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-rw-r--r--01-01-introduction.md436logplain
-rw-r--r--02-01-bread-basics.md379logplain
-rw-r--r--02-02-bakers-math.md1796logplain
-rw-r--r--02-03-ingredients.md541logplain
-rw-r--r--02-04-the-basic-four.md12124logplain
-rw-r--r--02-05-commercial-yeast.md35logplain
-rw-r--r--02-06-leavening.md4299logplain
-rw-r--r--02-07-salt.md1282logplain
-rw-r--r--02-08-water.md980logplain
-rw-r--r--02-09-wild-yeast.md42logplain
-rw-r--r--02-10-other-ingredients.md2458logplain
-rw-r--r--02-11-sourdough-starters.md3298logplain
-rw-r--r--02-12-keeping-starter-on-the-counter.md3342logplain
-rw-r--r--02-13-maintaining-sourdough-in-the-refrigerator.md748logplain
-rw-r--r--02-14-pre-ferments.md1781logplain
-rw-r--r--02-15-process-and-technique.md368logplain
-rw-r--r--02-16-mixing-and-dough-development.md10888logplain
-rw-r--r--02-17-baking.md3763logplain
-rw-r--r--02-18-storing-bread.md975logplain
-rw-r--r--02-19-scoring-bread.md8103logplain
-rw-r--r--03-01-recipies.md107logplain
-rw-r--r--03-02-buttermilk-and-honey-whole.md2649logplain
-rw-r--r--03-03-san-fransisco-style-sourdough.md2650logplain
-rw-r--r--03-04-poolish-baguettes.md1974logplain
-rw-r--r--03-05-ciabatta-with-poolish.md2116logplain
-rw-r--r--03-06-25-percent-whole-wheat.md2093logplain
-rw-r--r--03-07-40-pecent-rye-w-caraway.md1862logplain
-rw-r--r--03-08-40-percent-rye-w-flaxseeds.md2372logplain
-rw-r--r--03-09-overnight-sourdough-pizza-crust.md3226logplain
-rw-r--r--03-10-overnight-wholegrain-sourdough.md2103logplain
-rw-r--r--03-11-thee-seed-sourdough-baguette.md3102logplain
-rw-r--r--03-12-whole-wheat-cinamon-rolls.md4745logplain
-rw-r--r--03-13-whole-wheat-sourdough-english-muffins.md2026logplain
-rw-r--r--03-14-whole-wheat-sourdough-sandwhich.md2363logplain
-rw-r--r--03-15-whole-wheat-sourdough-waffles.md1625logplain
-rw-r--r--04-01-glossary.md5168logplain
-rw-r--r--05-01-further-reading.md32logplain
-rw-r--r--06-01-contributors.md657logplain
-rw-r--r--07-01-license.md590logplain
-rw-r--r--Makefile95logplain