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I started with the same book! But haven't had much luck with it. Most of what I have learned so far is coming from rus brot blog and youtube channel (in Russian). A throve of knowledge, the guy is truly unique. Heavy on technology, but with a specific focus on home baking.
The flours are so variable. I zeroed in on a local (MN) supplier and just use their whole grain flour all the time, adapting all recipes to it.
I started with the same book! But haven't had much luck with it. Most of what I have learned so far is coming from rus brot's blog and youtube channel (in Russian). A throve of knowledge, the guy is truly unique. Heavy on technology, but with a specific focus on home baking.
The flours are so variable. I zeroed in on a local (MN) supplier and just use their whole grain flour all the time, adapting all recipes to it.
