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+# Introduction
+
+There are few things that smell quite as good as a loaf of bread
+baking in the oven. But there are other benefits beyond just that
+lovely smell of baking your own bread. It’s cheaper, tastier, and,
+more often than not, healthier than buying it from the store.
+
+Our goal with this e-book is to help amateur bakers produce the kind
+of bread that they would most like to pull from their ovens. We hope
+that it helps you.
diff --git a/02-01-bread-basics.md b/02-01-bread-basics.md
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+# Bread Basics
+
+You can jump right in and start baking without knowing much about the
+ingredients or how the process works, but if you'll take the time to
+learn a little bit about the baking process you'll find baking to be
+much more rewarding.  You'll also be equipped to modify recipes to fit
+your taste if you first understand how those modifications will change
+the results.
diff --git a/02-02-bakers-math.md b/02-02-bakers-math.md
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+## Baker's Math
+
+Let's have a quick math lesson.
+
+Math?! Yes! Professional bakers don't usually talk about recipes, but
+rather about formulas. Bread is all about proportions, and baker's math
+is a way of breaking down ingredients into these proportions so that you
+can scale up or down as needed. It also makes baking much easier
+because, once you understand the basic proportions, you can freely mix
+and match ingredients to invent all kinds of breads on your own.
+
+It's not necessary to learn baker's math to bake good bread, of
+course, but it can expand your ability to mix and match ingredients and
+break free of recipes to create your own formulas.
+
+In baker's math, every ingredient is expressed in terms of the flour
+weight, which is always expressed as 100 percent. For example, let's
+take a typical formula for French bread:
+
+* Flour: 100%
+* Water: 66%
+* Salt: 2%
+* Instant yeast: 0.6%
+* Total: 170%
+
+So, let's say we've got 500 grams of flour. If I wanted to make French
+bread, here's how I'd figure out the weight of the other ingredients\
+
+* Water: 500 * 0.66 = 330 grams
+* Salt: 500 * .02 = 10 grams
+* Instant yeast: 500 *.006 = 3 grams
+
+We can also first decide how much dough we want, and work backwards.
+Let's say we want to make 1 kilogram of dough. First, we need to figure
+out how much flour we need. To do this, we divide the total of all the
+ingredient percentages added up (170% = 1.7) into the total weight of
+the dough:
+
+1000 grams / 1.7 = 588 grams of flour (rounded to nearest gram).
+
+Now that we know the flour weight, we figure out the weight of each of
+the ingredients by multiplying their percentage by the flour weight,
+just as we did above.
+
+* Water = 0.66 * 588 = 388 grams
+* Salt = .02 * 588 = 12 grams (rounded)
+* Instant yeast = .006 * 588 = 4 grams (rounded)
diff --git a/02-03-ingredients.md b/02-03-ingredients.md
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+## Ingredients
+
+At its core, bread is made of four ingredients: flour, water, salt and
+some sort of leavening. It’s possible to make bread without salt,
+though saltless bread, to most palates, tastes a lot like cardboard.
+There are even those who eliminate leavening, though at this point,
+the loaf doesn't really taste like what most of us would expect from a
+loaf of bread.
+
+One can add all sorts of other ingredients, of course, from
+sweeteners, to nuts, fruits and fats – but the essence of any bread
+comes down to these basic four.
diff --git a/02-04-the-basic-four.md b/02-04-the-basic-four.md
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+### The Basic Four
+
+In this section, we'll go over the basic four ingredients: flour,
+water, salt and leavening.
+
+#### Flour
+
+Wheat flour comes in many different forms. First, let’s talk a bit
+about the wheat from which it originates.
+
+The wheat berry has three basic parts: the endosperm, the germ and the
+bran. The germ is the embryonic plant, but is only about 2-3% of the
+total berry. The endosperm, which is about 75% of the berry, serves as
+food for the germ as it sprouts. The rest is the bran, which protects
+the tiny germ.
+
+White flour is almost pure endosperm, whereas whole-wheat flour
+retains all three parts. As a result, white flour will keep for a long
+time at room temperature – probably a year or more. Whole-wheat flour,
+on the other hand, contains the oily germ, and that oil goes rancid at
+room temperature in just a couple of months.  This is why so many
+people think that whole wheat bread tastes bitter; mostly likely, the
+bread they ate was made from rancid flour.
+
+##### All-purpose flour
+
+**All-purpose or artisan flour:** For most artisan white breads,
+bakers generally prefer all-purpose (AP) or so-called artisan flour.
+These flours typically have a protein percentage of 10.5% to 11.5% or
+so. King Arthur Flour’s regular AP flour is about 11.7%, so it’s on
+the very high end, while General Mill’s AP flours are about 10.5%.
+Most Southern brands of AP flours like White Lily are not good for
+making bread, because they have a low protein percentage and are also
+bleached, but are better suited to cakes and biscuits.
+
+Bleached flour will produce bread if it has a high enough protein
+percentage, but it will not have the same golden color or rich flavor
+of unbleached flour.
+
+King Arthur Flour’s Organic Artisan Flour and Giusto’s Baker’s Choice
+are  favorites among amateur artisan bakers. They’re about 11.3%
+protein and perform beautifully, striking a nice balance between rise
+and flavor. However, these preferences aside, one can bake very good
+bread from basically any unbleached all-purpose flour one can buy at
+the grocery store.
+
+##### Bread Flour
+
+**Bread flour:** White bread flour is typically between 11.5% and 12.5%
+protein. Some brands, such as King Arthur Flour, are very strong with
+close to 13% protein, whereas others are closer to All-Purpose flour.
+Bread flour is good to use when making bread with a high percentage of
+rye flour or a lot of goodies like nuts, seeds, cooked grains or dried
+fruits. It produces a spectacular rise, but without additions, some
+bakers find that bread made from this flour is a bit tough and
+somewhat lacking in flavor compared to all-purpose flour.
+
+##### Whole Wheat Flour
+
+**Whole wheat bread flour:** Not all whole wheat flours are the same. The
+bran in whole-wheat flour punctures the gluten web which traps gas, so
+it won’t rise quite as high as most white flours. As a result, you
+want to find a whole-wheat flour with as high a protein percentage as
+possible. The bran also contains protein, so look for a flour with at
+least 14% protein. You’ll also want to make sure that it’s fresh
+becausewhole wheat flour goes rancid after just a couple of months at
+room temperature because it retains the oily germ. King Arthur Flour
+and Giusto’s are both high-quality brands.
+
+You’ll want to store whole-wheat flours in the freezer so that they’ll
+keep longer.
+
+**White whole wheat bread flour:** Traditionally, whole wheat bread flour
+is made from hard red winter wheat or hard red spring wheat. However,
+in recent years, a variety of hard white wheat flour has come on the
+market that is strong enough to make bread. It lacks the tannins that
+give the red wheat its color and, for some people, a bitter flavor.
+Some folks really like it, finding that it mimics the taste of white
+flour and is less bitter than traditional whole wheat flour; others
+find it has a waxy texture that’s unappealing. But white whole wheat
+flour is certainly worth trying to see what you think.
+
+**Whole wheat pastry flour:** Perfect for all quick breads, this flour is
+made almost exclusively from soft white winter wheat, and has a low
+percentage of protein. So long as you increase the liquid in the
+recipe a bit, you can substitute it for white flour in nearly all
+quick breads, and hardly anyone will be able to tell the difference.
+Really!
+
+##### Rye Flour
+
+While wheat flour predominates in the breads of southern Europe and
+the UK, rye flour plays a more important role in the breads of
+northern and eastern Europe. This is due to rye's superior ability to
+grow in the poorer soils and cooler, wetter climates of those regions.
+
+*Chemical differences* in the proteins and enzymes found in rye present
+differences in how rye flour behaves when mixed with water to make
+dough, and these differences impact the use of pre-ferments, mixing,
+fermentation and baking when there is more rye than wheat flour in the
+dough.
+
+There are a number of different types of *rye products* available. They
+vary in how much of the rye berry is included, just as whole wheat
+differs from white wheat flour. They also differ in how finely ground
+the rye is.
+
+There are breads made with 100% rye flour, but many other breads are
+made with lesser percentages. The influence of rye flour on dough
+handling and on the resulting taste and texture of the bread varies
+according to the proportion of rye used.
+
+**Chemical differences in rye**
+
+Gluten is the primary protein found in wheat, and the methods of
+mixing dough made with wheat flour center on their impact on gluten
+development and structure. Gluten forms the framework of cells that
+trap the carbon dioxide generated by fermentation of sugar by yeast.
+This trapping generates the expansion of the dough (rising) and
+ultimately the texture of the bread's crumb.
+
+Rye contains much less gluten than wheat, and the gluten rye contains
+is of poor quality when it comes to trapping air bubbles.
+Consequently, breads made with mostly rye flour do not expand as much
+as those made with mostly wheat flour. The crumb of breads in which
+rye predominates tends to be dense with smaller holes. On the other
+hand, rye has more free sugars than wheat, so rye dough ferments
+faster.
+
+Rye contains a group of important complex sugars called “pentosans.”
+These are present in other grains, but rye has more of this substance.
+Pentosans are important to the baker for several reasons. They compete
+with the proteins that make gluten for water, and water is the
+substance that leads the proteins to combine to form gluten. This
+means that rye doughs often require a higher proportion of water than
+doughs in which wheat predominates. Pentosans break apart easily
+during mixing, and their fragments result in a stickier dough. Because
+of this, rye doughs require gentler and, usually, briefer mixing than
+wheat doughs.
+
+Rye is higher in the enzymes (amylases) that break down starch into
+sugars. Starch is needed to form the structure of the crumb, and if
+too much starch is split up, the texture of the bread suffers and
+becomes gummy. Traditionally, this is prevented by acidifying the rye
+dough, which slows down the action of amylases. This is why breads
+with a high percentage of rye flour are made with rye sour (rye-based
+sourdough starter), even if commercial yeast is added.
+
+Acidification of rye dough has other nutritional advantages specific
+to rye bread which may also be of interest to the home baker, as well
+as the advantages that also apply to wheat-based sourdoughs.
+
+**Rye products used in baking bread**
+
+Whole rye berries may be used in bread, after soaking, to contribute
+flavor and texture. Rye berries are also used after breaking them into
+smaller pieces in the form of rye chops, cracked rye, rye flakes, and
+so forth.
+
+The rye flours you may find include the following:
+
+* Pumpernickel flour -- Whole grain, coarsely ground rye meal.
+* Dark rye flour -- "flour milled from the periphery of the grain, similar
+  to the clear flour produced during the miller (sic.) of the wheat.
+  It tends to be coarse and sandy, to absorb quite a lot of water, and
+  in general is difficult to work with." Hamelman, J. *Bread*. pp. 48 ff.
+* Rye flour -- Generally whole grain rye more finely ground than
+  pumpernickel Medium rye flour – Some but not all of the germ and
+  bran have been removed from the whole grain.
+* Light or White rye flour -- Equivalent to all purpose or patent
+  wheat flour. The bran and germ have been mostly, if not entirely,
+  milled out of the rye berry.
+
+In Europe, especially Northern Europe, a much wider range of rye
+flours is available, encompassing different grinds as well as a
+variety of percentages of bran and germ.
+
+Rye flour that contains the oily germ (pumpernickel, dark and medium)
+spoils very quickly, so try to buy the freshest possible and store it
+in the freezer.
+
+**Rye flour used together with wheat flour**
+
+A small amount of rye – 5-10% of the total flour by weight – has a
+definite effect on the flavor of the bread. The distinctive flavor of
+the rye itself may not be noticed, yet the bread's overall flavor
+seems better. This may be due to the action of the amylases in rye
+releasing more sugars. This small addition of rye is what defines a
+French pain de campagne. These breads are often sourdoughs, but the
+rye may be added with the rest of the flour rather than as a rye sour.
+There is so little rye in the dough, that it's behavior during mixing
+and fermentation and its texture when baked may be indistinguishable
+from a purely wheat bread.
+
+Breads containing up to 40% rye flour are usually called “rye bread.”
+Jewish Sour Rye (New York Rye, Deli Rye) is a familiar example. The
+rye flour is in a large enough proportion so that it is advisable to
+add all or most of it as a rye sour.  There is enough rye so that a
+distinct rye flavor is tasted. However, there is enough wheat flour to
+provide gluten to form the kind of crumb we associate with wheat
+breads.
+
+The dough in these breads will feel different during mixing, tending
+to be stickier. The temptation is to add more flour, but this should
+be resisted. When hand kneading sticky rye doughs, using rapid, light
+strokes - minimizing the time your hands are in contact with the dough
+- decreases the amount of dough that will stick to your hands. You may
+also find that wetting your hands with water or lightly oiling them
+helps.
