Has anyone read the "Handbook of Dough Fermentations" by Karel Klup and
Klaus Lorenz? [1] Looks like it's aimed at commercial bakers but the
TOC looks promising.

1. http://www.chipsbooks.com/hbdough.htm


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I haven't read it but, from the description, it looks extremely interesting.
However, at $174.00 + shipping, I think I'll wait for the movie.

- Steve Brandt

----- Original Message -----
From: >
Newsgroups: rec.food.sourdough
Sent: Monday, November 10, 2003 3:18 PM
Subject: Handbook of Dough Fermentations


> Has anyone read the "Handbook of Dough Fermentations" by Karel Klup and
> Klaus Lorenz?

wrote:

> Has anyone read the "Handbook of Dough Fermentations" by Karel Klup and
> Klaus Lorenz? [1] Looks like it's aimed at commercial bakers but the
> TOC looks promising.
>
> 1. http://www.chipsbooks.com/hbdough.htm
>
>

Can't help on the content, but here's the best price I think.

http://www.powells.com/cgi-bin/bibli...4-0824742648-0

If you get it, please do post a report. I've considered getting it
myself.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

You might find it in a library if you're lucky. It's at the library here
at BYU. I took a look at it last night and it looks very technical
(scientific) and of little practical use to the home baker although
possibly very interesting to aficionados who want to know what's really
going on.

On Mon, 10 Nov 2003 23:00:23 +0000, Steve B wrote:

> I haven't read it but, from the description, it looks extremely interesting.
> However, at $174.00 + shipping, I think I'll wait for the movie.
>
> - Steve Brandt
>
> ----- Original Message -----
> From: >
> Newsgroups: rec.food.sourdough
> Sent: Monday, November 10, 2003 3:18 PM
> Subject: Handbook of Dough Fermentations
>
>
>> Has anyone read the "Handbook of Dough Fermentations" by Karel Klup and
>> Klaus Lorenz?