Episode 3: Elements of Baking Bread beyond Flours

<p>The Elements of Bread other than flour and how to spice up or sweeten up your doughs.&nbsp; In this episode we discuss choosing the right leavening agents, how different type of liquids affect the doughs, how and when to add spices, nuts, fruits, seeds and other grains to your mix.&nbsp;&nbsp; As well as how temperature of the air and ingredients will affect the timing of proofing.</p> <p><br></p> <p>To subscribe to this podcast, please go here.&nbsp;&nbsp;<a href="https://plinkhq.com/i/1525951683?to=page">https://plinkhq.com/i/1525951683?to=page</a></p> <p>&nbsp;For more information about House of Bread, please visit <a href="https://houseofbread.com/" rel="ugc noopener noreferrer" target="_blank">https://houseofbread.com/</a> and for more information about franchising, please visit <a href="http://houseofbreadfranchise.com/" rel="ugc noopener noreferrer" target="_blank">http://houseofbreadfranchise.com/</a></p> <p>For our YouTube channel, please go here <a href="https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ" target="_blank"><u>https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ</u></a>.</p> <p>You can order a recipe book <a href="https://houseofbread.com/recipe-book/" rel="ugc noopener noreferrer" target="_blank">https://houseofbread.com/recipe-book/</a></p> <p>Just to connect and be social, please find us here. &nbsp;<a href="https://houseofbread.com/social-2/" rel="ugc noopener noreferrer" target="_blank">https://houseofbread.com/social-2/</a></p> <p>If you have questions or comments, please email sheila@houseofbread.com. &nbsp;She will personally respond to your email.</p> <p>Lastly, if you want to take your baking to the next level visually, we have on line video full baking classes that can be found here <a href="https://houseofbread.com/product-category/online-baking-class/" rel="ugc noopener noreferrer" target="_blank">https://houseofbread.com/product-category/online-baking-class/</a></p> --- Send in a voice message: https://anchor.fm/house-of-bread/message