Larousse book of bread – any good?
I have quite a few bread books and especially like Bertinet’s ones. I saw a new book – Larousse book of bread by Eric Kayser and was wondering if anyone was using it/would recommend it. I was surprised that most of the recipes seem to use plain flour plus a starter. I was surprised at this as all other bread books I have always use strong/bread flour.
Is sourdough bread better with plain flour?
Any views most welcome!
Source: Fresh Loaf