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different grainsizes that salt comes in, the kind you choose makes a difference in measuring appropriate amounts for our recipes. Generally speaking, 1 teaspoon of kosher salt or coarse sea salt equals ½ teaspoon table salt or fine-grained sea salt. Thus, the finer the grind of salt, the saltier it is measure for measure.
    SWEETENERS
    We use honey, dark molasses, light brown sugar, granulated sugar, maple syrup, and confectioners’ sugar for sweeteners.
    WATER
    There is nothing special about the type of water needed for our recipes. We use tap water. The temperature is given in approximate terms. When you become experienced with bread making, you will know the right temperature by feel and not worry over a degree or two. For now, use the following chart for the degree equivalent and a kitchen thermometer to measure the temperature.
    Warm: 99°–105°F
    Lukewarm: 85°–95°F
    Cool: 65°–75°F
    YEAST
    Active dry yeast is the standard for all our yeasted bread recipes. 2¼ teaspoons active dry yeast is equivalent to 1 package of active dry yeast or compressed (cake) yeast. Buy the freshest yeast you can find.
    METHODS
    Following is a brief overview of the basic methods and steps used to make a baked good. The section is laid out in chronological order, from the measurement of ingredients to baking and analyzing your results. Most of the technique discussion that follows pertains only to yeasted dough and sourdoughs, sincequick breads like scones and muffins are easy to make and do not require many steps.
    MEASURING
    There are two ways we measure ingredients: by weight or by volume. While most of the recipes in this book are measured by volume, you can get a much more accurate measurement by using a scale. If you use a scale, remember that 1 cup of all-purpose or bread flour weighs approximately 5 ounces. Because accurate measures are particularly important in sourdough baking, we give both weight and volume amounts for the sourdough starter and master dough recipes.
    MIXING QUICK BREADS
    Scones and muffins require a gentle and swift touch. If overmixed, your scones will be flat and tough and your muffins will be cone shaped, tough, and chewy. A general guideline is to combine the dry ingredients first, then cut in the butter, either by hand with a pastry cutter or two dinner knives, or with the paddle attachment of a mixer. Next, mix the wet ingredients together. Lastly, make a well in the dry ingredients and pour in the liquid, combining the dry ingredients with the wet with a few swift strokes (see individual recipes for specific instructions).
    MIXING ANDKNEADINGLOAF BREADS
    Yeasted doughs and sourdoughs demand industrial-strengthmixing and kneading to develop the gluten so they will rise properly and have good texture. Whether you hand or machine knead your dough, be sure to knead sufficiently to develop the gluten (see below).
    Kneading with a stand mixer: We encourage you to use a stand mixer since it will save you effort, enable you to make wetter doughs that will result in lighter baked goods, and free you up to clean or prepare for the next step of baking. The first step of machine kneading is to mix the ingredients together on low speed until combined. Use either the paddle attachment or dough hook, as indicated in the recipe. The second step, which requires using the dough hook, is to increase the mixer speed and knead for a period of time to develop the gluten. Ideally, your dough should leave the sides of the bowl and gather around the hook, becoming smooth and elastic. (To achieve this you may need to add more flour by the tablespoonful.) The dough should become smooth and elastic. Finally, most doughs should be transferred to a lightly floured surface for hand kneading for a few minutes before being put in a bowl to rise.
    Kneading by hand: In most recipes we encourage you to knead with the dough hook in a stand mixer, but kneading by hand is a blast on many levels. First, it’s a wonderful way to get an