VINCENT 
Hard flour is a type of wheat flour that has a high protein content. It is often used in breadmaking, as it helps to produce a strong dough with a good structure. The high protein content also gives hard flour a slightly higher gluten content than other types of wheat flour, which makes it ideal … Read more
Can I Make Bread Without a Stand Mixer? I had this exact question when I sold my stand mixer a few months ago. I had only used it a handful of times and decided that it wasn’t worth the storage space it was taking up. Plus, I rarely bake and when I do, it’s usually … Read more
Why Does Dough Need to Rise Twice? I’ve been baking bread for a while now, and I’ve always wondered why bakers let their dough rise twice. It just seems like it would be quicker and more convenient to let it rise just once. After all, the whole point of rising is to let the yeast … Read more
One of the great things about sourdough starter cultures is their longevity. With proper care, a sourdough starter can last for years, even decades. Starter cultures are incredibly resilient, and as long as they are kept fed and healthy, they will continue to produce delicious breads. Of course, there are always exceptions to the rule, … Read more
Can you make dough rise faster? There’s no one answer to this question since there are many factors that affect how quickly dough rises. However, there are a few things you can do to help speed up the process. One way to make dough rise faster is to use warmer water when Dissolving your yeast. … Read more
What is the difference between bread flour and all-purpose flour? This is something we wondered about, too. And I’m sure for many of us, we’re actually not super interested in the differences between them on a molecular level. What we’re really wanting to know is, can these two types of flour be used interchangeably? If … Read more
Potato bread is made with potatoes, as you might have guessed. Potatoes are used in the dough in order to add moisture and flavor. The resulting bread is usually softer and more flavorful than bread made with wheat flour alone. Unfortunately, potato bread is not a suitable replacement for wheat bread for those on a … Read more
How to Fix Over-Proofed Dough? I can remember being very concerned with over-proofing dough in the early days of our baking adventures. I can also remember having the feeling that everything would be lost if we let our dough proof too long, especially after shaping. That somehow if we let it go 10-20 minutes too … Read more
There are a few different ways you can go about thawing out your frozen bread, but some methods are better than others. If you’re in a hurry, the quickest way to defrost bread is to place it in the oven on a low heat until it’s soft all the way through – this should only … Read more
What is Lean Dough? In baking, the term “lean dough” refers to a dough that contains a low amount of fat. These types of dough are typically used for items like crackers, pie crusts, and biscuits. The main characteristic that sets lean doughs apart from other types of dough is the fact that they contain … Read more