Both of these companies produce consistent high-quality flours and grains:

• From Wheat Montana I'm happy to use their "Better Than Organic" Natural White for pastries and breads and their Bronze Chief Whole Wheat Flour for recipes calling for more color and flavor.

• All of the grains and rye flour I use are from Bob's Red Mill. If their products are not available in your area, call them about shipping. Their prices are quite reasonable.

Books I've found useful (photos are links to purchase items):

• Baba a Louis Bakery Bread Book

• Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes

• Ciril Hitz's DVD collection

• Bo Friberg's The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

• The Culinary Institute's Baking and Pastry: Mastering the Art and Craft

Online bread baking forums:

• The Fresh Loaf