INDEX INDEX

INDEX

Note: Page references in italics indicate recipe photographs. Page references in boldface indicate links to video tutorials.

The page numbers in this index refer to the printed version of the book. Each link will take you to the beginning of the corresponding print page. You may need to scroll forward from that location to find the corresponding reference on your e-reader.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

• All-purpose flour, 12

• Almond-Cherry Biscotti, 422, 423

• Autolyse, 44–45, 79–80, 136

B

• Babka, Cinnamon, 404, 405–9

• Bacteria, 26, 133–34

• Bagels, 367–73, 369, 370

• Baguettes

  • Demi, 250, 251–55

  • shaping, 253

• Baker’s couche or linen, 22, 128

• Baker’s intuition, 9

• Baker’s percentages (aka baker’s math), 129–31

• Baking, 122–26

  • in a combo cooker, 124

  • at convection setting, 125

  • crust troubleshooting, 126

  • defined, 122

  • directly on a surface, 124, 124

  • in a Dutch oven, 124, 124

  • preparing for, 123

  • steam for, 123, 125

  • tests for doneness, 122–23

  • tutorial, 52–54

• Baking steel, 22, 124

• Baking stone, 22, 124

• Banana Bread 2.0, 418, 419

• Bannetons, proofing bowls, and baskets, 19–20, 128

• Bassinage, 80, 142

• Bâtards, shaping

  • slack dough, 104, 104–5

  • strong dough, 102–3, 103

• Beeswax wrap, 127

• Bench flour, 98, 102, 128

• Bench knife, 20–21, 109

• Bench rest, 49, 98

• Bench scraper, 20–21

• Biscotti, Cherry-Almond, 422, 423

• Biscuits, Flaky Drop, 382–83, 383

• Blistering, 117

• Blueberry(ies)

  • and Peach Crostata, 420, 421

  • Scones, Whole-Grain, 415

• Bomboloni (Italian Doughnuts), 398, 399–403

• Boules, shaping

  • slack dough, 107, 107

  • strong dough, 106, 106

• Bowl covers, 22

• Bowl scraper, 20

• Breadbox, 127

• Bread flour, 13

• Bread lame, 20

• Breadmaking process. See also Sourdough starter

  • anatomy of a perfect loaf, 30–31

  • baker’s intuition, 9

  • baker’s percentages (aka baker’s math), 129–31

  • baking, 122–26

  • bulk fermentation, 88–95

  • dividing, preshaping, and bench rest, 96–98

  • home baker’s routine, 144–45

  • ingredients, 11–18

  • levains, 71–76

  • mixing, 77–87

  • overview, 28–29

  • proofing, 110–17

  • restoring baking confidence, 198

  • scoring, 118–21

  • serving, storage, and cleanup, 127–28

  • shaping, 99–109

  • sourdough science, 133–43

  • start to finish tutorial, 40–54, 41

  • taking notes, 43

  • tinkering with sourness, 234–35

  • tools, 19–22

  • troubleshooting, 56–57

• Breadsticks, Crunchy (Grissini), 345–48, 347

• Brioche, Naturally Leavened, 283, 283–87

• Buckwheat

  • Five-Grain Sourdough, 224, 225–28

  • Miche, Earthy, 213

• Buffering capacity, 134

• Bulk fermentation, 88–95

  • bulk retarding, 93

  • choosing container for, 88

  • defined, 88

  • gentle stretching and folding, 90

  • maintaining dough temperature, 136

  • stages of, 94–95

  • stretching and folding, 89–92

  • tutorial, 47–48

  • vigorous stretching and folding, 89

  • when to end, 92

• Bulk retarding, 93

• Buns

  • Chocolate and Cranberry, 392

  • Hot Cross, 388, 388–92

  • Hot Dog, 336

  • Potato, 349–53, 353

  • Sandwich, Hearty, 354–57, 356

• shaping, 109, 109

• Sweet Potato, 353

• Butter

  • adding to dough, 86

  • Flaky Drop Biscuits, 382–83, 383

  • Naturally Leavened Brioche, 283, 283–87

• Buttermilk Waffles, 412–13, 413

C

• Calvel, Raymond, 79

• Cane bannetons, 20

• Cheese

  • and Chive-Stuffed Rolls, 362, 363–66

  • Cream, Icing, 397

  • Roman-Style Pan Pizza (Pizza in Teglia), 300, 301–3

• Cherry(ies)