+
+Breads with over 50% rye flour are another story.  All the special
+considerations due to the chemical differences in rye become more
+important as the proportion of rye increases. Typically, these breads
+have a short bulk rise and, once baked, should be allowed to rest for
+several hours before slicing, so the crumb can set up properly. In the
+case of breads with 70% rye or more, a rest of 24 hours, even up to a
+couple of days, may be required.   
+
+##### Other flours
+
+**Pastry flour:** Pastry flour is perfect for making quick breads like
+muffins, banana bread, waffles, and pancakes. Its protein percentage
+is usually about 6% to 8%.
+
+**High-gluten flour:** This flour is typically only available to
+commercial bakers or via mail order from places like King Arthur
+Flour. Its protein level is usually greater than 14%. It’s used in
+bagels (it gives them their tasty chewy texture) and breads with a
+high percentage of rye.
+
+**Fancy durum flour:**  Also known as semonlina flour (though ground
+finer) or pasta flour, durum flour is made from durum wheat.  Though
+high in protein, durum flour does not contain enough gluten to make
+good bread unless mixed in with regular wheat flour.
+
+**00 flour:** 00 is an Italian designation for a type of flour commonly
+used in pizza crust.  It is softer (lower in protein) than American
+bread or all purpose flour.
+
+**Spelt flour:** Spelt, which is also known as farro, is an ancient grain
+that is a cousin to wheat. It contains enough gluten to make a light
+loaf of bread, but absorbs less water than wheat, and so requires a
+lower hydration. The gluten is also somewhat less resiliant than that
+of wheat, and, as such, one needs to be careful when using a mixer, as
+it's easy to over-develop.
diff --git a/02-05-commercial-yeast.md b/02-05-commercial-yeast.md
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+#### Commercial Yeast
+
+Coming soon
diff --git a/02-06-leavening.md b/02-06-leavening.md
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+#### Leavening
+
+There are all kinds of ways the leaven breads. Here, we’ll be talking
+about two leavens: commercial yeasts and sourdoughs.
+
+##### Commercial Yeast
+
+The three most common types of commercial yeast are:
+
+**Fresh yeast:** Truth be told, fresh yeast, which is also known as cake
+yeast, is hard for home bakers to find these days. They are sold as
+little “cakes” that must be kept refrigerated, and they go bad after a
+few days. Many professional bakeries, however, still use fresh yeast,
+and so many bread formulas are written with fresh yeast in mind.
+Typically, breads that rise for 1.5 to 2 hours in bulk and 1 to 1.5
+hours shaped call for fresh yeast at 2% of total flour weight.
+
+Many recipes use much, much less yeast than that, however, and they
+ferment for much longer, which gives the bread more flavor.
+
+**Active dry yeast:** This is the kind of yeast that you’re most likely to
+find in your grocery store. Typically, you’ll want to use about 1 to 2
+tsp per loaf and, if the formula calls for fresh yeast, you’ll need to
+measure out 40% of that weight to convert to active dry.
+
+Active dry yeast needs to be “proofed” before using, which means it
+needs to be dissolved in about ¼ to ½ cup of lukewarm water (about 90
+degrees F or so).
+
+**Instant yeast:** This is what many amateur bakers prefer to use. In
+grocery stores you'll often find it labels "Rapid Rise Yeast" or
+"Bread Machine Yeast."  It looks like active dry yeast, but it retains
+many more living yeasts in each grain. As a result, there's no need to
+proof it – just add the yeast directly to the dry ingredients. If the
+formula calls for fresh yeast, measure out 1/3 of that weight for
+instant yeast. If the recipe calls for active dry yeast, cut the
+measurement by about 25 percent.
+
+##### Sourdough
+
+Before the 19th century, sourdough was really the only leavening
+available (unless you’re talking about salt rising bread, which uses
+bacteria alone – a leavening with which this book does not deal).
+Sourdough is really not that hard to work with – as some Internet sage
+once wrote, “People who thought the earth was flat made bread like
+this for thousands of years.”
+
+First, what is this stuff? Sourdough starter is a stable symbiotic
+culture of wild yeasts and bacteria. The yeasts break down starches
+into sugars, which the bacteria eat. The bacteria, on the other hand,
+create an acidic environment that kills off competitors to the yeasts.
+The yeasts were almost certainly already living on the grains when
+they were out in the field. As for the bacteria, that’s a trickier
+question, but the consensus seems to be that they come from us –
+studies have failed to isolate Lactobacillus Sanfranciscensis anywhere
+except in long-lived sourdough starters and on human teeth. The
+individual mix of yeasts and bacteria varies from starter to starter,
+and region to region. It's part of their charm; every starter is
+unique, and produces bread that tastes somewhat different from those
+produced with other starters.
+
+Sourdough starters work more slowly than commercial yeasts, which are
+much more concentrated that starters and have been carefully selected
+for their gas production. Typically, a sourdough loaf will rise for at
+least three to four hours in the bowl and will then need
+another two to three hours as a shaped loaf before it will be
+ready to bake.
+
+Not all sourdough breads are sour. The French pain au levain and
+Flemish desem breads are typically not very sour at all, while San
+Francisco-style sourdoughs and many German ryes are very sour, indeed!
+
+Different starters will produce different levels of sourness, but by
+far the most important factor in a sourdough bread's flavor is
+temperature. If the dough is allowed to ferment at 80 to 85 degrees or
+is allowed to rise slowly overnight in the fridge or in a cool room
+(35 to 50 degrees F), the bread will have a markedly stronger flavor
+than a sourdough that rose at room temperature (65 – 70 degrees F).
+
+Sourdough breads generally keep well, because their acid content slows
+down the staling process. In addition, the acid in sourdough both
+reduces the impact of bread on one's blood sugar and also neutralizes
+phytic acid in whole wheat breads. Phytic acid prevents the body from
+absorbing many nutrients.
diff --git a/02-07-salt.md b/02-07-salt.md
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+#### Salt
+
+Salt retards the yeast and helps control the fermentation process. It
+also adds a flavor that most of us expect in even the simplest of
+breads. Some people claim that they can taste a big difference in
+their bread depending on the type of salt they use. The famed Poilane
+bakery in Paris, for example, uses only coarse gray sea salt from
+Normandy.
+
+Other bakers can’t tell a bit of difference. But one aspect in which
+different salts do objectively differ is their density. For this
+reason, many bakers weigh their salt because weights are always the
+same, no matter what kind of salt one uses.
+
+If you’re measuring by volume, however, you’ll want to pay attention
+to the following:
+
+**Table salt or finely ground sea salt:** This is the standard for almost
+all recipes. You can follow the instructions as they are written.
+
+**Sea salt:** You’ll want to increase the volumetric measure by about 50%.
+
+**Kosher salt:** Double the listed volumetric measure.
+
+Typically, salt is measured at 2 percent of the flour weight, except
+for rye breads, which are typically at 1.8 percent. The salt
+proportion may go down a half percent or more if salty ingredients
+such as olives are incorporated, and may go up 0.3 or 0.5 percent if
+cooked grains, nuts or seeds are added.
diff --git a/02-08-water.md b/02-08-water.md
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+#### Water
+
+Water activates the yeast and starts the process of developing the
+proteins that make up gluten into a web that will trap air and create
+a dough.
+
+Basically, concerning water, if you can drink it, you can bake with
+it.
+
+That said, some municipalities put an awful lot of chlorine in their
+water. If you’re concerned that the chlorine might interfere with the
+action of your leavening, the solution is simple: fill a bowl with
+water and leave it uncovered overnight – the chlorine will dissipate
+completely.
+
+The percentage of water varies quite a bit depending on the type of
+bread.
+
+**Bagels:** Made from a dry dough, water is anywhere from 50% to 60%
+
+**Sandwich bread:** 60% to 65%
+
+**French bread (baguettes, etc.):** 65% to 70%
+
+**Ciabattas:** 70% to 80%
+
+**Whole grain breads:** Whole grains absorb a lot more water than do white
+flours. For whole-wheat bagels, bakers hydrate the dough at about 60%.
+For most other breads, they go anywhere from 70% to 85%.
diff --git a/02-09-wild-yeast.md b/02-09-wild-yeast.md
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+#### Wild Yeast
+
+Also known as sourdough.
diff --git a/02-10-other-ingredients.md b/02-10-other-ingredients.md
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+### Other Ingredients
+
+**Milk, buttermilk, yogurt:** When used in place of water, these
+ingredients soften the crumb and crust, and, especially in the case of
+buttermilk and yogurt, add flavor to the bread. They will also
+accentuate the browning of the crust.
+
+**Flavored Water:** When making onion or garlic flavored breads, one thing
+that can be done is to flavor the water used to make the dough.
+Typically dry onions are added to boiling water to rehydrate the
+onions then allowed to cool. A small amount is all that is needed,
+say, 1/4 Cup of onions in 2 cups of hot water. You may add the re
+hydrated onions to the mix or use it as topping, or not. The water
+will add a wonderful aroma and flavor to the bread. Dry garlic chips
+may also be used in this manner. Onion rye, onion bagels benefit from
+this treatment.
+
+**Fats (oils and butter):** Fats soften crumb and crust, add flavor and
+lengthen life of bread. The amount varies widely. Sandwich breads
+usually have somewhere between 2% to 10% of the flour weight, whereas
+a brioche could have 80%, even 100% (!!) the flour weight in butter.
+
+**Sugar (honey, molasses, sugar, syrup):** Sweeteners also add flavor,
+and, in some cases like honey, can also delay staling. It is a myth
+that the yeast needs additional sugar in order to work in the dough.
+In fact, in high quantities, sugar can negatively affect the yeast.
+Typically sweeteners are 5% to 15% of the flour weight.
+
+**Seeds and nuts (sesame, flax, pecans, sunflower, etc.):** These are
+really yummy, and are often toasted before adding them to the dough,
+usually at the end of the dough’s development. Sometimes, the addition
+of seeds and nuts requires the addition of more salt, bumping the salt
+percentage up to 2.5% or so.
+
+**Dried fruits:** These are excellent additions to breads, especially
+raisins and dried apples. It’s a good idea to soak these for a
+half-hour or even overnight before adding so that those that end up on
+the surface don’t burn. Dried fruits are typically at 15% to 30%.
+
+**Spices and herbs:** These can add a lot of flavor to breads, but be
+careful not to overdo it. Dried herbs are best. Traditional additions
+include dill, rosemary and cinnamon. Typically these are about 2% to
+3%.
+
+**Note:** Tree-bark spices like cinnamon and allspice contain anti-fungal
+compounds that retard the activity of the yeast. You may want to bump
+the yeast up by about 50% if you’re using these kinds of spices in the
+dough.
diff --git a/02-11-sourdough-starters.md b/02-11-sourdough-starters.md
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+++ b/02-11-sourdough-starters.md
@@ -0,0 +1,76 @@
+### Sourdough Starters
+
+(These instructions have been adapted from a posting at
+thefreshloaf.com by Sourdolady.)
+
+**Procedure for Making Sourdough Starter**
+
+**Day 1: mix...**
+2 T. whole grain flour (rye and/or wheat)
+2 T. unsweetened pineapple juice or orange juice
+Cover and let sit at room temperature for 24 hours.
+
+**Day 2: add...**
+2 T. whole grain flour
+2 T. juice
+Stir well, cover and let sit at room temperature 24 hours. At day 2
+you may (or may not) start to see some small bubbles.
+
+**Day 3: add...**
+2 T. whole grain flour
+2 T. juice
+Stir well, cover and let sit at room temperature 24 hours.
+
+**Day 4:**
+Stir down, measure out 1/4 cup and discard the rest.
+To the 1/4 cup add...
+1/4 cup flour[^ft-1-flr]
+2 Tbs water
+
+[^ft-1-flr]:  You can feed the starter whatever type of flour you want
+at this point (unbleached white, whole wheat, rye). If you are new to
+sourdough, a white starter is probably the best choice. Unbleached
+all-purpose flour is fine.
+
+**Repeat Day 4:**
+Once daily until the mixture starts to expand and smell yeasty. It is
+not unusual for the mixture to get very bubbly around Day 3 or 4 and
+then go completely flat and appear dead. If the mixture does not start
+to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the
+daily feeding. This will lower the pH level a bit more and it should
+kill off competitors to the yeast, allowing them to thrive.
+
+**How it Works**
+The yeast we are trying to cultivate will only become active when the
+environment is right. When you mix flour and water together, you end
+up with a mixture that is close to neutral in pH, and our yeasties
+need it a bit more on the acid side. This is why we are using the
+acidic fruit juice. There are other microbes in the flour that prefer
+a more neutral pH, and so they are the first to wake up and grow. Some
+will produce acids as by-products. That helps to lower the pH to the
+point that they can no longer grow, until the environment is just
+right for wild yeast to activate. The length of time it takes for this
+to happen varies.
