Challenges

Constant Failures

Bouchon Bakery - Better Nutters

Can locality affect bread?????

"Old Dough"

Bouchon Bakery - Speculoos

Hiding vegetables in bread

Glutin developement

Sourdough starter lifeless

My cold ferment dough is showing 36.5 F/2.5 C. - is that too cold? What to do?

Bouchon Bakery - TLC's