Technical

Yeast

• Which Yeast Should I Choose?

Proving Baskets / Bannetons

• Do I need a banneton liner?
• Do the basket weights indicate dough or flour weight?

Flour

• Bleached or Unbleached Flour?
• All about Emmer Flour
• What do "Red Label" and "Bagatelle" mean in French flour names?
• What does "Pain de Tradition" mean?
• What is “CRC” flour?
• What is "Biologique" Flour?