  • -Almond Biscotti, 422, 423

  • Sourdough Scones, 414, 415

• Chive and Cheese-Stuffed Rolls, 362, 363–66

• Chocolate

  • Babka Filling, 409

  • Chip and Zucchini, 418

  • and Cranberry Buns, 392

• Ciabatta Rolls, 340, 341–44

• Cinnamon

  • Babka, 404, 405–9

  • -Pecan Babka Filling, 409

  • Rolls, Weekend, 393, 393–97

• Cobbler, Drop Biscuit, 382

• Combo cooker, 21, 124

• Convection setting, 125

• Cookies. See Biscotti

• Cooling racks, 21

• Corn Bread, Skillet, 380, 381

• Corn Bread Muffins, 381

• Cornmeal

  • Corn Bread Muffins, 381

  • Pancakes, 410

  • Skillet Corn Bread, 380, 381

• Couche, 22

• Country Italian (Pane Pugliese), 241–45, 243

• Cracked spelt

  • Cracked Spelt, 246–49, 249

  • Five-Grain Sourdough, 224, 225–28

• Crackers, Sourdough Starter, 384–85, 385

• Cranberry(ies)

  • and Chocolate Buns, 392

  • and Walnut, 161–65, 162

  • Wintertime Sourdough, 186, 187–89

• Cream Cheese Icing, 397

• Crema Pasticcera (Pastry Cream), 403

• Crêpes, 416, 416–17

• Crostata, Peach and Blueberry, 420, 421

• Crumb of a perfect loaf, 31

• Crunchy Breadsticks (Grissini), 345–48, 347

• Crust

  • blistering on, 117

  • of a perfect loaf, 31

  • troubleshooting, 126

• Currants

  • Hot Cross Buns, 388, 388–92

D

• Degassing dough, 100

• Demi Baguettes, 250, 251–55

• Desired dough temperature (DDT), 74, 81, 135, 137, 138–39

• Diastatic malt, 15

• Dividing dough

  • checking dough before, 48–49

  • instructions for, 49, 96, 96

• Double hydration. See Bassinage

• Dough hydration, 140–42

• Doughnuts, Italian (Bomboloni), 398, 399–403

• Dough proofer, 21, 110, 136, 137

• Dough temperature

  • during bulk fermentation, 136

  • desired, 74, 81, 135, 137, 138–39

  • final, 81

• Drop Biscuits, Flaky, 382–83, 383

• Durum flour

  • Country Italian (Pane Pugliese), 241–45, 243

  • Mini Herb Rolls, 331, 337–39

• Durum wheat

  • Country Italian (Pane Pugliese), 241–45, 243

• Dutch oven, 21, 124, 124

E

• Eggs, adding to dough, 86

• English Muffins, 358–61, 361

• Enrichments, adding to dough, 86

• Enzymatic activity, 133

• Everyday Sandwich Bread, 264, 265–68

• Extra-Sour Sourdough, 236, 237–40

F

• Fifty-Fifty, 152, 153–56

• Final dough temperature (FDT), 81

• First rise. See Bulk fermentation

• Five-Grain Sourdough, 224, 225–28

• Flatbreads. See also Pizza

  • Flour Tortillas, 322, 323–25

  • Focaccia, 304, 304–8

  • French (Fougasse), 313–17, 314

  • Naan, 318, 319–21

  • Pita, 326, 327–29

  • Tuscan (Schiacciata), 309–12, 311

• Flaxseeds

  • Five-Grain Sourdough, 224, 225–28

  • German Whole Rye (Roggenvollkornbrot), 288, 288–91

  • Seeded Spelt, 190–93, 194

• Flour. See also specific types of flour

  • all-purpose, 12

  • alternatives, for simple sourdough, 54

  • “bench,” 98, 102, 128

  • bread, 13

  • dusting with, 102

  • freshly milled, 16–17, 80

  • for levain, 73

  • pre-fermented flour percentage (PFF), 130, 235

  • readily available brands, 11

  • for sourdough starter, 33

  • specialty, sourcing, 11–12

  • substitution list, 18

  • testing, in sourdough starter, 14

  • throwing, 102

  • type 00, 18, 295

  • type-85, 13, 18

  • and water, incorporating, 78

  • white (high protein), 12–13, 18

  • white (medium protein), 12

  • whole-grain, 73, 137

  • whole rye, 13, 18

