The Fresh Loaf Baker's Handbook

The Fresh Loaf Handbook is a distillation of some of the baking wisdom of The Fresh Loaf community.  

• Bread Basics
  • Baker's Math
  • Ingredients
    • The Basic Four
      • Flour
        • All Purpose Flour
        • Bread Flour
        • Whole Wheat Flour
        • Rye Flour
        • Other flours
      • Leavening
        • Commercial Yeast
        • Sourdough
      • Salt
      • Water
    • Other Ingredients
    • Sourdough Starters
      • Keeping Starter on the Counter
      • Maintaining Sourdough Starter in the Refrigerator
    • Pre-Ferments
  • Process & Technique
    • Mixing and Dough Development
    • Baking
    • Storing Bread
    • Scoring Bread
    • Shaping
• Recipes
  • Buttermilk and Honey Whole-Wheat Sandwich Bread
  • San Francisco Style Sourdough
  • Poolish Baguettes
  • Ciabatta with Poolish
  • 25 percent whole wheat bread
  • 40% Rye with Caraway
  • 60% Rye with Flaxseeds
  • Overnight Sourdough Pizza Crust (with 60% whole wheat)
  • Overnight Whole Grain Sourdough with Wheat, Spelt & Rye
  • Three-Seed Sourdough Bread
  • Whole Wheat Cinnamon Rolls & Sticky Buns
  • Whole Wheat Sourdough English Muffins
  • Whole Wheat Sourdough Sandwich Bread
  • Whole Wheat Sourdough Waffles
• Appendix A: Glossary