Top Tom Lehmann: In Lehmann’s Terms News

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Acting poolish

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

In Lehmann's terms: mix-ins

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), […]

Flour power

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