Offering recipes for a range of breads, including sourdoughs and whole-grain, this book is suitable for elementary school age kids who have adult supervision, as well as for teens who are interested in working on their own.

Jennifer Latham is the co-author of , and the former director of bread for Tartine Bakery. She has taught bread making to many children and her introductory notes called “Fundamentals for Adult Assistants” include much sage advice on letting kids do as much as possible, even if it seems they might not be doing it right.

Accessible discussions of bread science, gluten, the differences in grains and flours, and equipment help young bakers understand why they will be doing things in a certain way.

Each recipe is noted as to its difficulty level, ranging from beginner loaves such as honey whole wheat and oat bread to those of intermediate difficulty, like a ciabatta with its wet dough, to advanced projects along the lines of sourdough. The recipe text is explicit, explaining things such as what happens when a dough rests and teaching kids to pay attention to the bread rather than a timer to judge progress.

Solid and useful.

Paperback. Color photographs throughout.