  • whole spelt, 13, 18, 80

  • whole wheat, 12

• Flour gutter, 100

• Flour Tortillas, 322, 323–25

• Focaccia, 304, 304–8

• Fougasse (French Flatbread), 313–17, 314

• Free-form loaves, list of, 150

• French Flatbread (Fougasse), 313–17, 314

• Friction factor, 139

• Fruit, dried. See also specific fruits

  • adding to dough, 86–87

  • preparing for dough, 87

G

• German-Style Soft Pretzels, 374, 375–79

• German Whole Rye (Roggenvollkornbrot), 288, 288–91

• Glass storage jars, 22

• Gliadin, 12, 77

• Gluten, 12, 77, 83, 133

• Glutenin, 12, 77

• Grains. See also specific grains

  • cracked, adding to dough, 86–87

  • cracked, preparing for dough, 87

• Grissini (Crunchy Breadsticks), 345–48, 347

H

• Hazelnut Babka Filling, 409

• Herb(s). See also specific herbs

  • and Lemon, 181–85, 183

  • Rolls, Mini, 331, 337–39

• Honey

  • adding to dough, 86

  • Whole Wheat Sandwich Bread, 274, 275–78

• Hooch, on sourdough starter, 39

• Hot Cross Buns, 388, 388–92

• Hot Dog Buns, 336

• Hydration, 75, 140–42

• Hydration percentage, 129, 130

I

• Icing, Cream Cheese, 397

• Inclusions, adding to dough, 86–87

• Ingredients, 11–18. See also Flour

  • malt, 15

  • salt, 14

  • sugar, 14

  • water, 14

  • weighing, 78

• Inoculation percentages, 65

• Instant-read thermometer, 19, 137

• Intermediate levain, 74

• Italian Doughnuts (Bomboloni), 398, 399–403

K

• KitchenAid mixer, 22

• Kitchen scale, 19

• Knives, sharp, 20

L

• Lactic acid bacteria, 26, 133–34

• Lemon and Herb, 181–85, 183

• Levain

  • compared to sourdough starter, 72

  • defined, 71

  • flours for, 73

  • hydration, 75

  • including in autolyse, 79

  • intermediate build, 74

  • liquid, 75

  • not enough for recipe weight, 76

  • percentage, in baker’s math, 131

  • ripening continuum, 73

  • signs of ripeness, 74

  • stages of ripeness, 60

  • stiff, 75

  • sweet, 76

  • synchronizing sourdough starter with, 67

  • and target dough temperature, 74

  • tutorial, 44

  • using after it’s ripe, 74

  • using before it’s ripe, 74

• Liquid levain, 75

• Liquid starters, 63

• Loaf pans, 22

• Lye, about, 377

M

• Malt, 15

• Maple Spelt Pan Loaf, Whole-Grain, 279–82, 281

• Mediterranean Olive and Rosemary, 176, 177–80

• Miche, 209–13, 211

• Miche, Earthy Buckwheat, 213

• Mini Herb Rolls, 331, 337–39

• Mixers, mechanical, 22

• Mixing, 77–87

  • adding enrichments and inclusions, 86–87

  • autolyse, 79–80

  • by hand, 82, 82–85

  • incorporating flour and water, 78

  • with a mechanical mixer, 85

  • slap and fold technique, 83, 83–85

  • strengthening the dough, 81–85

  • tutorial, 45–47

  • what happens during, 77–78

  • windowpane test, 83

• Mixing bowls, 20, 128

• Mold, in sourdough starter, 38

• Muffins

  • Banana, 418

  • Corn Bread, 381

  • English, 358–61, 361

• My Best Sourdough, 256, 257–61

N

• Naan, 318, 319–21

• Naturally leavened, defined, 26

• Nondiastatic malt, 15

• Nuts. See also specific nuts

  • adding to dough, 86–87

  • preparing for dough, 87

O

• Oat(s)

  • Five-Grain Sourdough, 224, 225–28

  • Porridge, 229–33, 231

• Oily or briny items, adding to dough, 87

• Olive Oil

  • adding to dough, 86

  • Crunchy Breadsticks (Grissini), 345–48, 347

  • and Rosemary, 171–75, 173

• Olive(s)