+
+When using just flour and water, many nascent starters will grow a
+gas-producing bacteria that slows down the process. It can raise the
+starter to three times its volume in a relatively short time. Don't
+worry--it is harmless. It is a bacterium sometimes used in other food
+fermentations like cheeses, and it is in the environment, including
+wheat fields and flours. It does not grow at a low pH, and the fruit
+juices keep the pH low enough to stop it from growing. Things will
+still progress, but this is the point at which people get frustrated
+and quit, because the gassy bacteria stop growing. It will appear that
+the "yeast" died on you, when in fact, you haven't begun to grow yeast
+yet. When the pH drops below 3.5-4 or so, the yeast will activate,
+begin to grow, and the starter will expand again. You just need to
+keep it fed and cared for until then.
+
+Once your wild yeast is growing, the character and flavor will improve
+if you continue to give it daily feedings and keep it at room
+temperature for a couple of weeks longer.
+
+After that time, it should be kept in the refrigerator between
+uses/feedings. Every week or so, take it out of the fridge,
+feed it by retaining only ¼ cup of starter and then feed it ¼
+cup flour and 2 Tbs water.
diff --git a/02-12-keeping-starter-on-the-counter.md b/02-12-keeping-starter-on-the-counter.md
new file mode 100644
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+++ b/02-12-keeping-starter-on-the-counter.md
@@ -0,0 +1,68 @@
+#### Keeping Starter on the Counter
+
+NOTE: This method works well for those who bake sourdough bread
+muliple times during the week, and who also like making other baked
+goods with leftover starter. In this chapter, a stiff starter (60
+percent hydration) is discussed, but these techniques will work just
+as well for a wet starter (100% hydration). This personal account was
+written by JMonkey.
+
+This is how I maintain my own starter, which I created in 2005. I'm a
+telecommuter who works from home, and I bake bread for the family two
+to three times a week. Occasionally, I'll make a loaf with commercial
+yeast, but typically, I make sourdoughs. Also, on the weekend, I like
+to make sourdough English muffins and sourdough waffles.
+
+Keeping my starter in the fridge meant I was constantly trying to
+remember when I needed to take the stuff out to rev it up for bread,
+and I'd often realize too late that I didn't have enough starter for
+the muffins or waffles.
+
+After some tinkering, I finally decided to keep the starter on the
+counter and feed it once or twice a day, which means I've always got
+at least enough active starter for my overnight whole grain sourdough,
+and, if I'll need more for a daytime sourdough, I've got enough to
+seed a bigger amount that can ripen while I sleep. The regimen that I
+now follow also has the advantage of not wasting anything, because I
+use all the extra starter stored in the fridge to make all the waffles
+and English muffins I want. Since both of these recipes derive most of
+their rise from the interaction of acids and baking soda, using
+week-old starter from the fridge has enough oomph for leavening and
+flavor, given that it's gotten pretty acidic already.
+
+Anyway, I'm not saying this is *the* way to maintain a starter - it's
+just what works for me at this time in my life.
+
+I usually feed it twice a day, once in the morning and once again
+before bed. Sometimes I forget, though, and only feed it once a day,
+but it doesn't seem to mind much. I keep it at 60% hydration, which is
+pretty stiff, but I find it's less messy and stands up a bit better
+that the wet stuff would to a missed feeding here and there, due to my
+forgetful nature. Here's how I feed it (it's a 1-3-5 ratio for
+starter-water-flour by weight).
+
+In the morning, it hasn't risen much, but it feels puffy, and when I
+break it open, it's clearly aerated inside. Sometimes, it actually
+blows the lid off the plastic container.
+
+It weighs about 45 grams, so I take 5 grams of it (about the size of a
+small marble) and put the rest in my fridge bowl. These leftovers will
+find their way into waffles or English muffins later in the week.
+
+Then I add 15 grams (1 Tbs) of water and mush it up until it's soft
+and the water has turned somewhat milky in color.
+
+Then I add 25 grams (2 heaping Tbs or 2 Tbs + 1 tsp) of whole wheat
+flour.
+
+(If you're maintaining a wet starter, simply increase the water to 25
+grams)
+
+Finally, I mix it all up with a spoon, take it out and knead it a bit
+in my hands, which consists of folding it over on itself four or five
+times. I then roll it into a ball, snap on the lid and let it work.
+
+That's it. I've found it's not that much of a hassle to feed it twice
+a day and is much less annoying than realizing I can't make a
+sourdough because I forgot to take my starter out of the fridge and
+feed it.
diff --git a/02-13-maintaining-sourdough-in-the-refrigerator.md b/02-13-maintaining-sourdough-in-the-refrigerator.md
new file mode 100644
index 0000000..681bdec
--- /dev/null
+++ b/02-13-maintaining-sourdough-in-the-refrigerator.md
@@ -0,0 +1,19 @@
+#### Maintaining Sourdough Starter in the Refrigerator
+
+If you only bake once every week or two, you’ll be happier storing
+your starter in the fridge in a covered container.
+
+Once a week, take it out, and feed it.
+
+For a wet starter, retain only ¼ cup of starter and then feed it ½
+cup flour and 4 Tbs water.
+
+For a stiff starter, retain a marble-sized piece and add 15 grams (1
+Tbs) of water. Mush it up until it's soft and the water has turned
+somewhat milky in color. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1
+tsp) of flour.
+
+Keep it out for an hour or four, and then pop it back into the fridge.
+
+If you’re going to bake with it, make sure to take it out a day before
+and feed it twice, with at least 8 hours in between each feeding.
diff --git a/02-14-pre-ferments.md b/02-14-pre-ferments.md
new file mode 100644
index 0000000..97b0cd0
--- /dev/null
+++ b/02-14-pre-ferments.md
@@ -0,0 +1,40 @@
+#### Pre-Ferments
+
+To add more flavor to breads, many bakers use pre-ferments, in which a
+portion of the bread flour is mixed with water, occasionally salt, and
+a tiny bit of yeast, and is then allowed to ferment for a long time –
+12-18 hours, usually. There are three basic types of pre-ferments, and
+they usually account for anywhere from 15% to 40% of the dough:
+
+**Poolish:** Most famously used to make tasty baguettes, a poolish
+consists of equal weights of flour and water (or 2 parts flour to 1
+part water by volume) with just a tiny bit of yeast. For home bakers,
+a pinch or 1/16 of a tsp should be more than enough.
+
+A poolish is ready when it is very bubbly, smells sweet and has just
+begun to recede from hits high point.
+
+**Biga: Truth be told, “biga” is just an Italian word for pre-ferment,
+but in the English speaking world, it has come to mean a stiff
+preferment, usually a dough at about 60% hydration with just a pinch
+of yeast. It should be kneaded for a few minutes after it is mixed up.
+
+A biga is ready when it has begun to recede just slightly in the
+center.
+
+**Pate Fermente:** Literally, this is French for “old dough,” and it’s
+just what it sounds like. In France, they’ll often save dough from the
+previous day’s batch, keep it in the fridge, and then used it in the
+next day’s batch. Typically, though, home bakers make one by exactly
+mimicking the proportions of flour, water and salt, and adding just a
+tiny pinch of yeast. It is then allowed to ferment for a long period
+of time.
+
+Alternatively, once could even use the same proportions of yeast, but
+only let it ferment for an hour or so on the counter, and then placing
+it in the refrigerator.
+
+Like a biga, a pate fermente is ready when it just begins to recede in
+the center.
+
+
diff --git a/02-15-process-and-technique.md b/02-15-process-and-technique.md
new file mode 100644
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+++ b/02-15-process-and-technique.md
@@ -0,0 +1,7 @@
+### Process & Technique
+
+Ingredients matter, but nearly as important as the ingredients you put
+into a loaf of bread are the techniques you use.  Appropriate mixing,
+folding, and shaping results in a beautiful loaf with an uneven crumb
+and a crispy crust.  Poor mixing and shaping can lead to a loaf that
+more closely resembles a brick than something you want to eat.
diff --git a/02-16-mixing-and-dough-development.md b/02-16-mixing-and-dough-development.md
new file mode 100644
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+++ b/02-16-mixing-and-dough-development.md
@@ -0,0 +1,214 @@
+#### Mixing and Dough Development
+
+This is the part of baking that is intimidating to many new bakers,
+and it doesn't need to be. Please take a few minutes to read this
+section and begin to learn what the dough should feel like and how to
+get it feeling like it is well developed. Many of us started baking by
+using a bread machine or a Kitchen Aid stand mixer to mix and knead
+the dough. While this works reasonably well, and other methods are
+described below, you will learn more quickly how the dough should feel
+in the different stages of development if you use the tools god gives
+us, our hands. For thousands of years humans have made good bread
+using only a crude bowl and their hands as tools. While commercial
+bakeries don't have the time to hand mix and shape thousands of loaves
+daily, much of what is wrong with commercial bread starts here in the
+first phase of bread making.
+
+**Mixing:** Start by gathering all of the needed ingredients for the
+recipe. If you are making a basic French style bread that uses
+just the basic four ingredients (flour, water, salt and yeast),
+measure or better, weigh each item carefully ahead of time and
+have it in front of you ready to use. This might seem like over
+simplifying this procedure but I can tell you from experience you
+will forget the salt or pour all the water in without having
+measured it or can't remember some additional ingredient, if you
+don't get organized, first.
+
+In a large bowl, add all of the dry ingredients first and stir or mix
+them together well. This means that Instant Dry Yeast and salt are
+added to the flour and any other dry ingredients you may be using with
+your recipe.
+
+If you are using Active Dry Yeast, the directions for re activating
+this type of yeast call for adding the yeast to a cup or so of the
+water (warmed) needed for the recipe  5 or 10 minutes ahead of mixing
+the dough. If you are using Cake Yeast, crumble it with and into the
+flour using your fingers. 
+
+Continuing; Next, add all of the water and begin combining the flour
+into the water. You can use your fingers, (yes it will be a mess but
+it is supposed to be) or a spoon to accomplish this first mixing.
+Wood, Stainless Steel, Plastic, any kind of spoon or bowl will do
+fine. When the mixture is mostly a shaggy mass and looks like most of
+the dry flour is combined into the mass, you can stop, clean your
+hands over the bowl and cover the bowl with a plastic bag or a damp
+towel or plastic wrap. Plastic grocery bags are my favorite. Wait at
+least 15 minutes and as long as an hour for the flour to absorb the
+water. When you come back to the mix, it won't feel anything like it
+did after first mixing. Scrape everything you can onto a clean counter
+and quickly clean and dry the mixing bowl.
+
+**Kneading or Developing:** This is the fun part of bread making.
+You are starting with a mixture of flour, water, salt and yeast.
+At the moment it is just those things put together in a bowl. We
+need to develop these things into something more, a smooth dough.
+The best way to show you or tell you how to accomplish this is
+with a video. There are many video clips that show similar
+techniques but this one I like the best.  Richard Bertinet has
+produced an excellent video with Gourmet Magazine that shows the
+mixing technique above, and the slap and fold kneading technique
+that many of us now use in some form or another. I urge you to
+watch this video and learn to do this maneuver with the dough. As
+you will see in the video, the dough gradually comes together and
+becomes smooth and flexible. Bertinet is making a sweet dough
+with eggs and sugar but the method works on any kind of dough or
+bread type. Finish by rounding and putting tension on the outer
+skin of the dough and forming a ball.
+
+Once the dough is well developed, smooth and rounded, lightly oil
+the now clean mixing bowl with a few drops of oil on your fingers
+(or lightly spray regular cooking oil into the bowl) and place
+the dough into the bowl, seams down and roll the ball around to
+coat all the surfaces. Cover the bowl as before during what is
+called the Primary Ferment.  During the primary ferment, the
+dough will expand in volume as the yeast begins to eat the sugars
+in the flour and create Carbon Dioxide. Your well developed dough
+will trap those CO2 bubbles and form pockets that will become the
+air pockets in the bread, making it lighter.
+
+NOTE: For Whole Grain and Multi-Grain breads, It is advisable to
+not try and develop the dough entirely by kneading. The sharper
+grains will cut the gluten strands and allow the CO2 gas to
+escape. A Stretch and Fold will often work as well, done during
+the primary ferment. A link to this procedure is provided below.
+
+You can always come back to using some appliance to mix and knead
+your dough. In fact some doughs are somewhat better suited to
+machine mixing, but not many. You can easily produce wonderful
+bread in the manner of our ancestors.
+
+Once the dough has doubled in volume you are ready for the next
+step, shaping.
+
+There are a number of ways to develop dough.  The easiest is
+probably to put it in a KitchenAid-type mixer. About 8 to 10
+minutes of mixing the ingredients in a KitchenAid on low speed
+will generally do the trick.
+
+There's no need to buy a KitchenAid, though, to make good bread.
+Here are three ways of developing dough by hand.
+
+**Traditional Kneading:** Use this method when the dough will rise
+fairly quickly (1-2 hours for the first rise) or if I’m in a
+hurry to get it developed.
