The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

preservatives

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September 2, 2009 - 11:45am -- Bread Valley

I currently have a home-based specialty bakery based off my grandmother's bread recipe. I use a liquid starter and the result is a soft sweet bread with a thin crust on the top but the bottom is fairly soft. I'm working on a business plan to start a wholesale bakery (not in my home).

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