Wendy Jo Peterson, MS, RDN, has been a dietitian for more than 20 years and a culinary instructor for 15. She is the coauthor of Instant Pot Cookbook For Dummies and Air Fryer Cookbook For Dummies, and contributes frequently to Taste of Home magazine. Wendy also conducts cooking demonstrations at various events and on television.

• Introduction 1About This Book 1Foolish Assumptions 3Icons Used in This Book 3Beyond the Book 3Where to Go from Here 4Part 1: Getting Started with Bread Making 5Chapter 1: Understanding the Basics of Bread Making 7Donning Your Lab Coat: The Science of Bread 7Gluten 8Yeast 8Salt 8Heat 8Taking the Guesswork out of Baking Bread 9Chapter 2: Digging into the Ingredients 11Focusing on Flour 11Looking At Everything Else 15Chapter 3: Mastering Basic Bread-Making Techniques 19Following Six Steps to Making Great Bread 19Step 1: Measuring your ingredients 20Step 2: Mixing the dough 20Step 3: Letting it rise 20Step 4: Punching and shaping the dough 22Step 5: Proofing the dough 22Step 6: Baking 22Storing Bread 24Chapter 4: Uncovering the Secrets of Sourdough 25Growing a Starter 26Day 1 27Day 2 27Day 3 29Days 4 through 11 30Caring for a Starter 31Forming Your Dough 34Step 1: Autolyzing 35Step 2: Adding salt 35Step 3: Bulk fermenting 36Step 4: Shaping 37Step 5: Cold proofing or second rise 37Step 6: Scoring 39Step 7: Baking 39Step 8: Cooling 40Chapter 5: Stocking Your Kitchen 41Loading Up on the Tools of the Trade 41Must-have tools 42Optional tools 43Stocking Your Kitchen 44Dry goods 44Refrigerated items 46Fresh produce 47Part 2: Baking Scrumptious Breads 49Chapter 6: Bread Basics 51Chapter 7: Sourdough Breads 73Chapter 8: Savory Breads 89Chapter 9: Shaped Breads 111Chapter 10: Going Global 133Chapter 11: Sweet Treats 159Chapter 12: Hearty Stuffed Breads 181Chapter 13: Sourdough Discard Recipes 199Chapter 14: Dip It, Spread It, Top It 215Part 3: The Part of Tens 229Chapter 15: Ten Tips for Successful Bread Making 231Use a Digital Scale 231Use a Digital Thermometer 232Use a Stand Mixer with a Dough Hook 232Use the Right Flour 232Use Less Flour 233Pay Attention to the Weather 233Use High-Quality Baking Pans 235Experiment with Flours 235Don’t Skip the Salt 235Play with Different Baking Techniques 236Chapter 16: Ten (Or So) Common Sourdough Questions 237Why is My Bread Gummy? 237Why is My Loaf Flat? 238How Do I Know if My Starter is Ready? 238What Do I Do If My Dough is Too Sticky to Handle? 238How Do I Tighten the Dough after Bulk Rising? 239Why is My Loaf So Dense? 239How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough? 240Why is My Bread Dense with Giant Holes? 240Why Does My Bread Keep Burning on the Bottom? 240Chapter 17: Ten Trendy Sandwiches 241Sweet Potato and Arugula 241Mighty Mediterranean 242Chicken and Pesto 242Indian Spiced 243California Club 244Scandinavian Style 244Greek Yogurt Tuna Sandwiches 245Lamb Burgers 245Spicy Shrimp 246Breakfast Sandwich 247Chapter 18: Ten Ways to Upcycle Stale Bread 249Sweet and Savory Bread Crumbs 250Crunchy Croutons 250Breakfast Strata 251Panzanella 251French Toast Casserole 252Tropical Bread Pudding 253Spinat Knödel (Spinach Bread Dumplings) 254Summery Bruschetta 254Savory Stuffing 255Part 4: Appendixes 257Appendix A: Metric Conversion Guide 259Appendix B: Grain Mill Guide 263Appendix C: Glossary 265Index 267

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Wendy Jo Peterson, MS, RDN, has been a dietitian for more than 20 years and a culinary instructor for 15. She is the coauthor of Instant Pot Cookbook For Dummies and Air Fryer Cookbook For Dummies, and contributes frequently to Taste of Home magazine. Wendy also conducts cooking demonstrations at various events and on television.

