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Is Staling Due to Moisture Loss Over the Shelf Life of Bread?
Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry,...
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...
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...
Can Gluten-free Taste Good?
Of course it can! We all know someone (or a few someone’s) who don't eat gluten. Whether it’s from sensitivity, celiac...
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....
Function and Fun: It is Cake After All!
Maybe it is just clever marketing, but I would eat a superfood infused cake for...
The Importance of Gluten Hydration
Gluten thrives on hydration. While dough is in the mixer, water molecules are binding to the polar sites on the gluten...
Are Researchers Buttering Us Up?
The news recently announced research that proclaimed, Butter is back! For those of us who work and live in the world...
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...
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.
