Links

My YouTube Channel

My blog on thefreshloaf.com – You can find more of my work here

My EXCEL LAB Calculator – A use fermentation Guide


Bakery Bits – Everything the artisan baker needs

Fables de Sucre – Italian Blog

Ilpasticcione – Italian Blog

The Fresh Loaf – Baker’s forum for amateurs and professionals

SFBI – Newsletters

SFBI – Baker’s Tips

The Artisan – Bread Basics…and More

http://www.imaestridelpanettone.com/

http://www.figlidipastamadre.it/

http://farina.tv/

http://pandipane.blogspot.co.uk/

http://www.pizzaioliingiroperilmondo.com/ricette-e-info/

http://chestofbooks.com/food/science/Experimental-Cookery/Gluten-And-Dough.html

http://www.triangularwave.com/bakeryeffects.htm

http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/Explaining-Gluten.pdf

Does Flour Dissolve In Water (And Why)? The Science Explained – Profound Physics

https://www.consultapizza.com/2018/03/13/lievito-compresso-lievito-naturale/

4 thoughts on “Links

  1. Hi, my name is Nick, I found your site from TheFreshLoaf. This site is FANTASTIC! Canot wait to dive deeper into the rabbit hole of panettone.
    I do have a question for you, what flour do you prefer for your panettoni?

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