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

28

2011

6

Been spending some time on King Arthur's website

By strikingtwice

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Lean Doughs

First off, I was always a "flour is flour" kind of person until recently when I started diving more into the science of bread. Even after that, I was always a AP flour is AP flour kind of person. I've been using King Arthur recently, and I have to say, I'm a believer. The flour just seems better to me. Products turn out better, and I don't think it's just my mental effect.

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