Question 1

Matching
-_____patent flour

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size D

Question 2

The ___________________of the wheat kernel has a tendency to become rancid because of the high proportion of fats it contains.

Accepted Answer

germ

Question 3

The "yeasty" flavor some people associate with freshly baked bread is the aroma of spoilage.

Accepted Answer

A) True 
 B)False  False

Question 4

The endosperm of the wheat kernel contains

Accepted Answer

A)  glutenin and gliadin. 
B)  gluten and fats. 
C)  gluten. 
D)  none of the above. 
A)  glutenin and gliadin. 
B)  gluten and fats. 
C)  gluten. 
D)  none of the above.

Question 5

Matching
-_____clear flour

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 6

The temperature of water used in a dough should always be within 5 degrees of room temperature.

Accepted Answer

A) True 
 B)False

Question 7

Matching
-_____starch attack

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 8

Matching
-_____ yeast

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 9

Why is there a tendency to reduce the tempering time for flour?

Accepted Answer

a. It is logical, if not ultimately of t

Question 10

Matching
-_____tempering

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 11

What are the functions of water in a dough formula?

Accepted Answer

a. Water serves as a solvent and dispers

Question 12

Salt in dough

Accepted Answer

A)  relaxes the gluten structure. 
B)  enables the dough to efficiently hold carbon dioxide. 
C)  produces a dough that is slack and sticky. 
D)  limits bread volume. 
A)  relaxes the gluten structure. 
B)  enables the dough to efficiently hold carbon dioxide. 
C)  produces a dough that is slack and sticky. 
D)  limits bread volume.

Question 13

Prior to the 1700s, salt was rarely used in bread production.

Accepted Answer

A) True 
 B)False

Question 14

Matching
-_____extraction rate i. substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 15

Yeast cannot directly ferment starch and requires the ___________________naturally present in flour as well as those added at the mill or in the bakeshop to convert the starches into fermentable sugars.

Accepted Answer

The answer of Yeast cannot directly ferment starch and requires...

Question 16

Matching
-_____endosperm m. packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate

Accepted Answer

A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size 
A)  grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs 
B)  flour milled from the outer periphery of the wheat kernel 
C)  the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose 
D)  moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling 
E)  the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size

Question 17

Winter-wheat flour is recommended for hearth breads that have long, slow fermentations, and are hand shaped, proofed in bannetons or between folds of baker's linen, and baked directly on the hearth or baking stone.

Accepted Answer

A) True 
 B)False

Question 18

When sugar levels reach 10 percent, as in the production of certain viennoiserie goods, the level of yeast activity increases.

Accepted Answer

A) True 
 B)False

Question 19

The higher the protein level in flour, the less water it absorbs.

Accepted Answer

A) True 
 B)False

Question 20

Softer doughs ferment ___________________than dry doughs.

Accepted Answer

The answer of Softer doughs ferment ___________________than dry doughs....

Matching -_____patent flour

The ___________________of the wheat kernel has a tendency to become rancid because of the high proportion of fats it contains.

The "yeasty" flavor some people associate with freshly baked bread is the aroma of spoilage.

The endosperm of the wheat kernel contains

Matching -_____clear flour

The temperature of water used in a dough should always be within 5 degrees of room temperature.

Matching -_____starch attack

Matching -_____ yeast

Why is there a tendency to reduce the tempering time for flour?

Matching -_____tempering

What are the functions of water in a dough formula?

Salt in dough

Prior to the 1700s, salt was rarely used in bread production.

Matching -_____extraction rate i. substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper

Yeast cannot directly ferment starch and requires the ___________________naturally present in flour as well as those added at the mill or in the bakeshop to convert the starches into fermentable sugars.

Matching -_____endosperm m. packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate

Winter-wheat flour is recommended for hearth breads that have long, slow fermentations, and are hand shaped, proofed in bannetons or between folds of baker's linen, and baked directly on the hearth or baking stone.

When sugar levels reach 10 percent, as in the production of certain viennoiserie goods, the level of yeast activity increases.

The higher the protein level in flour, the less water it absorbs.

Softer doughs ferment ___________________than dry doughs.

The Bread-Making Process From Mixing Through Baking

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

Exam 2: Ingredients and Their Function

Matching -_____patent flour

The ___________________of the wheat kernel has a tendency to become rancid because of the high proportion of fats it contains.

The "yeasty" flavor some people associate with freshly baked bread is the aroma of spoilage.

The endosperm of the wheat kernel contains

Matching -_____clear flour

The temperature of water used in a dough should always be within 5 degrees of room temperature.

Matching -_____starch attack

Matching -_____ yeast

Why is there a tendency to reduce the tempering time for flour?

Matching -_____tempering

What are the functions of water in a dough formula?

Salt in dough

Prior to the 1700s, salt was rarely used in bread production.

Matching -_____extraction rate i. substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper

Yeast cannot directly ferment starch and requires the ___________________naturally present in flour as well as those added at the mill or in the bakeshop to convert the starches into fermentable sugars.

Matching -_____endosperm m. packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate

Winter-wheat flour is recommended for hearth breads that have long, slow fermentations, and are hand shaped, proofed in bannetons or between folds of baker's linen, and baked directly on the hearth or baking stone.

When sugar levels reach 10 percent, as in the production of certain viennoiserie goods, the level of yeast activity increases.

The higher the protein level in flour, the less water it absorbs.

Softer doughs ferment ___________________than dry doughs.

The Bread-Making Process From Mixing Through Baking

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters