Having just finished this readable little volume I wanted to call attention to Emily Beuhler's Bread Science, reviewed earlier by Floyd. It really is a little gem, and some of the less scientifically-inclined among us might find it has a lot to offer. Emily takes the novice by the hand and speaks to them kindly and clearly, even playfully, while thoroughly deconstructing the process of making bread. She targets the home and hand baker particularly if not exclusively. Her techniques do not line up precisely with all the current thought here or in other recent books, but it's worthy information just the same. Don't let the title scare you, either. The woman has pictures of talking bread--definitely a lighter touch, than, say, venerable but daunting Mr Hamelman.