Fava or faba beans can be used in gluten-free baking, and as a source of protein.
Sourdough bread is hot and the baking industry is all in for its sweet returns. Sourdough is the whole package:

  • Artisan
  • Perfect for clean label
  • Available in an endless number of variations

Why all the buzz?  Well, in addition to the above benefits, the natural sourdough process allows for baked goods with increased digestibility, good nutrition, an extended shelf-life and a desirable texture and flavor.

This healthy, natural bread not only tastes great, but is a simple blend of flour and water. There is no need for commercial yeast or dough conditioners because the naturally-present wild yeast and lactic acid do all the magic.

While sourdough might be one of the simplest breads to make, optimizing its flavor and texture is highly complex.  Finding and nurturing the perfect starter for the right “sour” taste and developing the skill set for baking this perfectly aerated bread are proficiencies gained through guidance and experience.

It’s More than Just the Recipe

Understandably, the starter and fermentation of sourdough bread gets a lot of focus. However, if you really want to make a product that stands out and fosters brand loyalty, you’ll need to pay attention to the process as well. Over-proofing and over-baking are common mistakes, especially with artisan bread like sourdough. The good news is, with the right thermal profiling tools, proper monitoring and adjustment can help avoid conventional and costly pitfalls.

Learn more about how thermal profiling can help you fine tune your sourdough bread process! 

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