  • adding to dough, 87

  • and Rosemary, Mediterranean, 176, 177–80

  • and Sun-Dried Tomato, 204, 205–8

• 100% Whole Wheat, 218, 219–22

• Oval loaves, proofing baskets for, 20

• Oven bread proofing function, 137

• Oxidation, 77–78

P

• Pain de Mie (Soft White Sandwich Bread), 269–73, 271

• Pancakes

  • Cornmeal, 410

  • Sunday Morning, 410, 411

• Pane de Patate (Potato Rosemary), 214–17, 217

• Pane Pugliese (Country Italian), 241–45, 243

• Pan loaves

  • list of recipes, 262

  • shaping, 108, 108

• Paper bags, 127

• Parchment paper, 21, 108

• Pastry Cream (Crema Pasticcera), 403

• Peach and Blueberry Crostata, 420, 421

• Pecan(s)

  • Banana Bread 2.0, 418, 419

  • -Cinnamon Babka Filling, 409

  • Wintertime Sourdough, 186, 187–89

• pH levels, 134

• Pita, 326, 327–29

• Pizza

  • crust, shaping, 296

  • Dough, Sourdough, 294–98, 299

  • dough balls, shaping, 109, 296

  • My Go-To Sauce for, 298

  • in Teglia (Roman-Style Pan Pizza), 300, 301–3

  • topping combinations, 298

• Pizza peel, 22

• Plastic bags, 127

• Plastic spatula, 22

• Poke test, 116, 116

• Polenta

  • Bread, 199–203, 201

  • Five-Grain Sourdough, 224, 225–28

• Potato(es)

