Bread Education

 

Know your bread,

Feel the dough.

Watch it rise,

Nice and slow...

A site dedicated
to not just
good bread, but
​
​Really Good Bread.

  • Home

  • Great Bread

  • Bread Science

    • Flour
    • Water
    • Yeast
    • Yeast Conversion Chart
    • Sweetners
    • Salt
    • Oils
    • Developing a Sponge
    • Kneading
    • Importance of Time
    • Other Ingredients

  • Oven or Bread Machine?

    • Using your Oven
    • Bread Machines

  • Bread 101

    • Basic Bread
    • Pan Bread
    • Types of Yeast
    • What is a good Dough?

  • Bread 202

    • Sponge - Autolyse
    • Gluten Strength
    • All about Salt
    • Kneading Dough
    • Window Pane Test
    • Ingredients Matter

  • Sourdough / Natural Yeast

    • Sourdough or Natural Yeast
    • All About Flour
    • Varieties of Wheat
    • Artisan Bread
    • Hybrid Wheat vs Ancient Wheat

  • Recipes

    • Basic White Bread
    • Basic Whole Wheat Bread
    • Beehive white Dinner Rolls
    • Khorasan Cinnamon Rolls
    • Basic Sourdough
    • Sourdough: Honey Khorasan Einkorn Bread
    • Sourdough - Cinnamon Burst
    • Sourdough - Cranberry Orange
    • Whole Grain Khorasan Bread
    • Whole Grain Khorasan Recipe - Print
    • Whole Grain Khorasan with Flax
    • White Khorasan Bread
    • White Khorasan Dinner Rolls
    • Whole Grain Spelt Bread
    • Khorasan and Einkorn Bread
    • Khorasan, Einkorn and Flax
    • Einkorn Bread

  • Contact Us

  • More

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    Yeast Conversion Chart

    Yeast Conversion Chart used by permission from theartisan.net

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