• Introduction 1About This Book 1Foolish Assumptions 3Icons Used in This Book 3Beyond the Book 3Where to Go from Here 4Part 1: Getting Started with Bread Making 5Chapter 1: Understanding the Basics of Bread Making 7Donning Your Lab Coat: The Science of Bread 7Gluten 8Yeast 8Salt 8Heat 8Taking the Guesswork out of Baking Bread 9Chapter 2: Digging into the Ingredients 11Focusing on Flour 11Looking At Everything Else 15Chapter 3: Mastering Basic Bread-Making Techniques 19Following Six Steps to Making Great Bread 19Step 1: Measuring your ingredients 20Step 2: Mixing the dough 20Step 3: Letting it rise 20Step 4: Punching and shaping the dough 22Step 5: Proofing the dough 22Step 6: Baking 22Storing Bread 24Chapter 4: Uncovering the Secrets of Sourdough 25Growing a Starter 26Day 1 27Day 2 27Day 3 29Days 4 through 11 30Caring for a Starter 31Forming Your Dough 34Step 1: Autolyzing 35Step 2: Adding salt 35Step 3: Bulk fermenting 36Step 4: Shaping 37Step 5: Cold proofing or second rise 37Step 6: Scoring 39Step 7: Baking 39Step 8: Cooling 40Chapter 5: Stocking Your Kitchen 41Loading Up on the Tools of the Trade 41Must-have tools 42Optional tools 43Stocking Your Kitchen 44Dry goods 44Refrigerated items 46Fresh produce 47Part 2: Baking Scrumptious Breads 49Chapter 6: Bread Basics 51Chapter 7: Sourdough Breads 73Chapter 8: Savory Breads 89Chapter 9: Shaped Breads 111Chapter 10: Going Global 133Chapter 11: Sweet Treats 159Chapter 12: Hearty Stuffed Breads 181Chapter 13: Sourdough Discard Recipes 199Chapter 14: Dip It, Spread It, Top It 215Part 3: The Part of Tens 229Chapter 15: Ten Tips for Successful Bread Making 231Use a Digital Scale 231Use a Digital Thermometer 232Use a Stand Mixer with a Dough Hook 232Use the Right Flour 232Use Less Flour 233Pay Attention to the Weather 233Use High-Quality Baking Pans 235Experiment with Flours 235Don’t Skip the Salt 235Play with Different Baking Techniques 236Chapter 16: Ten (Or So) Common Sourdough Questions 237Why is My Bread Gummy? 237Why is My Loaf Flat? 238How Do I Know if My Starter is Ready? 238What Do I Do If My Dough is Too Sticky to Handle? 238How Do I Tighten the Dough after Bulk Rising? 239Why is My Loaf So Dense? 239How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough? 240Why is My Bread Dense with Giant Holes? 240Why Does My Bread Keep Burning on the Bottom? 240Chapter 17: Ten Trendy Sandwiches 241Sweet Potato and Arugula 241Mighty Mediterranean 242Chicken and Pesto 242Indian Spiced 243California Club 244Scandinavian Style 244Greek Yogurt Tuna Sandwiches 245Lamb Burgers 245Spicy Shrimp 246Breakfast Sandwich 247Chapter 18: Ten Ways to Upcycle Stale Bread 249Sweet and Savory Bread Crumbs 250Crunchy Croutons 250Breakfast Strata 251Panzanella 251French Toast Casserole 252Tropical Bread Pudding 253Spinat Knödel (Spinach Bread Dumplings) 254Summery Bruschetta 254Savory Stuffing 255Part 4: Appendixes 257Appendix A: Metric Conversion Guide 259Appendix B: Grain Mill Guide 263Appendix C: Glossary 265Index 267

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Wendy Jo Peterson, MS, RDN, has been a dietitian for more than 20 years and a culinary instructor for 15. She is the coauthor of Instant Pot Cookbook For Dummies and Air Fryer Cookbook For Dummies, and contributes frequently to Taste of Home magazine. Wendy also conducts cooking demonstrations at various events and on television.