  • baking, 351

  • Buns, 349–53, 353

  • Pull-Apart Rolls, 353

  • Rosemary (Pane di Patate), 214–17, 217

  • Sweet, Buns, 353

• Pre-ferment, defined, 29

• Pre-fermented flour (PFF) percentage, 130, 235

• Preshaping, 49, 96, 97

• Pretzels, German-Style Soft, 374, 375–79, 378

• Proofing, 110–17

  • defined, 110

  • examining level of, 110–13

  • just right, signs of, 112–13

  • maintaining dough temperature, 136

  • with oven bread proofing function, 137

  • overproofed, signs of, 112–13

  • poke test, 116, 116

  • retarding (in the refrigerator), 115–17

  • same-day bake method, 114

  • stages at a glance, 114

  • tutorial, 52

  • underproofed, signs of, 112–13

• Proofing bags, 22

• Proofing bowls, baskets, and bannetons, 19–20, 128

• Pullman pan, 21

R

• Raisins

  • Hot Cross Buns, 388, 388–92

• Razor blades, 20

• Recipes

  • baking steps, 43

  • baking timeline, 43

  • dough tables, 147

  • how to use, 146

  • levain table, 147

  • notes before you begin, 149

  • scaling up or down, 131

  • total formula table, 43, 147

  • vitals table, 43, 146

• Rise. See Bulk fermentation; Proofing

• Roggenvollkornbrot (German Whole Rye), 288, 288–91

• Rolls

  • Cheese and Chive-Stuffed, 362, 363–66

  • Ciabatta, 340, 341–44

  • Mini Herb, 331, 337–39

  • Potato Pull-Apart, 353

  • shaping, 109, 109

  • Soft Dinner, 332, 333–36

  • Weekend Cinnamon, 393, 393–97

• Roman-Style Pan Pizza (Pizza in Teglia), 300, 301–3

• Rosemary

• Mini Herb Rolls, 331, 337–39

• and Olive, Mediterranean, 176, 177–80

• and Olive Oil, 171–75, 173

• Polenta, 199–203, 201

• Potato (Pane di Patate), 214–17, 217

• Round loaves

  • proofing baskets for, 19

  • small, shaping, 109, 109

• Rustico, 195–98, 198

• Rye flour

  • about, 13

  • Five-Grain Sourdough, 224, 225–28

  • German Whole Rye (Roggenvollkornbrot), 288, 288–91

  • Seeded Spelt, 190–93, 194

  • for sourdough starter, 33

  • substitution for, 18

  • Twenty-Five Rye, 157–60, 159

S

• Sage

  • Wintertime Sourdough, 186, 187–89

• Salt, 14, 81

• Sandwich Bread

  • Everyday, 264, 265–68

  • Honey Whole Wheat, 274, 275–78

  • Soft White (Pain de Mie), 269–73, 271

• Sandwich Buns, Hearty, 354–57, 356

• Sauce for Pizza, My Go-To, 298

• Savory Waffles, 413

• Scale, 19

• Schiacciata (Tuscan Flatbread), 309–12, 311

• Scones

  • Sourdough, 414, 415

  • Whole-Grain Spelt Blueberry, 415

• Scoring, 118–21

  • assessing dough prior to, 119

  • creating an “ear,” 121

  • decorative marks, 120

  • defined, 118

  • how to score, 119, 119

  • tools for, 118, 119

  • troubleshooting, 121

• Second rise. See Proofing

• Seeded Spelt, 190–93, 194

• Seeds. See also specific seeds

  • preparing for dough, 87

• Semolina rimacinata

  • Country Italian (Pane Pugliese), 241–45, 243

• Sesame seeds

  • German Whole Rye (Roggenvollkornbrot), 288, 288–91

  • Lemon and Herb, 181–85, 183

  • Seeded Spelt, 190–93, 194

  • Sunflower and Sesame, 166, 167–70

• Shaping, 99–109

  • adding toppings to dough, 105

  • avoiding excessive raw flour, 99

  • bagels, 370

  • baguettes, 253

  • a bâtard, slack dough, 104, 104–5

  • a bâtard, strong dough, 102–3, 103

  • a boule, slack dough, 107, 107

  • a boule, strong dough, 106, 106

  • creating a flour gutter, 100

  • defined, 99

  • degassing dough, 100

  • with even tension, 99

  • a pan loaf, 108, 108

  • pizza crust, 296

  • preparing dough for, 102

  • preparing work surface for, 102

  • pretzels, 378

  • slack or sticky doughs, tips for, 101

  • small rounds, buns, and rolls, 109, 109

  • sticky, soft dough, 109, 109

  • stiff, firm dough, 109, 109

  • transferring dough to pan, 109

  • tutorial, 50–51

  • workflow steps, 100

• Silicone spatula, 22

• Skillet Corn Bread, 380, 381

• Slap and fold technique, 83, 83–85

• Soft Dinner Rolls, 332, 333–36

• Soft White Sandwich Bread (Pain de Mie), 269–73, 271

• Sourdough bread

  • defined, 26

  • freezing, 127–28

  • notes before you begin, 149

  • serving, 127

  • start to finish tutorial, 40–54, 41

  • storing, 127–28

  • troubleshooting, 56–57

• Sourdough science

  • fermentation, 133–34

  • hydration, 140–42

  • overview, 59

  • temperature, 135–39

• Sourdough starter

  • compared to levain, 72

  • containers for, 33

  • creating backup starter, 70

  • creating from scratch, 32–36

  • defined, 32

  • evaluating rise in, 62

  • fermentation life cycle, 60–61

  • geography myth, 64

  • how to affect fermentation activity, 66

  • ingredients for, 33

  • liquid, 63

  • long-term storage (dehydrating), 70

  • microbial composition, 64

