Ingredients

Description

Discussions about different ingredients, where to procure them, etc.

Wheat Bran Powder/Flour

What makes industrial frozen croissants rise during baking

Is there some sort of rye flour shortage?

Failed Loaf, Who's the Culprit?

Subs: malt syrup and diastatic malt powder for bagels

Manitoba Flour

EU grains post Brexit

U.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne

Flour choice for high hydration breads

Stocked to the hilt!

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