This is a book I bought yesterday.
I'm taking baking classes since September.
It was really great!
I really enjoy baking bread at home.
I have been interested in creating a leaven by myself and bake my own bread with it.
But it doesn't look very easy to recognize good/bad leaven.
Are there any class that I can learn about this?
This book has more information about leaven and recipe with baker's percentage.
For me it is not easy to read through this book because English is not my first language,
but I will try.