  • science behind, 59, 133–43

  • short-term storage (refrigerating), 69

  • signs of ripeness, 36, 62

  • slowing down, 69

  • starter ingredient ratios, 65–66

  • stiff, 63

  • synchronizing with levain, 67

  • tools for, 33

  • troubleshooting, 38–39

  • using after it’s ripe, 62

  • using before it’s ripe, 62

• Sourdough starter discard

  • Banana Bread 2.0, 418, 419

  • Buttermilk Waffles, 412–13, 413

  • Cherry-Almond Biscotti, 422, 423

  • Crêpes, 416, 416–17

  • Flaky Drop Biscuits, 382–83, 383

  • Peach and Blueberry Crostata, 420, 421

  • saving and using, 37

  • Skillet Corn Bread, 380, 381

  • Sourdough Scones, 414, 415

  • Sourdough Starter Crackers, 384–85, 385

  • Sunday Morning Pancakes, 410, 411

• Sourdough starter maintenance

  • consistency for, 59

  • flour variables, 63

  • how to maintain, 62–65

  • hydration variables, 63

  • inoculation percentage variables, 65

  • keeping starter healthy, 60

  • refreshing, process for, 63

  • seasonal adjustments, 66–67

  • for smaller starters, 67–68

  • storing, 69–70

  • temperature variables, 62

  • time variables, 63

• Spelt, cracked

  • Cracked Spelt, 246–49, 249

  • Five-Grain Sourdough, 224, 225–28

• Spelt flour

  • about, 13

  • and autolyse, note on, 80

  • Cracked Spelt, 246–49, 249

  • Rustico, 195–98, 198

  • Seeded Spelt, 190–93, 194

  • Sourdough Starter Crackers, 384–85, 385

  • substitution for, 18

  • Whole-Grain Maple Spelt Pan Loaf, 279–82, 281

  • Whole-Grain Spelt Blueberry Scones, 415

• Steam, baking with, 123, 125

• Stiff levain, 75

• Stiff starters, 63

• Storage jars, 22

• Stretching and folding, 89, 89–92, 90

• Sugar, 14, 86

• Sunday Morning Pancakes, 410, 411

• Sunflower seeds

  • German Whole Rye (Roggenvollkornbrot), 288, 288–91

  • Sunflower and Sesame, 166, 167–70

• Sweet levain, 76

• Sweet Potato Buns, 353

T

• Tangzhong technique, 277

• Temperature, ambient, 137

• Temperature, dough. See Dough temperature

• Thermometer, 19, 137

• Tomato(es)

  • Roman-Style Pan Pizza (Pizza in Teglia), 300, 301–3

  • Sauce for Pizza, 298

  • sun-dried, adding to dough, 87

  • Sun-Dried, and Olive, 204, 205–8

• Tools, 19–22, 128

• Toppings, adding to dough, 105

• Tortillas, Flour, 322, 323–25

• Tuscan Flatbread (Schiacciata), 309–12, 311

• Twenty-Five Rye, 157–60, 159

• Type 00 flour

  • about, 295

  • Roman-Style Pan Pizza (Pizza in Teglia), 300, 301–3

  • Sourdough Pizza Dough, 294–98, 299

  • substitution for, 18

• Type-85 flour

  • about, 13

  • Miche, 209–13, 211

  • Rustico, 195–98, 198

  • substitution for, 18

V

• Video tutorials

  • baking directly on a surface, 124

  • baking in a Dutch oven, 124

  • dividing and preshaping, 96

  • gentle stretching and folding, 90

  • mixing dough by hand, 82

  • mixing dough with slaps and folds, 83

  • poke test, 116

  • scoring dough, 119

  • shaping a bâtard, slack dough, 104

  • shaping a bâtard, strong dough, 103

  • shaping a boule, slack dough, 107

  • shaping a boule, strong dough, 106

  • shaping a pan loaf, 108

  • shaping a pizza crust, 296

  • shaping bagels, 370

  • shaping baguettes, 253

  • shaping pretzels, 378

  • shaping small rounds, bench knife method, 109

  • shaping small rounds, pinching method, 109

  • simple sourdough start to finish, 41

  • vigorous stretching and folding, 89

W

• Waffles

  • Buttermilk, 412–13, 413

  • Savory, 413

• Walnut(s)

  • Banana Bread 2.0, 418, 419

  • and Cranberry, 161–65, 162

• Water

  • adding to dough in phases, 80, 142

  • and flour, incorporating, 78

  • for recipes, 14

  • temperature, 135–39

• Weekend Cinnamon Rolls, 393, 393–97

• Wheat flour. See also specific wheat flour types

  • viscoelastic nature of, 12

• White flour

  • adding to levain, 73

  • less than 11.5% protein, 12

  • for sourdough starter, 33

  • 12.7% to 14% protein, 12–13, 18

• Whole-grain flour

  • adding to levain, 73

  • freezing, 137

  • warming to room temperature, 137

• Whole-Grain Maple Spelt Pan Loaf, 279–82, 281

• Whole-Grain Spelt Blueberry Scones, 415

• Whole rye flour. See Rye flour

• Whole spelt flour. See Spelt flour

• Whole wheat flour

  • about, 12

  • Fifty-Fifty, 152, 153–56

  • Five-Grain Sourdough, 224, 225–28

  • Honey Whole Wheat Sandwich Bread, 274, 275–78

  • 100% Whole Wheat, 218, 219–22

  • Whole Wheat Sandwich Buns, 354–57, 356

• Wild yeasts, 26, 59, 133–34

• Windowpane test, 83

• Wintertime Sourdough, 186, 187–89

• Wire cooling racks, 21

Y

• Yeasts, wild, 26, 59, 133–34

Z

• Zucchini and Chocolate Chip, 418

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z