Knead to Know: A Little Rusty
Tom Lehmann talks mixing bowls, yeast and organic dough Q: I am just now in the process of buying equipment for my planned store. I’ve come across several mixers that I’m interested in, and I have seen one that has a bowl with a little rust in the bottom of it. should...
Knead to Know: Downward Spiral
Tom Lehmann talks oils, spiral mixers Q: What are the pros and cons of using a blended oil as opposed to an extra virgin olive oil? A: When used in making the dough or sauce, you don’t see any significant difference between a quality olive oil and a blended oil from a...
Knead to Know: Understanding the Power of Flour
Your dough is the foundation of your business and flour is the heart of your dough. One of the questions I’m asked most frequently is: “What type of flour should I use?” To determine the best answer, some questions must first be asked. First things first. What type of...
