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139 books
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61 voters
Breadmaking Books
Showing 1-22 of 22
How to Bake a Perfect Life (Paperback)
by (shelved 5 times as breadmaking)
avg rating 4.07 — 8,824 ratings — published 2010
Tartine Bread (Hardcover)
by (shelved 2 times as breadmaking)
avg rating 4.40 — 7,919 ratings — published 2010
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 2 times as breadmaking)
avg rating 4.39 — 12,515 ratings — published 2012
The Bread Bible (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.21 — 6,574 ratings — published 2003
The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.13 — 563 ratings — published 2018
Tartine: A Classic Revisited (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.37 — 413 ratings — published
Easy Bread: 100 No-Knead Recipes (Paperback)
by (shelved 1 time as breadmaking)
avg rating 4.11 — 9 ratings — published
The Bread Baker's Notebook (Diary)
by (shelved 1 time as breadmaking)
avg rating 5.00 — 2 ratings — published
A Super Upsetting Cookbook About Sandwiches (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.21 — 397 ratings — published 2016
The Baking Bible: The Most Comprehensive Baking Book You'll Ever Need (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.30 — 1,216 ratings — published 2014
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.25 — 1,440 ratings — published 2022
The Nordic Baking Book (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.34 — 246 ratings — published 2018
Food Storage and Emergency Bread Guide: Methods and Tips about Food Storage and Making Bread without an Oven (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.00 — 5 ratings — published 2014
Sourdough by Science: Understanding Bread Making for Successful Baking (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.42 — 72 ratings — published
Bread of Life: Savoring the All-Satisfying Goodness of Jesus through the Art of Bread Making (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.66 — 434 ratings — published 2021
Living Bread: Tradition and Innovation in Artisan Bread Making: A Baking Book (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.15 — 129 ratings — published
Bread Science: The Chemistry and Craft of Making Bread (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.28 — 240 ratings — published 2006
The Complete Bread Machine Cookbook: 1000 Foolproof Recipes for Perfect Family-Friendly Homemade Bread (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.22 — 9 ratings — published
The Ultimate Bread Machine Cookbook: Family Recipes for Foolproof, Delicious Bakes (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.46 — 63 ratings — published
New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More (Kindle Edition)
by (shelved 1 time as breadmaking)
avg rating 4.18 — 745 ratings — published 2020
Baking Science and Technology (2 Volume Set)
by (shelved 1 time as breadmaking)
avg rating 5.00 — 3 ratings — published
Crafts and Hobbies: A Step-by-Step Guide to Creative Skills (Hardcover)
by (shelved 1 time as breadmaking)
avg rating 4.04 — 74 ratings — published 1980
“I spend the day finalizing the seed bread and also making a variation with dried sour cherries, which add a lovely sweet-and-sour tang and yield a loaf that would be equally delicious topped with cheese or slathered in fresh jam. Since both loaves will keep for up to a week in the refrigerator, I leave half of each in Natasha's fridge and decide I'll take the rest home with me. In my head, I'm already concocting uses for both: a smoked trout spread for the plain version, and a whipped vanilla-bean ricotta for the one with cherries.”
― Too Many Cooks
― Too Many Cooks
“Cecelia and Seamus both have a day off, Columbus Day, and I invite them to the bakehouse for... well, for no reason in particular at all. They show up mid afternoon while my hands are varnished with molasses and rye because I have it in my mind to tweak my mother's pumpernickel formulas. While I respect dark breads, I'm not a particular fan of eating them. I know I should offer the classic at least weekly, though, so I first find and then photocopy the pages in my mother's journals where she'd kept notes about her adventures in pumpernickel bread. She has three versions- one using the crumbs of stale rye bread, one with a hint of cocoa powder, and one featuring a commercial yeast booster- all of them with ingredients I want for my own version, and also with this and that I plan to eliminate.”
― Stones For Bread
― Stones For Bread