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Guides to help with BakeryBits products
How do I sharpen my bread knife?
Which Yeast Should I Choose?
Proving Baskets / Bannetons
Do I need a banneton liner?
Do the basket weights indicate dough or flour weight?
Recipe calls for malt flour
Diastatic or Non-diastatic Malt 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?
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