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

The Dough Doctor explains how to incorporate poolish or ferment into your dough.

QUESTION: We recently changed over to using active dry yeast when making our dough. We hydrate it in 100°F water for 10 minutes, but we are unsure if we can add it to the remainder of the water, which is 65°F, or if we should keep it separate from the cold water. ANSWER: Once you have hydrated the active dry yeast (ADY), […]

Jeff Zeak gives a recipe for garlic knots, and shares his opinions on testing and selling dough.

The Dough Doctor weighs in on several elements of dough creation.

The Dough Doctor explains the effect of mix times and switching from olive oil to butter.

Jeff Zeak provides a recipe for a biscuit-based breakfast pizza crust.

Considering something other than white or wheat with your next flour order?

Learn the real reasons for increasing flour prices.

Find personal pizza pans and correct water temps.

Make grilled calzones and learn new oven tricks.

Tom Lehmann describes differences in various sugars and oil ingredients.

Tom Lehmann – “The Dough Doctor”, explains the nuances of dough.

Tom explains dough refrigeration and compares two popular oven types.