Amen. This book is wonderfully quantitative, and in my experience discusses rye doughs like no other. I am also very fond of Emily Buehler's "Bread Science" (

Amen. This book is wonderfully quantitative, and in my experience discusses rye doughs like no other. I am also very fond of Emily Buehler's "Bread Science" (http://www.twobluebooks.com/book.php http://www.twobluebooks.com/book.php), particularly as a gift for precise individuals new to bread baking who might be put off by the length and depth of Hamelman.