glora's blog

Hi All,

I am making Russian rye bread that has aproximately 50 % whole rye starter 83% hydrated.  My problem is that it is to sour and the top split before I even baked.  I think that the yeast % is to high and it has fermented to long.  I am using high gluten flour and all but 7 % of the rye flour is prefermented.  Also does anyone know what S500 does in a a bread dough?  It is a preservative and would it change the overall texture?  Any feedback would be appreciated.

Gena

Hi all,

Is there anywhere that I can rent or lease a steam injected stacked deck oven?  I am looking for a bakery to rent space that has such an oven and it has been very hard to find.  I live in LA and don't think that there are many bakeries that have this type of equipment.  Any feedback would be appreciated.

Gena

Hi all,

I am contemplating taking a position as head baker of a small wholesale bakery in Los Angeles.  The bakery only has 8 items most Russian ryes and french bread.  The owner would like me to create other items to sell.  I am wondering what the protocol is when bringing in recipes for an existing bakery.  Do the recipes become there property?  Can I ask for a percentage of the proceeds from these recipes?  I am not planning on staying on with this bakery for more than two years, and will eventually start my own bakery.  I have been perfecting recipes for years and fear if I bring them to this bakery it will become a conflict in the future.  Any feedback would be appreciated.

G

Where are all of the artisan bakeries in LA?