these matters.

Tony

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Danubian's picture
Danubian 2007 July 2

I’m not familiar with that particular text but I did browse the contents on Google Books [url=http://books.google.com.au/books?id=EKGUPlEwP5MC&dq=Baking+Problems+Solved+book&pg=PA288&ots=7Tw2TPcFhM&sig=krgs2qRfDAfpayEMz1MY7JEf79Y&prev=http://www.google.com.au/search%3Fq%3DBaking%2BProblems%2BSolved%2Bbook%26ie%3Dutf-8%26oe%3Dutf-8%26aq%3Dt%26rls%3Dorg.mozilla:en-GB:official%26client%3Dfirefox-a&sa=X&oi=print&ct=result&cd=1#PPA41,M1][b]HERE[/b][/url].
If you're looking for knowledge on 'conventional' bread making - I use the word 'conventional' in this context to convey what is considered to be the accepted bread making technology in modern baking - there are plenty of excellent books. Here’s three examples. There are plenty of English books also that are very good too.

• Bread Research Institute of Australia, Staff Published 1989. [b]AUSTRALIAN BREADMAKING HANDBOOK[/b], University of New South Wales Press ISBN 0908237367
[url=http://www.lajudgeaward.com.au/default.aspx][img]http://www.bri.com.au/images/Books/Thumb_breadmakinghandbook.jpg[/img][/url]

• E.J. Pyler, 1988, [b]BAKING SCIENCE & TECHNOLOGY Vol 1 & 2[/b]
[url=https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=4200&site=][img]https://secure.aibonline.org/catalog/image/4200.jpg[/img][/url]

• Schunemann, Claus & Treu, Gunter. BAKING: THE ART AND SCIENCE, Baker Tech ISBN: 096937450X

Good luck.

Panevino 2007 July 27

Hey Boris, I just plied through the Pyler Vol 1. It will require many more reads but I found it to be excellent. Clear writing. Thankfully he links up the theory to baking. While complex and a little over my head, it nevertheless opened my eyes to the intricate nature of bread baking and some of it's principles. Very motivational. I ordered Vol 2 and look forward to its arrival. I'll then move on to the other suggestions. Thanks for the leads.

Cheers,

Tony

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