post #1 of 1
11/13/11 at 2:34pm
Thread Starter 

Hello,

 

I am starting a new bakery, and would like to hear some feedback on couple of things;

 

1. Ready Bread Mixes e.g. Mix in powder form for French Bread "Easy Baguette""

2. Improvers

 

From your opinion, should I be using those? What kind of impact do they have on my bread quality and authentic taste, etc

 

Looking forward to hearing back from you

 

Thanks

Ahmed 

 

 

 

 

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