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How to Make Basic Bread FAQ

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Frequently Asked Questions about Sourdough Basic Bread. How to Make Basic Bread.

This FAQ about basic bread making was compiled and written by Darrell Greenwood darrell.faq@telus.invalid with numerous contributions by others.

Comprising an introductory and commentary on the manual method of bread making, with an emphasis on commercial yeast recipes. Once you feel comfortable with the basics of bread making, reveling in the successes and learning from typical mistakes, we'll turn you back over to the lore & mystique of the sourdough mailing list.

All corrections, differing opinions and views are most welcome, but bread making is not a science, nor should it have rigid parameters. Much of the joy in bread making is the treat to the senses, the tactile feedback from a living thing, and the delight in sharing the results with friends and family.

-01 Raw Materials
-02 Yeasts
-03 Flour
-04 Bowls for mixing and rising
-05 Wooden spoons
-06 Bread Knives
-07 Baking Pans
-08 Measuring cups and spoons, and misc
-09 Work Surface
-10 Basic White Bread (From Beard on Bread)
-11 Debugging Typical Problems
-12 Beginning Options, Additions and Variations
-13 Sesame Bread
-14 Squaw Bread
-15 Crt Alaska
-16 Cracked Wheat Bread
-17 Two Tone Bread
-18 "Beard on Bread"
-19 "Bountiful Bread Basics to Brioches"
-20 "Sunset Cook Book of Breads"
-21 "The Book of Whole Foods, Nutrition & Cuisine"
-22 "The Grains Cookbook"
-23 The Tassajara Bread Book by E. Brown
-24 Bread Winners Too Mel London
-25 Laurel's Kitchen Breadbook
-26 Beginning Toys for the Compleate Baker (sic)
-27 "Gourmet" / Speciality Stores






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