+
+First, mix the ingredients with a spoon until everything is hydrated.
+Cover and wait about 15 to 20 minutes – this way, you’ll let the water
+do most of your work for you (if you don’t have time for this step,
+feel free to skip it – you may have knead just a little more,
+though). After this waiting period is done, scrape the dough
+out of the bowl onto a smooth surface, and push on the down
+and forward with the heels of your hands. Fold it up back on
+itself, give the dough a quarter turn, and repeat.
+
+Knead for about 4-5 minutes, and then cover it. Let it rest about
+5 minutes, and then knead once again for 1-2 minutes. It should
+be well developed at this point.
+
+One way to test dough development is to tear off a small chunk
+and then gently stretch it. If the dough is ready, you should be
+able to stretch it thin enough so that it becomes translucent.
+This is called the “windowpane” test.
+
+**Stretch and Fold:** This method adds about an hour to the rise of
+an ordinary yeasted loaf, but when you’re working with sourdoughs
+or yeasted breads that have a long rise anyway, it doesn’t make
+that much difference. And it takes hardly active time at all –
+just a few minutes total.  Really!
+
+Mix the ingredients with a spoon until hydrated. Cover and wait
+30 minutes to 1 hour. After this rest, scrape the dough out of
+the bowl and stretch it to about twice its length, if possible.
+For the first fold, the dough will still be pretty shaggy, so
+only go as far as you can without ripping. Fold the dough like a
+letter, give it a quarter turn, and then stretch and fold once
+again.  Place it back in the bowl and cover.
+
+Repeat this folding process twice more with 20-30 minutes in
+between each one.
+
+More information and a video may be found here:
+<http://www.sourdoughhome.com/stretchandfold.html>
+
+**Stretching and Folding Illustrated:** Here is the Stretch and Fold
+method illustrated by Mebake (Khalid). He has artfully depicted
+the process of keeping the dough in the bowl while developing the
+gluten and incorporating air into the dough. This easy to do
+technique is employed by many members here and allows the baker
+the opportunity to develop the gluten in a bowl during
+fermentation with little effort and no mess. Once you understand
+how this works, I'm sure you will use it every time.
+
+**French fold:** This is a great, quick method for developing dough,
+but it requires a relatively long rest after everything is
+hydrated, so it's most appropriate for doughs with a long bulk
+rise.
+
+Once everything is hydrated, cover and let the dough rest for a
+least an hour.  Remove the dough from the bowl onto a smooth
+surface.  With one hand on either side of the dough and your
+thumbs underneath, stretch the dough parallel to your body while
+simultaneously folding it in half along its length with your
+thumbs.
+
+Give the dough a quarter turn, pick it up, and then throw it down
+onto the surface, smooth side down.  Really, smack it down.
+Stretch it again while simultaneously folding it over with your
+thumbs, make another quarter turn, and give it yet another smack
+with the smooth side down.
+
+Do this about 10 times, and you’ll have a well developed dough.
+If it doesn't seem as developed as you'd like or if it starts to
+tear, let it rest for 5 minutes, and repeat.
+
+A good video of this technique may be found here: 
+<http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough>
+
+**An alternative method:** that keeps the dough in the bowl and all of the
+kneading is done there.
+
+I use my fingers and scrape the dough into a single lump and flatten
+it and then fold it in half, turn it a quarter turn and fold again and
+flatten it.  I continue this for about twenty folds.  Often it gets
+very stiff and needs to rest for a few minutes to relax.  As noted the
+dough will let you know when you have done enough.  This stretches the
+original surface a million times the size it was at the start and
+assures a complete blending of the ingredients.  I use this method
+because it confines the mess and permits making bread in less than
+ideal places.  See the illustration mentioned above for a pictorial
+that describes this process.
+
+There is no wrong way to knead bread but some ways are much
+better than others.  Some breads benefit from special kneading
+and handling and some are very hard to get wrong.  Before
+kitchens and mechanical mixers and tables there were dough
+troughs and all of the mixing and kneading was done there.
+You could make bread in a dough trough and bake it on a hot
+flat stone on an open fire.
+
+**No knead bread:** For bread mixes that use very little leavening
+and are fairly wet, time provides the development.  Simply mix
+everything up until hydrated, cover and go to sleep.  Anywhere
+from 12 to 18 hours later, give the dough one stretch and
+fold, shape as necessary, and then let it rise a couple of
+hours until it’s ready to bake.  Learning to use a plastic
+scraper to handle dough in the mixing bowl, as described
+below, is a big help.
+
+**Alternative video:** If you are just a little adventurous, Check
+out this excellent video
+(<http://www.thebackhomebakery.com/Tutorials/NoKnead.html>), provided
+by Mark Sinclair of The Back Home Bakery.  Mark demonstrates folding
+in the bowl using a plastic scraper over a period of time to develop
+strength in the dough.  This and all of Marks videos are excellent
+training aids.  
diff --git a/02-17-baking.md b/02-17-baking.md
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+++ b/02-17-baking.md
@@ -0,0 +1,77 @@
+#### Baking
+
+For breads that contain butter and sweeteners, I usually bake them at
+350 degrees F for about 55 minutes to an hour for loaves, and 25 to 30
+minutes for rolls.
+
+For “lean” breads, which contain only the basic four ingredients, I
+bake them at 450 degrees F. Baguettes and rolls bake for about 20 – 25
+minutes, while most other loaves bake for 35 to 45 minutes.
+
+An instant read thermometer is a big help in telling when a loaf is
+done. Stick the thermometer into the bottom of the loaf and push until
+the tip is in the center of the bread. Breads with butter and
+sweeteners are done at about 195 degrees F, while lean loaves should
+be at about 205 degrees F.
+
+For lean breads that are freeform (i.e. not panned), I like to use a
+baking stone to get better volume and a crisper crust, though you
+don’t need one – a greased cookie sheet will work just fine. If you
+use a stone, it needs to pre-heat for at least 45 minutes before
+baking. When you place the dough on the hot stone, it absorbs a lot of
+heat very quickly, causing it to spring beautifully in the oven.
+
+You can purchase these at most cooking stores or online for anywhere
+from $30 to $70, depending on the size and thickness. Mine is one-half
+inch thick and measures 14.5” by 16”. It’s plenty big enough and works
+great.
+
+If you’re feeling frugal, many people I know prefer to use unglazed
+quarry tiles, which can sometimes be had from home supply stores for
+much less than a baking stone. I haven’t used them, myself, though.
+
+To get the bread onto the stone, either use a baker’s peel or the back
+of a cookie sheet that has been well dusted with cornmeal or semolina
+flour. Then, slide the bread off its back and onto the stone with a
+quick jerk.
+
+**Steaming:** A crackling, crunchy crust requires more than just a hot
+oven. It also needs steam, and that’s not easy to do in a home oven.
+But it can be done. Here are a couple of methods:
+
+* The Cast Iron Pan Method: Under the stone, even on the bottom of the
+  oven, if you like, place a cast iron pan and let it heat up along
+  with the stone. Not one you like to use day-to-day, because this
+  process will rip the seasoning right off.
+
+Just before you put the bread in the oven, boil some water. Get a
+towel and, after you open the oven door, cover the glass of the oven
+door with the towel. This will prevent water droplets from hitting the
+hot glass and shattering it (ask me how I know.) You may also want to
+shield the front of the pan with aluminum foil so that droplets don’t
+jump out of the pan onto the glass and crack it (again, ask me how I
+know).
+
+Load the bread and dump one cup of boiling water in the pan. WEAR
+MITTS WHEN YOU DO THIS. Close the oven door, and let it bake. About
+halfway through the bake, remove the pan so that the bread can finish
+in a dry oven.
+
+* Covered Cooker Method: In this method, do not use a baking stone.
+  Instead, place a cast-iron Dutch oven (enameled and non-enameled
+  both work fine) or a clay cloche (Sassafras makes a good one – you
+  can find them at Amazon or King Arthur Flour for about $50) in the
+  oven and let it heat up for 45 minutes. Pull out the oven rack, take
+  off the lid, plop your bread into the bottom, score it quickly and
+  replace the top and the rack.
+
+About 15 to 20 minutes before the bake is done, remove the top so that
+the bread can finish in a dry oven.
+
+The covered cooker captures the steam given off by the dough, and so
+mimics a wood-fired brick oven. Unfortunately, this method only works
+for round loaves (though Sassafras also makes a 14 ½ x 5 ⅛ inch
+clay cooker which works for batards).
+
+Breads should cool for about an hour on a rack (or something else that
+will allow air to circulate underneath) before slicing.
diff --git a/02-18-storing-bread.md b/02-18-storing-bread.md
new file mode 100644
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--- /dev/null
+++ b/02-18-storing-bread.md
@@ -0,0 +1,21 @@
+#### Storing Bread
+
+Lean crusty loaves can be stored on the counter, cut side down.
+Really, this works just fine, though you can also store them in a
+paper bag and cover the cut side with foil -- this will stave off
+drying out a little longer. Lean yeasted loaves will keep for a day,
+maybe two, but not much longer. Sourdoughs, on the other hand, will
+keep for 4-5 days.
+
+Loaves with sweeteners and / or fats should be stored in a plastic bag
+or an airtight container at room temperature. They'll keep for 3-4
+days before they begin to stale.
+
+DON’T store bread in the refrigerator. While this will prevent the
+bread from going moldy, unfortunately, bread goes stale very quickly
+at temperatures in the 30s and 40s.
+
+Bread freezes very well. Let it cool to room temperature, and then
+wrap it in foil or place it in a plastic bag. You can either let it
+thaw out on its own (which takes half a day or so), or wrap it in foil
+and bake it at 350 degrees for about 45 minutes.
diff --git a/02-19-scoring-bread.md b/02-19-scoring-bread.md
new file mode 100644
index 0000000..58864d9
--- /dev/null
+++ b/02-19-scoring-bread.md
@@ -0,0 +1,165 @@
+#### Scoring Bread
+
+**What is scoring?** “Scoring” is the word used to describe the cuts
+made in a loaf of bread before it is baked. Some breads are not
+scored. For example many loaves baked in pans are not. However, almost
+all free-formed “hearth breads” are scored.
+
+**When is scoring done?** Scoring is generally performed just prior to
+loading the loaves in the oven. French rye breads (pains de siegle)
+are sometimes scored right after shaping, before proofing.
+
+**Why are breads scored?** Intentionally creating a weak spot on the
+surface of the loaf prevents the loaf from bursting at weak spots
+created during shaping.
+
+The type of scoring performed controls the direction in which the
+bread will expand during “oven spring.”
+
+The pattern of cuts made, the angle at which they are made and the
+depth of the cuts influences the rate of expansion and the formation
+of an “ear” - a raised flap of crust at the edge of a cut.
+
+The pattern of cuts can create a pleasing visual pattern on the
+surface of the loaf. While there are some very traditional patterns,
+for example for baguettes, the baker can use the scoring pattern to
+identify the type of bread or to create an unique pattern
+that identifies the loaf as coming from his or her oven.
+
+**What do you use to score bread?** The blade used to score bread is
+often referred to as a lame (pronounced "lahm.") This is simply a
+French word with means “blade.” Breads may be scored with straight or
+curved razor blades, either held in the hand or mounted on a handle.
+Scoring may be performed with other sharp, straight blades, even with
+a straight razor. Some bakers prefer serrated blades.
+
+For some types of scoring, a straight blade is preferred.  Straight
+bladed knives are preferred for cuts made with the blade held
+perpendicular to the loaf's surface. This sort of cut is generally
+used for round loaves ("boules"). For other types of scoring, a curved
+blade works better. Curved lames are generally used for long breads
+like baguettes which are scored with cuts parallel to the long axis of
+the loaf.
+
+Video on Choosing a Blade: <http://youtu.be/vF7eFluzHXc>.
+
+**How are the cuts made?** The scoring stroke should be firm, rapid,
+smooth and decisive.  For the beginner, it may help to take "practice
+swings" or to visualize the movements and totally focus one's
+attention before making the cuts. Understanding the functions of
+scoring and the effects of the variables described can help, but there
+is no substitute for experience. In this respect, scoring bread is no
+different from an athletic skill or any other art or craft. (Tourist:
+"Please, sir, can you tell me how to get to Carnegie Hall?" New
+Yorker: "Practice, practice, practice.")
+
+The cuts should generally be ¼ to ¼ inch deep. A wet,
+sticky dough requires a more shallow cut than one would make
+in a dryer dough.
+
+**Scoring a boule (round loaf):** The angle the blade of the knife
+makes with the surface of the loaf is important in determining how the
+cut will open up. If you want the cuts to spread equally from the cut
+and to open quickly, as is traditional with round loaves (boules), the
+knife should be held vertically – at 90 degrees to the surface of the
+loaf.
