Skip to main content
The Fresh Loaf
A Community of Amateur Bakers and
Artisan
Bread Enthusiasts.
Main menu
Home
Forum
Lessons
Handbook
Videos
Books
Recipes
FAQs
Blogs
Search form
Search
You are here
Home
»
Forums
»
General Discussion and Recipe Exchange
»
Artisan Baking
Proofing
June 27, 2014 - 5:01am
dsichu
Proofing
What is 3/4 proof? For how long? How is it compare to full proof?
Thanks everyone
Share
Log in
or
register
to post comments
Printer-friendly version