User:Ingramcm006/Books/Crusty, Smelly Goodness

Intro to Bread-Making

 * Historical Context
 * History of bread
 * Bread in culture
 * Staple food
 * Common wheat


 * The Science of Bread-Making
 * Bread
 * Baker percentage
 * Flour
 * Gluten
 * Flour treatment agent
 * Leavening agent
 * Fermentation in food processing
 * Taste


 * The Ingredients of Bread
 * Wheat
 * Barley
 * Einkorn wheat
 * Emmer
 * Kefir
 * Khorasan wheat
 * Millet
 * Sorghum
 * Spelt
 * Baker's yeast
 * Saccharomyces cerevisiae
 * Autolysis (biology)
 * Lactobacillus
 * Fermentation starter
 * Sourdough


 * The Process of Bread-Making
 * Pre-ferment
 * Straight dough
 * Sponge and dough
 * Kneading
 * No-knead bread
 * Proofing (baking technique)
 * Maillard reaction


 * Major Types of Breads
 * List of breads
 * Quick bread
 * Soda bread
 * Unleavened bread