+
+Video on Scoring a Boule: <http://youtu.be/gnL7mvR9wFg>.
+
+Besides the "tic-tac-toe" pattern, boules can be scored with diamond
+patterns, simple crosses or much more elaborate and creative patterns.
+
+**Scoring a long loaf (bâtard):** If you want the cuts to spread more
+slowly and create an "ear," as is generally desired with long loaves
+(baguettes and bâtards), the knife blade should be held at a shallow
+angle with the surface of the loaf, at about 20-30 degrees or so. Many
+find using a curved blade helps make this type of cut. The blade is
+held with the concave surface facing up (away from the loaf). A flap
+of dough is created that will lift up to create an “ear” as the loaf
+expands and, by lifting gradually, slows the expansion of the loaf.
+This prolongs the time during which new areas of dough are exposed to
+the direct heat of the oven and results in greater overall expansion –
+a larger "bloom."
+
+Video on Scoring a Bâtard: <http://youtu.be/UC5HLCWAyMo>.
+
+**The effect of scoring on loaf shape:** 
+Michael Suas, in his book "Advanced Bread & Pastry," provides some
+information about how scoring patterns influence loaf shape. Scoring
+is not just to make a visually pretty design on the top of a loaf. It
+is also how the baker controls the direction in which the loaf
+expands. This impacts the shape of the loaf cross section (rounder or
+more oval), the height of the loaf and, for a boule, whether it stays
+round or ends up more oblong.
+
+According to Suas, long loaves like bâtards and baguettes are
+traditionally scored parallel to their long axis. This may be a single
+long cut or multiple cuts that are almost parallel and overlap
+somewhat (for ¼ to ¼ of their length, generally). This pattern
+promotes sideways expansion of the loaf, resulting in an oval cross
+section when the loaf is sliced.
+
+For breads with high-rye content which have lower gluten and less oven
+spring, the traditional objective is to encourage a higher rise in the
+oven spring resulting in a rounder cross section. This is achieved by
+"sausage" or "chevron" cuts.
+
+Boules are scored in a variety of patterns with differing effects on
+how the loaf expands. The common "tic-tac-toe" pattern and a simple
+cross will direct the expansion upward. More complex patterns like
+diamonds result in a relatively flatter loaf.
+
+One of most interesting effects is that scoring a boule with multiple
+parallel cuts encourages expansion at a right angle to the cuts. This
+results in an oblong loaf shape.
+
+**What's the point of an ear? Controlled bloom!:** 
+This topic is not about the auricular anatomy of elves (or Vulcans).
+It's about scoring breads.
+
+Scoring loaves creates a visually pleasing pattern, and it helps
+control the expansion of the loaf as it bakes.
+
+What Suas called "the classic cut" is parallel to the long axis of a
+baguette or a bâtard. The cut is made with the blade at a shallow
+angle to the surface of the loaf. The cut should be shallow - about
+1/4 inch deep. Paradoxically, this shallow cut results in the flap
+lifting better than a deeper cut would, thus forming a nice "ear."
+Hamelman (pg. 80) points out that "a deep cut will simply collapse
+from its own weight."
+
+The angle of the blade is important. "If the angle is not achieved and
+the cut is done with the blade vertical to the loaf, the two sides of
+the dough will spread very quickly during oven spring and expose an
+enormous surface area to the heat. The crust will begin to form too
+soon - sometimes before the end of oven spring - penalizing the
+development of the bread. If the cut is properly horizontal, the sides
+of the loaf will spread slower. The layer of dough created by the
+incision will partially and temporarily protect the surface from the
+heat and encourage a better oven spring and development." (Suas, pg.
+116.)
+
+**In summary:** in order to achieve an optimal bloom in baguettes and
+bâtards, one must attend to 3 variables when scoring them:
+
+1. The cuts should be almost parallel to the long axis of the loaf.
+
+2. The blade should be held at about a 30 degree angle to the surface
+of the loaf.
+
+3. The depth of the cut should be shallow - about 1/4 inch.
+
+Variable shading of the bloomed crust confirms that the
+desired slow but prolonged opening of the cut during oven
+spring occurred.
+
+**A final word:**
+This tutorial focused on the mechanics of scoring, but the other steps
+in bread making impact the behavior of the cuts you make and the final
+appearance of your loaves. In fact, every single step, from your
+choice of ingredients and their proportions – your formula – to how
+you steam your oven plays a role in how your cuts will open. Your best
+looking loaves will result from a series of choices that are mutually
+dependent, where how you score a loaf takes into account the other
+choices you have made about the formula, mixing, fermentation,
+shaping, proofing and baking. 
diff --git a/03-01-recipies.md b/03-01-recipies.md
new file mode 100644
index 0000000..43d7d1c
--- /dev/null
+++ b/03-01-recipies.md
@@ -0,0 +1,4 @@
+# Recipes
+
+Below is a small selection of recipes that have been developed and
+tested by community members.
diff --git a/03-02-buttermilk-and-honey-whole.md b/03-02-buttermilk-and-honey-whole.md
new file mode 100644
index 0000000..35692a2
--- /dev/null
+++ b/03-02-buttermilk-and-honey-whole.md
@@ -0,0 +1,74 @@
+## Buttermilk Honey Whole Wheat Sandwich Bread -- _JMonkey_ 
+
+> This is one of my favorite breads. The honey adds a touch of
+> sweetness while the buttermilk gives it a slightly tangy flavor.
+> It’s great for toast and sandwiches. And, as Laurel Robertson (whose
+> recipe I’ve adapted) in "The Laurel’s Kitchen Bread Book" wrote,
+> "It keeps well, when hidden."
+
+**Formula**
+
+* Whole wheat flour: 100%
+* Salt: 2%
+* Instant yeast: 0.6%
+* Water: 38%
+* Buttermilk: 38%
+* Honey: 8.4%
+* Unsalted butter: 2.8%
+
+**Ingredients**
+
+* Whole wheat flour : 500 grams or about 4 cups
+* Salt: 10 grams or 1.25 tsp
+* Instant yeast: 3 grams or 1 tsp
+* Water: 185 grams or ¾ cup + 1 Tbs
+* Buttermilk: 185 grams or ¾ cup + 1 Tbs
+* Honey: 42 grams or 2 Tbs
+* Unsalted butter: 14 grams or 1 Tbs
+
+**Mixing**
+
+Add the salt to the flour. Mix them thoroughly and then add the yeast,
+also mixing. Melt the butter (or, if you like, work it in later while
+kneading) and add the water, buttermilk, melted butter and honey to
+the flour, mixing well until everything is hydrated.
+
+**Dough development**
+
+You’ve got several choices on how to develop the dough.
+
+* Traditional kneading: Let it rise 2 to 2.5 hours in the bulk rise at
+  room temperature.
+* Stretch and fold: After the final stretch and fold is finished, give
+  it 2 hours at room temperature.
+* French fold: Give it two hours after the French fold is finished.
+
+If you’re not retarding the bread, deflate the dough after the first
+rise with a stretch and fold, and let the dough rise once more before
+shaping. It’ll take about 1.5 hours or so.
+
+**Shaping**
+
+This dough makes a great sandwich loaf, and I usually bake it in a
+greased 8½" by 4½" bread pan.
+
+**Retarding**
+
+I’ll often make the dough after dinner. After the first rise is
+complete, I’ll shape it, put another pan on top and then place it
+outside if the temperatures will get down into the 45 to 55 degree
+range. If it’ll be colder than that, I place it in our "cold room"
+which is unheated, but rarely gets below 40 degrees.
+
+If it's going to be a hot summer night, I'll pop it in the fridge, but
+that usually means that I’ll need to let it warm up for 2-3 hours in
+the morning. I’ll sometimes speed up the warming by putting the pan on
+an upturned bowl at the bottom of a picnic cooler, throw a cup of
+boiling water in the bottom of the cooler and then close it up quick.
+
+**Scoring and baking**
+
+I usually score the dough with a single slash down the center, but
+it's not necessary. I bake at 350 degrees F for about 55 minutes. If
+you like, you don't even need to preheat the oven. Just pop it in cold
+and turn the oven on.
diff --git a/03-03-san-fransisco-style-sourdough.md b/03-03-san-fransisco-style-sourdough.md
new file mode 100644
index 0000000..abf5440
--- /dev/null
+++ b/03-03-san-fransisco-style-sourdough.md
@@ -0,0 +1,75 @@
+### San Francisco Style Sourdough -- _ JMonkey_
+
+I don't make white breads very often, but I make this one every so
+often to satisfy the occasional, overpowering hankering. If you like,
+you can substitute whole wheat flour for up to half of the white
+flour, or you can simply use a whole wheat starter. You’ll probably
+want to increase the water, though by 1 to 3 Tbs.
+
+**Formula**
+
+* White flour: 100%
+* Salt: 2%
+* Water: 72%
+* 30% of the flour is in the starter. (I’ll give two recipes, one for
+  starter at 100% hydration and another at 60% hydration)
+
+**Ingredients**
+
+* White flour: 350 grams or about 3 cups
+* Salt: 10 grams or 1.25 tsp
+* Water:
+
+* Using a wet starter: 210 grams or 1 cup -1 Tbs
+* Using a stiff starter: 270 grams or 1 cup +3 Tbs
+
+**Starter: Two options**
+
+* Wet starter (100% hydration) 300 grams or 1 ¼ cup
+* Stiff starter (60% hydration) 240 grams or 1 cup
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt. Finally
+add the flour and mix until all is hydrated.
+
+**Dough development and the first rise**
+
+However you develop the dough, from the time you mix until the time
+you shape the dough, it'll take about 3 to 4 hours for the first rise
+at room temperature.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes for San
+Francisco-style sourdoughs.
+
+**Second rise and retarding**
+
+Sourdoughs benefit quite a bit from retarding -- many people think
+loaves that have been retarded taste better. You can simply cover the
+shaped dough and place it in the fridge or, if you’re lucky and the
+overnight temperature will be between 45 and 55, you can simply place
+it outside, in which case the bread will probably be ready to bake
+when you wake up.
+
+If you put it in the fridge, it’ll need to warm up for
+3-4 hours to complete its rise.
+
+If you don't want to bother with retarding, you can let it rise for
+another 2 to 3 hours at room temperature. You can also speed things up
+(and increase sourness) by placing the dough on an upturned bowl in
+the bottom of a picnic cooler, throwing a cup of boiling water in the
+bottom and covering it quickly. After an hour, throw another cup of
+hot water in. The rise should only take a couple of hours this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker. However you do it,
+bake at 450 degrees for about 35-40 minutes.
diff --git a/03-04-poolish-baguettes.md b/03-04-poolish-baguettes.md
new file mode 100644
index 0000000..70dee4c
--- /dev/null
+++ b/03-04-poolish-baguettes.md
@@ -0,0 +1,61 @@
+Poolish Baguettes
+
+JMonkey
+
+I don’t make white breads often, but there’s nothing quite like a few
+homemade baguettes to accompany an elegant meal. This recipe was
+adapted from “Bread” by Jeffrey Hammelman.
+
+**Overall formula**
+
+* White flour: 100%
+* Water: 66%
+* Salt: 2%
+* Instant yeast: 0.36%
+* 33% of the flour is pre-fermented as a poolish at 100% hydration
+  with .07% yeast
+
+**Poolish**
+
+* White flour: 160 grams or 1.25 cups
+* Water: 160 grams or ½ cup + 3 Tbs
+* Instant yeast: Just an eeny-weeny pinch (about 1/32 of a tsp)
+
+**Final dough**
+
+* All of the poolish
+* White flour: 320 grams oz or 2.5 cups
+* Water: 160 gram or ½ cup + 3 Tbs
+* Salt: 9 grams or 1.25 tsp
+* Instant yeast: 1 to 2 grams or 1/2 + 1/8 tsp
+
+**The night before: Preferment**
+
+The night before, dissolve the yeast into the water for the poolish,
+and then mix in the flour.  Cover and let it ferment at room
+temperature for 12-16 hours.  Once the poolish has bubbles breaking on
+top and has started to wrinkle, it's ready.  It'll also smell really
+nice -- sweet and nutty.  Mmmm.
+
+**Mixing and dough development**
+
+For the final dough, measure out the water and pour it into the
+poolish to loosen it up.  Then pour the entire mixture into a bowl.
+Mix together the salt, yeast and flour, and then add it to the bowl as
+well.  Mix it all up with a spoon and, once everything is hydrated,
+knead it the traditional way, until it passes the windowpane test.
+Cover and let it ferment for two hours, giving it a stretch-and-fold
+at the one hour mark.
+
+**Shaping**
+
+If you’re making baguettes, divide the dough into three
+pieces, and preshape into rounds.  Cover and let them rest about 20
+minutes.  Then shape into baguettes about 12 inches longg and cover,
+letting them rise for about 1 hour to 90 minutes.
