In this episode, Sheila discusses the different type of flours used in baking breads, pastries and pizza doughs.   The episode explains why it is important to start with the right flour for each type of baked good.   You can subscribe to the podcast here. https://plinkhq.com/i/1525951683?to=page
For some useful tutorials on how to knead, and how to tell when you get to that "good" dough stage please visit our Utube site https://www.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ/videos
For more information about House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visit http://houseofbreadfranchise.com/
You can order a recipe book https://houseofbread.com/recipe-book/
Just to connect and be social, please find us here.  https://houseofbread.com/social-2/
If you have questions or comments, please email sheila@houseofbread.com.  She will personally respond to your email.
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 https://houseofbread.com/product-category/online-baking-class/

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