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/ck/ - Food & Cooking

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11115985 No.11115985 [Reply] [Original]

What's a good book with recipes for Italian breads? Looking to get into it but recipes online aren't always trustworthy. Would like to have one place I can look and trust I can get good results.

>> No.11115989

You can't afford bread. Just don't even kid yourself you dumb, poor zoomer.

>> No.11115994

>>11115989
What are you talking about?

>> No.11116959
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11116959

>>11115994
Don't worry, you are more likely to get comments from mental patients then help when posting uninteresting threads. This question probably belongs in the SQT but iI found this online, can't speak for quality but it looks good
https://libgen.pw/item/detail/id/1350372?id=1350372

>> No.11117000
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11117000

It's not Italian, but it includes recipes for Italian breads, among others. I would highly recommend it.

>> No.11117017

OP, this is a legit website for bread making recipes and info.

http://www.thefreshloaf.com

>> No.11117040

this isn't keto

>> No.11117210

>>11115985
>What's a good book with recipes for Italian breads? Looking to get into it but recipes online aren't always trustworthy. Would like to have one place I can look and trust I can get good results.
Martha Stewart, epicurious.com (decades of archived Gourmet and Bon Apetit), southernliving and king arthur flour are all tested/vetted recipes that won't waste your money with poor results. For quick lookups of something you have in mind, look no further than there with suspicion. A bread recipe that lists weights as well as measuring cup stuff might be considered a bit more professional too.
If you want to have a good cookbook, I can't tell you I've ever wanted to master Italian bread. I think of italian pastries, cookies and other desserts more than their bread. Whether I'd trust Mario or Lidia to test their recipes? *shrug* I'd trust anything from Sara Moulton. Have to be careful with famous bakery cookbooks, as they are making bulk recipes and usually quickly throw together those small scale recipes without testing. The Bread Bible Rose Levy Beranbaum is heralded by most pastry people and a good start for anyone. I think there's solid advice in the guy who does all of his proofing overnight in the fridge in a single Le Crueset. He gets good flavor results and ratings from his biga starter type doughs. I forget his name...
https://www.youtube.com/watch?v=vZACNwLzqhU

>> No.11117470

>>11116959
>can't speak for quality
Then why did you reply? I obviously can google for myself, I'm looking for recommendations from someone who actually knows something. What would be a more interesting thread for you? One where I post about something other than actual cooking? Next time I'll post another /sip/ thread, would you like that?

>> No.11117505

>>11115985
Italian bread is pizza dough. Hit the weights, and get a clue, you simp.

>> No.11117847

>>11117505
>Italian bread is pizza dough
no it's not, you're a fucking idiot

>> No.11117893

>>11117847
Not him but it is one form of italian bread, although there are many others.

>> No.11118047

>>11117470
>assblasted ignoramus getting mad because someone tried to help

>> No.11118166

>>11118047
>barely tried at all
>complained that it was a stupid question
>didn't help at all
>complains that nobody's appreciative