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.

Dec

11

2014

6

Old dough preferment, home milled flour

By QC

Forums:

Lean Doughs

Hello! I've been exploring the site over the past month, and it's been very informational on helping me enhance my baking skills. I have been baking bread 2-4 times per week just out of addiction lately, and am pretty comfortable creating my own formulas with the information I learned from the podcasts. In general, I've had great success.

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Lean Doughs

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