• Introduction 1About This Book 1Foolish Assumptions 3Icons Used in This Book 3Beyond the Book 3Where to Go from Here 4Part 1: Getting Started with Bread Making 5Chapter 1: Understanding the Basics of Bread Making 7Donning Your Lab Coat: The Science of Bread 7Gluten 8Yeast 8Salt 8Heat 8Taking the Guesswork out of Baking Bread 9Chapter 2: Digging into the Ingredients 11Focusing on Flour 11Looking At Everything Else 15Chapter 3: Mastering Basic Bread-Making Techniques 19Following Six Steps to Making Great Bread 19Step 1: Measuring your ingredients 20Step 2: Mixing the dough 20Step 3: Letting it rise 20Step 4: Punching and shaping the dough 22Step 5: Proofing the dough 22Step 6: Baking 22Storing Bread 24Chapter 4: Uncovering the Secrets of Sourdough 25Growing a Starter 26Day 1 27Day 2 27Day 3 29Days 4 through 11 30Caring for a Starter 31Forming Your Dough 34Step 1: Autolyzing 35Step 2: Adding salt 35Step 3: Bulk fermenting 36Step 4: Shaping 37Step 5: Cold proofing or second rise 37Step 6: Scoring 39Step 7: Baking 39Step 8: Cooling 40Chapter 5: Stocking Your Kitchen 41Loading Up on the Tools of the Trade 41Must-have tools 42Optional tools 43Stocking Your Kitchen 44Dry goods 44Refrigerated items 46Fresh produce 47Part 2: Baking Scrumptious Breads 49Chapter 6: Bread Basics 51Chapter 7: Sourdough Breads 73Chapter 8: Savory Breads 89Chapter 9: Shaped Breads 111Chapter 10: Going Global 133Chapter 11: Sweet Treats 159Chapter 12: Hearty Stuffed Breads 181Chapter 13: Sourdough Discard Recipes 199Chapter 14: Dip It, Spread It, Top It 215Part 3: The Part of Tens 229Chapter 15: Ten Tips for Successful Bread Making 231Use a Digital Scale 231Use a Digital Thermometer 232Use a Stand Mixer with a Dough Hook 232Use the Right Flour 232Use Less Flour 233Pay Attention to the Weather 233Use High-Quality Baking Pans 235Experiment with Flours 235Don’t Skip the Salt 235Play with Different Baking Techniques 236Chapter 16: Ten (Or So) Common Sourdough Questions 237Why is My Bread Gummy? 237Why is My Loaf Flat? 238How Do I Know if My Starter is Ready? 238What Do I Do If My Dough is Too Sticky to Handle? 238How Do I Tighten the Dough after Bulk Rising? 239Why is My Loaf So Dense? 239How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough? 240Why is My Bread Dense with Giant Holes? 240Why Does My Bread Keep Burning on the Bottom? 240Chapter 17: Ten Trendy Sandwiches 241Sweet Potato and Arugula 241Mighty Mediterranean 242Chicken and Pesto 242Indian Spiced 243California Club 244Scandinavian Style 244Greek Yogurt Tuna Sandwiches 245Lamb Burgers 245Spicy Shrimp 246Breakfast Sandwich 247Chapter 18: Ten Ways to Upcycle Stale Bread 249Sweet and Savory Bread Crumbs 250Crunchy Croutons 250Breakfast Strata 251Panzanella 251French Toast Casserole 252Tropical Bread Pudding 253Spinat Knödel (Spinach Bread Dumplings) 254Summery Bruschetta 254Savory Stuffing 255Part 4: Appendixes 257Appendix A: Metric Conversion Guide 259Appendix B: Grain Mill Guide 263Appendix C: Glossary 265Index 267

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