Ah, yeast. That curious little critter, whom we can thank for some of our very favorite baking. When dealing with a living organism, it's natural to have some questions. And boy, do we have answers ...
The answer is yes! And you can do it with almost any recipe. Here's how.
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Crusty, chewy — and easily done
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Which flour should you use?
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Does it really work?
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Will it work in whole wheat and gluten-free breads?
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Best of Bakealong
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A surefire path to softer bread and rolls
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Making a successful transition
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The key to achieving consistently great results in your bread baking
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Over-risen loaf? No problem.
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