Professional Bread Baking

Welcome to the Web site for Professional Bread Baking, 1st Edition by Hans Welker, The Culinary Institute of America (CIA) and Lee Ann Adams. This Web site gives you access to the rich tools and resources available for this text. You can access these resources in two ways:

1. Using the menu at the top, select a chapter. A list of resources available for that particular chapter will be provided.


2. Using the menu at the top, select a resource. This will allow you to access a particular resource section. You will then have the option of selecting resources within the section or going directly to a specific chapter.