This cookbook consists of this chapter, which introduces general principles of breadbaking, followed by six chapters of recipes. Most of the recipes are for the breads that I made regularly when you were here, Bruno, and many of them you made yourself, with some help from me. My hope is that you will start with the breads below, but not be afraid to tackle any bread recipe you find elsewhere.
All breads contain the same basic ingredients, with variations in additives.
Let me explain these general principles. Water or scalded milk are the two most common liquids. Often a recipe calling for water also requires dried milk solids. Buttermilk is sometimes used for flavor in pancakes, and can be used in conjunction with baking soda for some leavening action. Salt seems to be essential.