Changes to the Second Edition

In the years since Bread was originally published in 2004, there have been substantial changes in the quality of baking in America, and bread that is both good to look at and nourishing and pleasing to eat is now much more available in bakeries across the country. Further, the quality of the best bread being made by avid home bakers rivals that made in the nation’s finest bakeries. These positive changes are not, of course, the result of the publication of this or other books over the past decade. Thanks and credit goes to the gradual evolution of the craft that has resulted from steady dedication to learning and sharing, exhibited by both professional and recreational bakers alike.