Home-Baking
is about making great bread, at home. It offers my perspective on self-taught baking, with instructions on how to interpret bakery-style recipes in basic, home kitchens. For more information about me and why I know any of this, check out the about section of the website.
If you are looking for the Fresh Flour Directory, it may be found here.
Glossary insert:
The SW Glossary includes my definitions of baking terms used throughout the texts.
Baking Ingredient insert:
This trifold includes over 30, commonly used baking ingredients and their rotation times for best baking quality. Also included are volume to weight equivalents and frequently used conversion ratios!
