Feb
21
2013
2
Converting volume to weight and other questions
By strikingtwice
Forums:
The recipe in question is here
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.
The recipe in question is here