Italian Bread Formula
Italian Bread *Adapted from Wayne Gisslen: Professional Baking Fourth Edition (2005, 701p) ISBN: 9780471464273 Method: Straight dough...
Appreciating Bread
When I was a child the world was much different in many ways. For one thing, we lived in a neighborhood that had a corner grocery store,...
A Brief History of Baking and the Pastry Arts
Why is history so important? It gives us tradition, legacy, and a platform to spring from. Knowing why, where, who, and what about a...
A Well-Equipped Kitchen
Since the pastry arts can be broken down into various disciplines, such as baking, cake decorating, confections, chocolates, and so on,...
Types of Yeast Dough
Lean Dough: is one that is low in fat and sugar. French, Italian, Kaiser and other hard rolls and pizza dough are the leanest of all...
The Seven Stages in the Baking Process
Formation and expansion of gasses: primarily responsible for leavening bread areaCarbon dioxide — is released by the action of yeast,...