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Edward replied to the topic Sour Dough Formulas in the forum Bread Processing Questions and Discussions 2 years, 5 months ago
Agree with Emanuele. Best to do your benchwork first to identify formulations for the flavor profiles you are seeking. Expect changes to your process as proof time will extend and could likely become your process bottleneck if you lack additional proof box capacity.
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Edward started the topic Excited to Join! in the forum New Member Introductions 2 years, 5 months ago
Greetings to All!
My name is Edward Nashawaty, a Commercial Baker with several years of service within our honorable profession. Very pleased to be able to participate in this shared knowledge site and meet many of my fellow Baking Professionals from around the Globe.
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Edward became a registered member 2 years, 5 months ago
