BAKERblogs
Update
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...
Why the Baking Industry Uses Emulsifiers
An emulsifier has a water-loving end and a fat-loving end. It is used in water-oil emulsions to prevent their...
90 Days of Bread in the Books
90 days ago, I started with a loaf a day, at 149 pounds. And here at the end, not a single pound gained! I’d call that...
It’s a Biga Deal! Baking with Fermented Dough
Artisan breads are in. One of the top food trends for this year is rustic breads, like Ciabatta. If you’re going to...
Hydration: Why You Need to Get it Right
Hydration is a part of the mixing process that you MUST get right. No matter what you’re mixing—doughs, batters, or...
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....
Why are there Different Amounts of Gluten in Flour?
All flours have the same amounts of gluten, right? Wrong. The level of gluten varies greatly between different types...
Is Artisan Bread Healthier than Manufactured Bread?
Is artisan bread really healthier than plain white bread? The use of bleached...
How Sweet it Is: An Emulsifier for Your Cakes!
Let’s face it. You can’t use the same products across the board. If you’re...
HOT TOPIC
What’s the most talked about trends in our community? Meet Mark Floerke, our BAKED In Science Podcast host, and baking Guru. In this segment, he talks about what’s hot in our Baking Industry Professional’s Forum.
