Les, after the fundamentals of baking are understood, often the formulations change because of the baker's personal opinions as well as the options for baking schedules. Changes in fermentation time, temperature, dough hydration, and dough handling will all affect the final outcome. Many of these techniques are discussed on the professional level here: http://bit.ly/1GPa87D Please give our Hotline a call and we'll happily answer some questions. You may also enjoy one of intensive baking classes in Norwich! Laurie@KAF

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