22 01, 2018

Pitching A Loaf

Pitching a Loaf Podcast Dr. Lin Carson dives into the big questions surrounding bread and the baking industry—from her experiences of a 90 day bread diet, to the key issues bread bakers encounter, to industry trends and tips. Together with her co-hosts Dave Dahl, founder of Dave's Killer Bread, and Puratos' David Dublawe, she talks with experts, [...]

22 01, 2018

BAKED in Science

BAKED in Science Dr. Lin Carson is on a mission to get BAKED in Science. Setting up shop where baking and science meet, her podcast is focused on all the technical aspects of the commercial baking industry. She covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the [...]

22 01, 2018

BAKED in Science S1 E2: The Future of Mixing

Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. From Minimal Viable Product (MVP) that didn’t sell well, [...]

22 01, 2018

BAKED in Science Podcast S1E1: Top Trends for 2018 and FODMAPS

What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are: Is old new again? What does "health halo" really mean? In the end, [...]

13 07, 2017

Pitching a Loaf Podcast S1E12 Eat Bread 90 Comes to an End!

The final results are in! After a loaf a day for 90 days, Dr. Lin Carson shares her final weight and levels. Did she gain 20 pounds like everyone thought she would, or was her hunch right that a diet full of bread isn’t as terrible as people think? Dr. Carson did not gain a [...]

21 06, 2017

Pitching a Loaf Podcast S1E11 Cleaning Up Your Label and Baking Organically

There’s no question about it: consumers want a cleaner and simpler label. Although many chemicals have GRAS (Generally Regarded As Safe) status from the FDA, people want them out of bread. But don’t worry bakers! There are natural alternatives out there to make your bread delicious as ever! Dr. Lin Carson asks co-host Dave Dahl [...]

14 06, 2017

Pitching a Loaf Podcast S1E10 Sourdough: Changing Our Taste in America

Could sourdough be the lean, clean savior of the bread industry? Dr. Lin Carson thinks so. Along with Dave Dahl, she addresses what many bakeries may be experiencing: as delicious and popular as sourdough is, it can be a headache! Between time, scheduling, need for skilled labors, and the cost of destroying a starter, it’s [...]

8 06, 2017

Pitching a Loaf Podcast S1E9 Shelf Life: Making Your Bread Go Further

Ah, shelf life: one of the most important, yet challenging aspects of baking. Dr. Lin Carson and Dave Dahl dive into the two sides of the shelf-life coin: inhibiting mold and fighting staling. Lin suggests using ingredients like sugar or honey to make bread softer longer, while also inhibiting mold. But baking time and temperature [...]

5 06, 2017

Pitching a Loaf Podcast S1E8: Sprouts and Sprouting

Pitching a Loaf is on the road! Today’s episode comes to you from the Johnson and Wales International Bread Symposium. Dr. Lin Carson and co-host, David Deblauwe of Puratos, bring on founder Peter Reinhart to learn just why the world needs an academic platform to discuss bread. Bread is a global issue, important in so [...]

23 05, 2017

Pitching a Loaf Podcast: S1E7 Mold and How to Prevent it

Summer is coming. And for most of us bakers, that means more issues with mold. Further extending product shelf life is something we all strive for. But what’s the best and safest way? Dr. Lin Carson and Dave Dahl reveal some of the things they’ve done to keep mold at bay, from cultured wheat to [...]