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Baker's Classroom

Start Baking Better Bread

Here’s where we share what we know. Things we’ve tried – many that have worked, and some that haven’t. Our hope is to become a resource for bakers around the world. Beginner, Seasoned, Obsessed. Yeast. Sourdough. All of it, with all of you. We’re starting by offering our Bread Ingredient Directory and Bakers’ Glossary. As we grow, The How of Baking Bread will grow too. We’ll add Basics to learn, Processes to master. It will become a place for us to share, to gather, and to contribute our collective knowledge and experiences along the way in the baking journey.
We are what we eat – and the ingredients are the what. The more we bake, the more we see that the possibilities for discovering new ingredients and testing new combinations are endless. Jim Challenger began compiling the Bread Ingredient Directory for his own learning, and we’re excited to be able to share it with you! And what is the difference between a hard white spring wheat and a hard red spring wheat anyway?

Bakers lay claim to a lot of good words: Banneton, Biga, Blowout, Boulot, Brotform. And these are just a few. Here’s where we go deep into the ABCs.

The Baker’s Glossary is a work in progress, and we intend to keep it that way. If you think we’ve missed something, or have a different perpective on a Glossary term we’ve included, we’d love to hear from you! You can email us at or send us a message on Instagram @challengerbreadware – we’re looking forward to the conversation!

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