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.

Sep

04

2012

4

Whole Grain Breads

By esavitzky

Forums:

Lean Doughs

Decided to spend some time studying Peter Reinhart's Whole Grain Breads. An interesting read as he details his experiences over time with different breads throughout his life and how his interactions with people, customs and attitudes influenced his evolution in bread baking. His goal was to ultimately create a whole grain bread that actually tasted good. After a lot of trial and error and with the help of minions of amateur recipe testers, he wrote this book, which is pretty much a sequel to The Bread Baker's Apprentice.

Search form

Lean Doughs

Pages