Hello Everyone ... I apologize and would like to ask something that I guess has been asked a lot in the forum before.
I am just starting to make my own bread and I want to make everyday sourdough breads with big holes and thick crusts. I have two books ... one is "The Bread Baker's Apprentice, 15th Anniversary Edition" and the second one is "Artisan Sourdough" by Emilie Raffa ... I took a quick look at the sourdough preparation sections in both books ... there are different explanations and ingredients in preparation of sourdough.
Which book would you advise me to follow?