+
+Score and bake on a preheated stone in a 460 degree oven with steam
+for about 25 minutes.
+
+If you want to make a round or a batard, you’ll need to bake for about
+35 to 40 minutes.
diff --git a/03-05-ciabatta-with-poolish.md b/03-05-ciabatta-with-poolish.md
new file mode 100644
index 0000000..0c0b1b3
--- /dev/null
+++ b/03-05-ciabatta-with-poolish.md
@@ -0,0 +1,62 @@
+## Ciabatta with Poolish -- _JMonkey_
+
+This traditional Italian bread is made from a very wet dough and is
+barely shaped. As a result, it's full of nice, big holes. Great with
+olive oil or a good-tasting vinegar, and some pasta. This recipe was
+adapted from "Bread" by Jeffrey Hammelman.
+
+**Formula**
+
+* White flour: 100%
+* Water: 73%
+* Salt: 2%
+* Instant yeast: 0.36%
+* 30% of the flour is pre-fermented as a poolish at 100% hydration
+  with .07% yeast
+
+**Poolish**
+
+* White flour: 136 grams or about 1 cup
+* Water: 136 grams or about ½ cup
+* Instant yeast: Just an eeny weeny pinch (about 1/32 of a tsp or 1/10
+  of a gram)
+
+**Final dough**
+
+* All of the poolish
+* White flour: 318 grams or two generous cups
+* Water: 195 grams or 1.25 cups +1 Tbs
+* Salt: 9 grams
+* Instant yeast: A heaping 1/8 tsp or .5 grams
+
+**The night before: Preferment**
+
+The night before, dissolve the yeast into the water for the poolish,
+and then mix in the flour.  Cover and let it ferment at room
+temperature for 12-16 hours.  Once the poolish has bubbles breaking on
+top and has started to wrinkle, it's ready.  It'll also smell...
+really nice -- sweet and nutty.
+
+**Mixing and dough development**
+
+For the final dough, measure out the water and pour it into the
+poolish to loosen it up.  Then pour the entire mixture into a bowl.
+Mix together the salt, yeast and flour, and then add it to the bowl as
+well.  Mix it all up with a spoon and let it sit for one hour.  At one
+hour, give it a stretch and fold, followed by two more every 30
+minutes.  Then let it ferment for another hour or two, for a total of
+3-4 hours bulk fermentation.
+
+**Shaping**
+
+Remove the dough onto a well-floured surface, and gently pat it out
+into a rectangle, carefully degassing any truly gigantic bubbles that
+you notice.  That’s it.  No more shaping required.  Let it rest,
+covered, for about 90 minutes.
+
+**Baking**
+
+Dimple the loaf with wet fingers all the way across and almost all the
+way through to the bottom of the loaf.  Load onto a hot stone at 460
+degrees with steam and bake for about 35 to 40 minutes.  Let it rest
+one hour before slicing.
diff --git a/03-06-25-percent-whole-wheat.md b/03-06-25-percent-whole-wheat.md
new file mode 100644
index 0000000..edb7141
--- /dev/null
+++ b/03-06-25-percent-whole-wheat.md
@@ -0,0 +1,56 @@
+## 25% whole wheat bread
+
+> This bread started out as an 8 loaf recipe that I made and sold at
+> church for fund raising for food for the hungry. At 5 dollars a loaf
+> it was quite successful for that year.  This makes a goo bread with
+> no preferment but it is so much better with a long preferment and a
+> long rise so less is more where the yeast is concerned.
+
+> This bread freezes well.
+
+**Formula**
+
+* 25% stone ground whole wheat flour
+* 75% all purpose house label unbleached white flour
+* 66% hydration
+* Yeast content can vary depending on how big a hurry you are in but
+  never more than 2 teaspoons
+* ~1.5% salt
+  
+*Pre-ferment*
+
+Make a poolish with 8 ounces of stone ground whole wheat flour and 8
+ounces of water and as much yeast as will lay on a table knife blade.
+
+*Mixing and dough development*
+
+Add 14 ounces of water to the poolish and a teaspoon of dry yeast
+just to kick things along.
+
+In a large bowl place 24 ounces of flour and a half tablespoon of
+salt. Mix this a little and add the poolish and mix the whole into a
+shaggy ball. Cover and let rest while you have a cup of coffee.
+
+Knead the dough in the bowl through several turn and fold
+strokes. Cover and let rest for another cup of coffee. Come back
+and dust the dough with a tight fist full of flour and form a
+smooth ball. Make sure that you scrape the bits and pieces of
+dough from the bowl and include them in the ball.
+
+**Shaping**
+
+Pour a couple of tablespoon of melted bacon fat around the ball and
+turn the ball of dough over so it is well greased and the bowl is
+also. Cover and find something else to do for about two hours or more.
+If the dough is well risen, spread a handful of flour on the table and
+dump the dough out and put the bowl in the sink to be washed.
+
+Divide the dough into three pieces and form each into a tight round
+loaf and dust with enough flour that it is not at all sticky. place
+all three on a well greased baking sheet and allow to rise and rise.
+just before baking make a slash across each loaf.
+
+**Baking**
+
+Pre-heat the oven to 450 and bake the loaves for about 40 minutes
+
diff --git a/03-07-40-pecent-rye-w-caraway.md b/03-07-40-pecent-rye-w-caraway.md
new file mode 100644
index 0000000..4a8cd9b
--- /dev/null
+++ b/03-07-40-pecent-rye-w-caraway.md
@@ -0,0 +1,61 @@
+## 40% Rye with Caraway
+
+***_JMonkey_***
+
+> There is no other bread for a Reuben.
+>
+> This recipe was adapted from "Bread" by Jeffrey Hammelman.
+
+**Formula**
+
+* Whole rye flour: 40%
+* White flour: 60%
+* Water: 75%
+* Salt: 1.8%
+* Caraway seeds: 1.8%
+
+40% of the flour (all the rye) is in the starter at 100% hydration.
+
+**Ingredients**
+
+* White flour: 300 grams or about 2 generous cups
+* Rye starter (at 100% hydration): 400 grams or 1¼ cups
+* Water: 175 grams or ¾ cup
+* Salt: 9 grams or 1.25 tsp
+* Caraway seeds: 9 grams or 1 Tbs + 1 tsp
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt and caraway
+seeds. Add the flour and mix until everything is hydrated.
+
+**Dough development and the first rise**
+
+You’ll want to do either the stretch and fold or traditional kneading.
+Either way, it’ll be a little tricky because the rye will make the
+dough sticky. Keep at it – the dough will come together, though it
+will be more clay-like than a 100% wheat dough.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes.
+
+**Second rise**
+
+You can let it rise for another 2 hours at room temperature. You can
+also speed things up (and increase sourness) by placing the dough on
+an upturned bowl in the bottom of a picnic cooler, throwing a cup of
+boiling water in the bottom and covering it quickly. After an hour,
+throw another cup of hot water in. The rise should only take a 90
+minutes this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker. However you do it,
+bake at 450 degrees for about 40 minutes.
diff --git a/03-08-40-percent-rye-w-flaxseeds.md b/03-08-40-percent-rye-w-flaxseeds.md
new file mode 100644
index 0000000..552c649
--- /dev/null
+++ b/03-08-40-percent-rye-w-flaxseeds.md
@@ -0,0 +1,76 @@
+## 60% Rye with Flaxseeds
+
+***JMonkey***
+
+> A hearty, German-style rye that’s loaded with flaxseed.
+>
+> This recipe was adapted from “Bread” by Jeffrey Hammelman.
+
+**Formula**
+
+* Whole rye flour: 60%
+* White flour: 40%
+* Flaxseeds: 10%
+* Water: 80%
+* Salt: 1.8%
+
+40% of the flour (rye) is in the starter at 100% hydration
+
+**Ingredients**
+
+* White flour: 200 grams or about 1.5 cups
+* Whole rye flour: 100 grams or 1 scant cup
+* Rye starter (at 100% hydration): 400 grams or 1.25 cups
+* Water: 200 grams or ¾ cup + 2 Tbs
+* Salt: 9 grams or 1.25 tsp
+* Flaxseeds: 50 grams
+
+
+**Soak the night before**
+
+Mix the flaxseeds and 150 grams (about 1 cup) of the water together.
+Cover and let sit overnight.
+
+**Mixing**
+
+Add the remaining water to the flax seed soaker, and then mix with the
+starter. Separately, mix the flours and the salt, then mix all
+ingredients until everything is hydrated.
+
+**Dough development and the first rise**
+
+You’ll want to do either the stretch and fold or traditional kneading,
+though traditional will probably serve you better. Either way, it’ll
+be a little tricky because the rye -- and there's a lot of it in this
+bread -- will make the dough sticky. Keep at it. The dough will come
+together, though it will be much more clay-like than a 100% wheat
+dough.
+
+The first rise will take about 3 hours at room temperature.
+
+**Shaping**
+
+Rounds and batards are the traditional shapes.
+
+**Second rise**
+
+You can let it rise for another 2 hours at room temperature. You can
+also speed things up (and increase sourness) by placing the dough on
+an upturned bowl in the bottom of a picnic cooler, throwing a cup of
+boiling water in the bottom and covering it quickly. After an hour,
+throw another cup of hot water in. The rise should only take about 90
+minutes this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker. However you do it,
+bake at 450 degrees for about 40 minutes.
+
+Because of its high rye content, this bread should cool for at least 3
+hours and up to 24 hours to allow the bread set up. If you cut into it
+too early, the center will be more liquid or gelatinous than solid.
diff --git a/03-09-overnight-sourdough-pizza-crust.md b/03-09-overnight-sourdough-pizza-crust.md
new file mode 100644
index 0000000..6ccf005
--- /dev/null
+++ b/03-09-overnight-sourdough-pizza-crust.md
@@ -0,0 +1,90 @@
+## Overnight Sourdough Pizza Crust (with 60% whole wheat)
+
+**JMonkey**
+
+
+> This recipe makes four doughballs, each of which will make a pizza
+> that's about 12" in diameter. They freeze well, and will keep for at
+> least a month. To use a frozen doughball, just transfer it to the
+> fridge the night before you want to bake. Then follow the baking
+> instructions as written.
+
+> If you wish to make this as a 100% white flour pizza, reduce the
+> water to 510 grams. 
+
+**Formula**
+
+* Whole wheat flour: 60%
+* All-purpose white flour: 40%
+* Water: 80%
+* Olive oil: 5%
+* Starter accounts for 2% of the flour at 60% hydration
+
+**Ingredients**
+
+* Whole wheat flour: 420 grams
+* AP flour: 290 grams
+* Water: 570 grams
+* Salt: 15 grams
+* Olive oil: 36 grams
+* Whole wheat starter: 25 grams
+
+
+The night before, dissolve the starter into the water, and then add
+the salt and the oil. Finally, mix in the flours, until everything is
+nicely mixed. Then, let it rest for about an hour, and then do three
+stretch and folds with about 20-30 minutes between each. Cover the
+dough, and let it rise all night.
+
+The next morning, see whether the dough has risen enough (8 - 10 hours
+is usually enough) and then divide it into 4 doughballs of about 340
+grams a piece. Two dough balls go into the plastic baggies in the
+fridge, while the others go in plastic baggies in the freezer.
+
+Remove the fridge doughballs two hours before baking, and shape them
+into tight balls. Then cover each with a cereal bowl. While they warm
+up, prepare the toppings.
+
+**Tomato sauce (for two pies -- makes more than you'll probably
+need)**
+
+* 1 14 to 16 oz. can crushed tomatoes
+* Oregano: 1/2 tsp
+* Basil: 1/2 tsp
+* Garlic: 2 cloves, diced
+* Lemon juice or red wine vinegar: 1 Tbs
+
+Mix this up, and set it aside, adding salt if it
+needs it. Some canned tomatoes are already well
+salted. With the brand I use, though, I usually
+have to add 1/2 tsp or so.
+
+**Cheese blend (for two pies)**
+
+* Whole fat mozzarella, grated: 4 oz.
+* Parmesan, grated: 2 ounces
+* Feta, crumbled: 2 oz
+
+Other toppings are, of course, up to you. I like chicken sausage,
+black olives and mushrooms, myself. Roasted red bell peppers are
+awesome. Fresh tomatoes are great (under the cheese), when available,
+as are fresh basil leaves, added just after the pie comes out of the
+oven.
+
+**Shaping the pie**
+
+First, an hour before I'm ready to bake, insert a stone and set the
+oven as high as it will go. When you're finally ready to shape,
+generously dust a peel with semolina flour or cornmeal. Then, make a
+small pile of AP flour next to where you'll shape.  Coat your hands in
+flour, take a dough ball, coat it in flour on both sides, and then
+place it on your knuckles.  Bounce the dough on your knuckles in a
+circle, gently stretching the dough with each bounce. When it's
+halfway there, place it on the peel, and stretch it all the way out.
