Pitching a Loaf Podcast: S1E5 Yeast and What Happens During Fermentation

Yeast is something you don’t want to mess around with when baking bread. As Dr. Lin Carson and Dave Dahl discuss today, having quality, reliable yeast is a big part of bread production. But not all fermentation has to do with yeast.

Michael Girkout, director of marketing at Alvarado St. Bakery, explains how their production relies on fermentation given by sprouted grains. Instead of reaching into a bag of flour, their process starts days before, when they sprout grains in their solar-powered bakery.

Why sprout grains? They offer health benefits like easier digestibility and a low GI index—so low in fact, some tests with the bread saw diabetics lowering their blood sugar levels! Plus, Michael shares how their company functions as a co-op and just who is the orange cat on the logo.

Why is organic yeast so expensive? Also joining us today is Lesaffre’s Director of Technical Services & New Product Development, Arnaud Deniaud, who has the answer to this burning question! After years of work, Lesaffre is the first producer of organic dry and fresh yeast in North America! He explains what that process looked like, why their organic yeast is just as reliable as regular yeast, and what this means for organic bakers.

Follow Dr. Carson’s bread eating journey at EatBread90.com!

Michael Girkout

Michael Girkout

Arnaud Deniaud

Arnaud Deniaud







Co-Host: Dave Dahl
Guests: Michael Girkout, Alvarado St. Bakery and Arnaud Deniaud, Lesaffre
Bread Eaten: Dave’s Killer Bread Honey oats and seeds (Save the Bees!), Grand Central Bakery’s Ciabatta, Potato Sourdough and Rye Sourdough, Holista Foods Low Glycemic Index Bread and Paleo Bread, Smart Flour Foods® GF Hoagie, Franz® Gluten-free Cinnamon Raisin and 7 Grain, Saratoga Gluten-free Bun, Puratos® White chocolate cranberry pecan bread and O-tentic Baguette, Alvarado St. Bakery Sprouted Diabetic Bread, and Sonoma Sun
Podcast Studio: Bigfoot Podcast Network


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