Ingredients

Description

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

Cracked rye and rye meal question

Best flour for UK bakers?

What qualifies as an enriched bread?

Supermarket v Named Brand Flour

When an Italian says All Purpose flour

Additions

Question about Loaf Size

what is a problem of using pasteurized milk for fermented breads ?

sprouted buckwheat flour

Gordon Foodservice's Primo Gusto

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