Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Jun

16

2015

2

Bakers Percentage

By agbakery

Forums:

Lean Doughs

I watched the video on bakers percentage and it was great. I wanted some help using this tool to scale existing recipes up and down. I will mostly be converting small 2 loaf recipes to get a bigger yield of 20-50 loaves. Thanks

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Lean Doughs

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