Edit ModuleShow Tags

Article Archive

In Lehmann's terms: counting calories, part 2

Tom “The Dough Doctor” Lehmann discusses why you should monitor the new labeling laws.
2011.09.09 11:00 AM

In Lehmann's Terms: Bread and Water

Tom “The Dough Doctor” Lehmann talks about how water affects dough.
2011.04.04 08:00 AM

In Lehmann's terms: saving time and adding garlic

Tom “The Dough Doctor” Lehmann discusses adding garlic to dough and a user-friendly deep-dish option.
2011.02.02 02:00 PM

Acting poolish

The Dough Doctor explains how to incorporate poolish or ferment into your dough.
2010.12.01 12:00 PM

In Lehmann's terms: mix-ins

2010.11.01 11:00 AM

In Lehmann's terms: emergency dough

Tom “The Dough Doctor” Lehmann explains how to save yourself from blown dough.
2010.09.01 10:00 AM

In Lehmann's terms: dough sheeting, milk addition and hard water

The Dough Doctor weighs in on several elements of dough creation.
2010.08.01 10:00 AM

In Lehmann's terms: buttering up and mixing down

The Dough Doctor explains the effect of mix times and switching from olive oil to butter.
2010.06.01 10:00 AM

In Lehmann's terms: creating crispy crusts

Learn the secrets of making deliciously crispy crusts.
2008.08.08 10:00 AM

Flour power

Considering something other than white or wheat with your next flour order?
2008.08.08 10:00 AM

In Lehmann's terms: The rising cost of flour

Learn the real reasons for increasing flour prices.
2008.04.10 10:00 AM

In Lehmann's terms: pan and dough dilemmas

Find personal pizza pans and correct water temps.
2008.03.03 10:00 AM

In Lehmann's terms: calzones and conveyors

Make grilled calzones and learn new oven tricks.
2008.01.01 10:00 AM

In Lehmann's terms: sugar and oil dilemmas

Tom Lehmann describes differences in various sugars and oil ingredients.
2007.12.01 12:00 PM

Whole-wheat or multi-grain pizza crust

Recipes and suggestions for improving your pizza's healthy image. Whole wheat or multigrain crusts, cheese with zero transfats and reduced calorie pies can boost your pizza's reputation.
2006.07.14 11:25 AM

How do I calculate the cost of my dough?

Tom Lehmann - The Dough Doctor, explains the nuances of dough.
2005.11.01 09:00 AM

In Lehmann's terms

Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
2005.09.01 09:00 AM

In Lehmann's terms

Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
2005.07.01 09:00 AM

In Lehmann's terms

Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
2005.05.01 09:00 AM

In Lehmann's terms

Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
2005.03.01 09:00 AM
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Edit ModuleShow Tags