Includes a note-taking guide and various charts discussed in the class.

Recipes for various breads discussed in the class.

An illustrate guide to the formal manner in which to form the classic french baguette. http://allrecipes.com/advice/coll/all/articles/441P1.asp

This article at AllRecipes.com is an excellent reference for converting traditional recipes to the bread machine. http://allrecipes.com/advice/coll/all/articles/151P1.asp

A step-by-step photographic reference to kneading dough.
http://allrecipes.com/advice/coll/all/articles/470P1.asp

Fleischmann's gives you a brief history and how-to of yeast.
http://www.breadworld.com/sciencehistory/science.asp

Fleischmann's gives you a brief history and how-to of yeast.
http://www.breadworld.com/beginnertips/begintipsd.asp

Our friend from class, Bob, kindly recommends the email list for more information on bread baking. Sign up for emails @ http://www.bread-bakers.com/index.html