+Make sure you stretch the edges apart -- don't stretch across the
+dough, because the center will be fairly thin and will tear.
+
+Before adding the toppings, make sure that the pie will move on the
+peel.  Then add sauce, cheese and toppings, and bake on the stone for
+9-11 minutes. Let it cool for a few minutes on a rack before cutting
+into slices.
diff --git a/03-10-overnight-wholegrain-sourdough.md b/03-10-overnight-wholegrain-sourdough.md
new file mode 100644
index 0000000..ba4f8fd
--- /dev/null
+++ b/03-10-overnight-wholegrain-sourdough.md
@@ -0,0 +1,61 @@
+## Overnight Whole Grain Sourdough with Wheat, Spelt & Rye
+
+***JMonkey***
+
+> This may be my favorite hearth bread. When made well, it has an open
+> crumb, which is unusual for 100% whole grain breads, and a
+> deliciously sour and nutty flavor.
+
+**Overall Formula**
+
+* Whole wheat flour: 60%
+* Whole spelt flour: 30%
+* Whole rye flour: 10%
+* Water: 75%
+* Salt: 2%
+
+5% of the flour is in the starter, which could be whole wheat, whole
+rye or whole spelt, and can be  60% hydration or 100% hydration.
+
+**Ingredients**
+
+* Whole wheat flour: 300 grams or 2 generous cups
+* Whole spelt flour: 150 grams or 1 generous cup
+* Whole rye flour: 50 grams or a generous 1/3 cup
+* Whole grain starter: 40 grams if stiff (a dough ball about the size of a golf ball); 50 grams if wet (about 3-4 Tbs)
+* Water: 375 grams  or 1.5 cups + 1 Tbs
+* Salt: 10 grams or 1 and 3/8 tsp
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt. Mix
+the flours together well, and add to the water. Mix until everything
+is hydrated.
+
+Dough development and the first rise However you develop the dough,
+it’ll need to rise at room temperature for 8-10 hours. Use the wet
+finger test to see whether it’s fully risen in the morning.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes.
+
+**Second rise**
+
+You can let it rise for another 2 to 3 hours at room
+temperature. You can also speed things up (and increase sourness) by
+placing the dough on an upturned bowl in the bottom of a picnic
+cooler, throwing a cup of boiling water in the bottom and covering it
+quickly. After an hour, throw another cup of hot water in. The rise
+should only take a couple of hours this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for
+rounds, and batards usually take a single, bold stroke down the center
+or a couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker.  However you do it,
+bake at 450 degrees for about 40 minutes.
diff --git a/03-11-thee-seed-sourdough-baguette.md b/03-11-thee-seed-sourdough-baguette.md
new file mode 100644
index 0000000..4ad9364
--- /dev/null
+++ b/03-11-thee-seed-sourdough-baguette.md
@@ -0,0 +1,98 @@
+## Three-Seed Sourdough Bread
+
+***JMonkey***
+
+> This is a great dinner bread – the seeds add a rich nutty flavor to
+> the loaf, which is already full of sourdough flavor. It’s a bit too
+> much for most sandwiches, though.
+>
+> This recipe was adapted from "Bread" by Jeffrey Hammelman.
+
+**Overall Formula**
+
+* White flour: 80%
+* Whole wheat flour: 20%
+* Water: 80%
+* Salt: 2.3% (high, because of all the seeds)
+* Sunflower seeds, toasted: 12%
+* Sesame seeds, toasted: 6%
+* Flaxseeds: 7%
+* Water: 75%
+
+20% of the flour is in the starter (which should be a whole wheat
+starter), which is at 60% hydration
+
+**Ingredients**
+
+**Soaker**
+
+* Flaxseeds: 30 grams or 3 Tbs
+* Water: 120 grams or ½ cup + 1 Tbs
+
+**Final Dough**
+
+* White flour: 370 grams or about 3 cups
+* Water: 235 grams or 1 cup + 1 Tbs
+* Stiff whole wheat starter: 160 grams or about ½ cup
+* Salt: 11 grams or 1.5 tsp
+* Sunflower seeds, toasted: 60 grams or 1/3 cup + 2 Tbs
+* Sesame seeds, toasted: 34 grams or ¼ cup
+* All of the flaxseed soaker
+
+**Making the Soaker**
+
+Mix the flaxseeds and the water for the soaker together. Cover and let
+sit overnight.
+
+**Toasting**
+
+Spread the sesame and sunflower seeds on a cookie sheet and toast them
+for 5 to 6 minutes at 380 degrees. Unless you have a high-end toaster
+oven, I'd recommend avoiding it -- some will burn, while others will
+be raw. Very unpleasant.
+         
+ **Mixing**
+ 
+Dissolve the starter into the water, and then add the salt and the
+soaker Finally add the flour and seeds. Mix until everything is
+hydrated.
+          
+**Dough development and the first rise**
+
+However you develop the dough, from the time you mix until the time
+you shape the dough, it’ll take about 4 hours for the first rise at
+room temperature.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes.
+
+**Second rise and retarding**
+
+Sourdoughs benefit quite a bit from retarding -- they often taste
+better. You can simply cover the shaped dough and place it in the
+fridge or, if you’re lucky and the overnight temperature will be
+between 45 and 55, you can simply place it outside, in which case the
+bread will probably be ready to bake when you wake up.
+
+If you put it in the fridge, it’ll need to warm up for 3-4 hours to
+complete its rise.
+
+If you don’t want to bother with retarding, you can let it rise for
+another 3 hours at room temperature. You can also speed things up (and
+increase sourness) by placing the dough on an upturned bowl in the
+bottom of a picnic cooler, throwing a cup of boiling water in the
+bottom and covering it quickly. After an hour, throw another cup of
+hot water in. The rise should only take a couple of hours this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker.  However you do it,
+bake at 450 degrees for about 40 minutes.
+
diff --git a/03-12-whole-wheat-cinamon-rolls.md b/03-12-whole-wheat-cinamon-rolls.md
new file mode 100644
index 0000000..a1661dd
--- /dev/null
+++ b/03-12-whole-wheat-cinamon-rolls.md
@@ -0,0 +1,125 @@
+## Whole Wheat Cinnamon Rolls & Sticky Buns
+
+***JMonkey***
+
+> I make these for breakfast every so often. They’re 100% whole wheat,
+> but, really, you'd not know it, especially if you use buttermilk in
+> the dough. That's not to say that they’re exactly healthy, but
+> however detrimental they may be to the body, these warm sticky buns
+> are awfully good for the soul on a grey and chilly weekend morning.
+
+**Dough Formula**
+
+* Whole wheat flour: 100%
+* Milk or buttermilk: 58%
+* Egg: 12.4%
+* Honey: 18.8%
+* Butter, melted: 6.2%
+* Salt: 2%
+* Instant yeast: 1.3%
+
+**Dough Ingredients**
+
+* Whole wheat flour: 450 grams; 3-4 cups
+* Lukewarm buttermilk or milk: 275 grams; 1.25 cups
+* Egg: 1 large, lightly beaten
+* Honey: 85 grams or 1/4 cup
+* Butter, melted: 28 grams or 2 Tbs
+* Salt: 9 grams or 1.25 tsp
+* Instant yeast: 6 grams or 2 tsp
+
+**Filling ingredients**
+
+* Brown sugar: 210 grams or 1 cup packed
+* Egg White: 1 large
+* Cinnamon: 14 grams or 2 Tbs
+* Salt: Just a pinch
+* Currants or raisins: 100 g; or 2/3 cup
+* Chopped pecans or walnuts: 60 grams or ½ cup
+
+**Sticky Bun Topping Ingredients**
+
+* Brown sugar: 140 grams; 5 ounces; 2/3 cup packed
+* Cinnamon: 2 to 3 grams; 1 tsp
+* White flour: 3-4 grams or 1 tsp
+* Salt: Just a pinch
+* Melted butter: 56 grams; 2 ounces; 4 Tbs
+* Corn Syrup, honey or brown rice syrup: 39 grams; 1 3/8 ounces; 2 Tbs
+* Chopped pecans: 106 grams; 3.75 ounces; 1 cup
+
+ 
+**Cinnamon Roll Glaze**
+
+* Powdered sugar: 120 grams or 1 cup
+* Lemon juice, milk or water: 15-30 grams or 1-2 Tbs
+
+**Mixing**
+
+If the honey's cold, I like to put the butter and honey in the same
+bowl and heat it for about 1 minute on medium power in the microwave.
+But, however you do it, first mix the milk, egg, honey and butter.
+Mix the flour, salt and yeast in a separate bowl, and then add to the
+liquids. Mix until everything is hydrated. If you wish, you can knead
+the traditional way now, or do as I do and use the stretch and fold
+method starting at ½ hour after mixing, and doing two more folds 20
+minutes apart.
+
+You may have to adjust the flour or add some water -- the dough
+should be tacky, but not sticky. In any case, if you've kneaded, the
+dough will be ready in 60-90 minutes and, if you've done the stretch
+and fold, it'll be done in about 2 hours.
+
+**Filling and Topping**
+
+Meanwhile, for the filling, mix everything together until smooth
+except the dried fruit.
+
+If you’re making sticky buns, mix the topping ingredients except for
+the pecans. Corn syrup will give you a better consistency for the
+topping because it prevents the sugar from crystallizing, but I don't
+often have it on hand, and have had good results with both the
+alternate ingredients.
+
+If you’re making cinnamon rolls, you can mix up the glaze now and
+cover it, or you can wait until the buns are just about to come out of
+the oven. Start with 1 Tbs of lemon juice, milk or water (I really
+like the flavor that lemon juice gives to the glaze) and stir it,
+adding more liquid until you get the consistency you like.
+
+**Shaping**
+
+Grease a 9 x 13 inch pan. If you’re making sticky buns, spread the
+topping on the bottom of the pan, placing the pecans on top.
+
+Then, on a lightly floured surface, roll out the dough into a
+rectangle that's roughly 12 x 16 inches. Spread the filling over the
+dough, leaving a margin of about an inch or so on the top and bottom
+edges. Scatter the dried fruit and the nuts over the filling.
+
+Roll the dough into a log and then, using a serrated knife or some
+dental floss, divide the log in half. Next, cut the two halves in
+half. Finally, divide each of these sections into three so you end up
+with 12 buns. Place the buns in the pan.
+
+If you want your buns now, let them rise for about an hour or so until
+they're just barely touching each other, and then bake. But, if you
+want to bake them the next morning, simply cover the pan tightly with
+plastic or aluminum foil, and pop them in the refrigerator or a cold
+room (if it's in the 40s or 50s, I sometimes just put them outside).
+The next morning, you may want to let them warm up for about 1 hour
+before baking, but I find mine are usually ready to go into the oven
+right away. You’ll know they’re ready when the buns are touching each
+other and are about 50% bigger than they when you shaped them.
+
+**Baking**
+
+Bake at 350 degrees for about 30 minutes. When they are baked, for
+sticky buns, put foil or parchment paper over the top of the pan, and
+quickly invert it onto a cooling rack. Scrape any topping left in the
+pan on top of the buns.
+
+For cinnamon buns, leave the rolls in the pan and drizzle the glaze
+over them with a fork or a spoon.
+
+They should probably cool for 20-30 minutes before you dig in, but
+I'll leave that to your discretion.
diff --git a/03-13-whole-wheat-sourdough-english-muffins.md b/03-13-whole-wheat-sourdough-english-muffins.md
new file mode 100644
index 0000000..2fcfe81
--- /dev/null
+++ b/03-13-whole-wheat-sourdough-english-muffins.md
@@ -0,0 +1,52 @@
+## Whole Wheat Sourdough English Muffins
+
+***JMonkey***
+
+> My daughter basically lives on these for breakfast. I save up old
+> starter over the week in the fridge and make these both during the
+> week and over the weekend. Super easy, and they freeze very well.
+> Simply split and freeze. When you want one, pop it directly in the
+> toaster from the freezer. I learned this recipe with volumetric
+> measures, and never bothered to convert to grams. 
+>
+> I adapted this recipe and converted it to whole wheat from a posting
+> at The Fresh Loaf from KJKnits.
+
+**Ingredients**
+
+* Sourdough starter: 1/2 cup (stiff or wet, makes no difference)
+* Milk: 1 cup if you use wet starter; 1.25 cups if you use stiff
+* Whole wheat flour: 2 cups
+* Honey: 1 Tbs
+* Salt: ¾ tsp
+* Baking soda: 1 tsp
+* Semolina flour or cornmeal, for dusting
+
+**The night before: starter**
+
+Dissolve the starter into the milk and then add the flour. Stir to
+combine, cover with a plate or plastic, and leave out for 8 hours or
+overnight. It’ll be pretty wet -- don't worry, it’ll firm up by
+morning.
+
+**Mixing and dough development**
+
+The next morning, add the honey, salt and baking soda and mix well.
