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 is a part of the mixing process that you MUST get right. No matter what you’re mixing—doughs, batters, or...

There’s no question about it: consumers want a cleaner and simpler label....

All flours have the same amounts of gluten, right? Wrong. The level of gluten varies greatly between different types...

Is artisan bread really healthier than plain white bread? The use of bleached...

Let’s face it. You can’t use the same products across the board. If you’re...

Staling is a major problem in the baking industry. Staled bread and cakes have undesirable qualities, like a dry,...

Could sourdough be the lean, clean savior of the bread industry? Dr. Lin Carson thinks so. Along with Dave Dahl, she...