+Turn onto a lightly floured surface and knead for a few minutes with
+wet hands. With your fingers, flatten it out to ¾" thick  and cut
+with a biscuit cutter or a drinking glass into rounds.  Reflatten the
+scraps to make additional muffins. You’ll get 10-12 muffins.  Place
+muffins on a surface dusted with semolina, cornmeal or flour cover and
+let them rise for about 45 minutes to an hour.
+
+**Cooking**
+
+Spray griddle or skillet lightly with spray oil or add a little
+butter. (Actually, if it's nonstick, you may not need any grease at
+all.) Heat to medium high and cook muffins for about 5 minutes on each
+side, or until browned on the top and bottom and cooked through.
+These have great griddle spring and rise quite a bit.  They’re done
+when the sides are firm.
+
+Split with a fork and toast if you like. As noted above, they freeze
+very well.
diff --git a/03-14-whole-wheat-sourdough-sandwhich.md b/03-14-whole-wheat-sourdough-sandwhich.md
new file mode 100644
index 0000000..434fbf6
--- /dev/null
+++ b/03-14-whole-wheat-sourdough-sandwhich.md
@@ -0,0 +1,71 @@
+## Whole Wheat Sourdough Sandwich Bread
+
+***JMonkey***
+
+This is another of my favorite breads. Slightly sweet, but also tangy,
+it's perfect for sandwiches, but also stands well alone, with just a
+bit of butter.
+
+**Formula**
+
+* Whole wheat flour: 100%
+* Salt: 2%
+* Water or milk: 75%
+* Honey: 4.2%
+* Unsalted butter: 2.8%
+
+30% of the flour is in the whole-wheat starter. (I’ll give two
+options, one for starter at 100% hydration and another at 60%
+hydration)
+
+**Ingredients**
+
+* Whole wheat flour: 500 grams or about 4 cups
+* Salt: 10 grams or 1.25 tsp
+* Water:
+        * Using a wet starter: 225 grams or 1 cup
+        * Using a stiff starter: 285 grams or 1.25 cups
+* Whole wheat starter
+        * Wet starter (100% hydration) 300 grams or 1 ¼ cup
+        * Stiff starter (60% hydration) 240 grams or 1 cup
+* Honey: 21 grams or 1 Tbs
+* Unsalted butter: 14 grams or 1 Tbs
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt. Melt the
+butter and stir in the honey – add both to the water. Finally add the
+flour and mix until all is hydrated.
+
+**Dough development and the first rise**
+
+However you develop the dough, from the time you mix until the time
+you shape the dough, it’ll take about 3 to 4 hours for the first rise
+at room temperature.
+
+**Shaping**
+
+Shape into a sandwich loaf and place it in a greased 8½”x 4½” pan.
+
+**Second rise and retarding**
+
+Sourdoughs benefit quite a bit from retarding – they often taste
+better. You can simply cover the shaped dough and place it in the
+fridge or, if you’re lucky and the overnight temperature will be
+between 45 and 55, you can simply place it outside, in which case the
+bread will probably be ready to bake when you wake up.
+
+If you put it in the fridge, it’ll need to warm up for 3-4 hours to
+complete its rise.
+
+If you don't want to bother with retarding, you can let it rise for
+another 3 hours at room temperature. You can also speed things up (and
+increase sourness) by placing the dough on an upturned bowl in the
+bottom of a picnic cooler, throwing a cup of boiling water in the
+bottom and covering it quickly. After an hour, throw another cup of
+hot water in. The rise should only take a couple of hours this way.
+
+**Baking**
+
+There's no need to score the bread, but I often do anyway. Bake for
+about 55 minutes at 350 degrees F. No steam or pre-heating required.
diff --git a/03-15-whole-wheat-sourdough-waffles.md b/03-15-whole-wheat-sourdough-waffles.md
new file mode 100644
index 0000000..e8e60fc
--- /dev/null
+++ b/03-15-whole-wheat-sourdough-waffles.md
@@ -0,0 +1,48 @@
+## Whole Wheat Sourdough Waffles
+
+***JMonkey***
+
+> I make these just about every Saturday. They’re light and delicious,
+> with a light sourdough flavor. They freeze well.
+> 
+> Adapted from a recipe in "The King Arthur Flour Baker's Companion"
+
+**Ingredients**
+
+**Overnight Sponge**
+
+* Whole wheat pastry flour: 10 ounces or 2 generous cups
+* Honey: 2 Tbs
+* Buttermilk: 18 ounces or 2.25 cups
+* Sourdough starter: 8 ounces (if it’s the wet kind, use only 16
+  ounces or 2 cups buttermilk)
+
+**Final Batter**
+
+* All of the sponge
+* 2 large eggs
+* 6 Tbs (3/4 stick) unsalted butter, melted
+* 3/4 tsp salt
+* 1 tsp baking soda
+
+**Mixing**
+
+Mix up the sponge the night before. Cover it and let it sit. The next
+morning, it should be bubbly. In another bowl, beat the egg with the
+melted butter until light, and then mix in the salt and baking soda.
+Dump this mixture into the sponge -- if the sponge is acidic enough,
+it should bubble quite a bit when it hits the alkaline baking soda.
+Mix it all together and then spoon it into a hot waffle iron. You'll
+know your waffle iron better than mine, but it usually takes about 4-5
+minutes. I judge by the volume of steam -- when it starts to
+dissipate, they're usually done.
+
+**Cooking**
+
+This recipe makes 8 to 10 traditional waffles. If you've got a Belgian
+waffle maker, I'm afraid you'll have to find out for yourself how many
+it will make, but no matter. The recipe stands well to doubling, even
+quadrupling, and leftover waffles freeze beautifully, so don't worry
+about making too many. When you want one for breakfast, just pop it
+directly into the toaster from the freezer.
+
diff --git a/04-01-glossary.md b/04-01-glossary.md
new file mode 100644
index 0000000..3d92c82
--- /dev/null
+++ b/04-01-glossary.md
@@ -0,0 +1,115 @@
+# Glossary
+
+**ABAA:** Artisan Baking Across America, by Maggie Glezer. A book
+featuring profiles of artisan bakers and recipes for some of their
+breads.
+
+**Autolyse:** a technique for improving gluten development without heavy
+kneading. Combine the flour and water from your recipe in a bowl and
+mix until the flour is fully hydrated. Cover the bowl and let the
+flour hydrate for 20 minutes, then mix in remaining ingredients. The
+result is development comparable to a dough that has been kneaded for
+5 or 10 minutes with less oxydation (which leads to a yellow crumb).
+
+**Baker's percentage:** a convention for listing the ingredients in a dough
+in which the quantity of each ingredient is expressed a percentage of
+the total amount of flour. Example: 1000g flour, 660g water, 20g salt,
+10g yeast is expressed in baker's percentage as 100% flour, 66% water,
+2% salt, 1% yeast. Note that this always adds up to more than 100%.
+
+**BBA:** The Bread Baker's Apprentice, a book by Peter Reinhart. By far
+the most popular book among amateur artisan bakers in the United
+States. If you don't have it, buy it.
+
+**Banneton:** a woven basket, sometimes lined with linen, used to hold a
+shaped loaf while it is proofing.
+
+**Batard:** a loaf that has an oval or oblong shape.
+
+**Biga:** a term used variously as a very stiff (~50% hydration
+preferment), or as a generic term for preferment.
+
+**Boule:** a round loaf (French for "ball").
+
+**Brotform:** a coiled cane basket used to hold a shaped loaf while it is
+proofing.
+
+**Couche:** heavy linen fabric used to hold formed loaves for proofing.
+The fabric can be pleated around the loaves to help them hold their
+shape.
+
+**Crumb:** When a baker talks about the crumb they are talking about the
+pattern of holes inside of a loaf.
+
+**Fermentation:** (1) the process by which yeast metabolizes sugars to
+produce carbon dioxide and alcohol (2) (aka bulk fermentation, first
+fermentation) the period of time the dough rests after mixing and
+before dividing/shaping.
+
+**Folding:** one of the best ways of encouraging gluten development in
+slack doughs. Folding the dough consists of taking a wet dough out of
+the bowl, spreading it out a little on a clean, well-floured surface,
+folding it in thirds like a letter, rotating it 90 degrees and folding
+it up again, picking it up and dusting the loose flour off of it, and
+then returning the dough to the bowl and covering it again. Like
+punching down, folding degases the dough some, but it also encourages
+gluten development.
+
+**Gluten:** "A tenacious elastic protein of wheat flour that gives
+cohesiveness to dough." Gluten is what allows bread dough to develop
+those long, beautiful strands and create large open pockets of air
+(think about the inside of a loaf of Ciabatta compared to the inside
+of a muffin). Bread flours tend to be made from hard wheats that are
+higher in protein than regular flour, providing more gluten.
+
+**Hamelman, Jeffrey:** bakery director at King Arthur Flour and author of
+Bread: A Baker's Book of Techniques and Recipes, a comprehensive book
+aimed at both professional and home bakers.
+
+**Hydration:** the ratio of liquid ingredients (primarily water) to flour
+in the dough. A dough with 500g of flour and 340g of water has a
+hydration of 68% (340/500).
+
+**KA:** Kitchen Aid or King Arthur.
+
+**KAF:** King Arthur Four.
+
+**Lame:** a thin blade on a handle, used to score (slash) loaves before
+baking.
+
+**Levain:** usually used as a synonym for sourdough.
+
+**Leonard, Thom:** A baker featured in ABAA whose Country French Bread is
+popular with many members of The Fresh Loaf.
+
+**Pâte fermentée (aka prefermented dough):** a type of preferment in which
+the ingredients (flour, water, yeast, salt) are mixed in the same
+proportion as (usually) a basic white bread dough at about 65%
+hydration.
+
+**Poolish:** A type of sponge. Typically quite wet, an equal weight of
+water and flour with an extremely small amount of yeast. For my batch
+of two French Bread loaves, I typically use 8 ounces of water, 8
+ounces of bread flour, and 1/8 teaspoon a instant yeast. Mix it, cover
+the bowl, and leave it at room temperature overnight.
+
+**Proof:** (1) the final rise of the shaped loaves before baking (2) the
+hydration of dry active yeast in water before it is added to the dough
+
+**RLB:** Rose Levy Beranbaum, author of The Bread Bible, a book aimed at
+the home bread baker.
+
+**Score (aka slash or dock):** to cut the surface of the loaf prior to
+baking. This provides for controlled expansion of the loaves during
+baking so they do not "break" undesirably. Scoring is also used to
+enhance the appearance of the bread.
+
+**Sourdough:** a preferment that is a culture of wild yeast and bacteria
+that is perpetuated by the periodic addition of flour and water, or a
+bread leavened in whole or part by this culture.
+
+**Sponge:** Also known as a "preferment," a sponge is a portion of the
+ingredients that is mixed ahead of time, typically overnight. Using a
+sponge extends the fermentation process longer and generally releases
+more complex flavors in your loaf. It can also be used to soften dry
+ingredients (such as whole grains) and release sugars from the grains.
diff --git a/05-01-further-reading.md b/05-01-further-reading.md
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+++ b/05-01-further-reading.md
@@ -0,0 +1,3 @@
+# Further Reading
+
+Coming soon.
diff --git a/06-01-contributors.md b/06-01-contributors.md
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--- /dev/null
+++ b/06-01-contributors.md
@@ -0,0 +1,19 @@
+# Contributors
+
+By opting into this project, the following contributors agree to
+contribute only original or copyright-free writing and photographs.
+They also agree to waive their right to revoke permission to use the
+images and copy contributed to this handbook and agree to release
+their work under a Creative Commons Attribution Non-Commercial
+Share-Alike License.  They grant the owner of The Fresh Loaf the right
+to wave the licensing terms in order to allow reproduction of all or
+portions of this work in a commercial setting, such as reproduction of
+an included recipe in a newspaper or magazine.
+
+Floyd Mann
+
+Jeff Miller
+
+David Snyder
+
+Eric Hanner
diff --git a/07-01-license.md b/07-01-license.md
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+++ b/07-01-license.md
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+## License
+
+This handbook is being developed under a Creative Commons Attribution
+Non-Commercial Share-Alike License.  This means you are free to
+reproduce and modify any images or text included in this work for
+non-commercial or educational use as long as you include a credit with
+the source listed as "The Fresh Loaf (<http://www.thefreshloaf.com>)".  
+
+If you alter, transform, or build upon this work, you must distribute
+the resulting work only under the same or similar license to this one.
+
+Any of the above conditions can be waived if you get permission from
+the copyright holder.
diff --git a/Makefile b/Makefile
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--- /dev/null
+++ b/Makefile
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+SOURCES=$(wildcard *.md)
+
+the-fresh-loaf.pdf: $(SOURCES)
+	pandoc --pdf-engine=xelatex $^ -o $@