The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Aya's picture


August 13, 2019 - 8:50am -- Aya

Hello everyone.
My name is Aya and I am a food technology in a major bakery.
We make golden and white bread crumbs. For over 3 years now, I have a technology problem that only the white bread crumbs get stale and even reminiscent of oxidation. the golden bread crumbs have peprika extract that Probably hiding the uncharacteristic scent cause paprika is kind of anti-oxidation.

martino's picture

Sourdough muffins a la Reinhart

August 13, 2019 - 6:48am -- martino

So...I've been playing with Ken Forkish's 100% hydration starter from Elements of Pizza, and I've got one that works fairly consistently.

On Friday, I refreshed the starter (discard all but 25 g, add 100 g of 85 degree water and 100 g of flour). I let it sit out on the counter until it had doubled, then stashed it in the refrigerator.

On Sunday, I refreshed it again, but this time used the discard (200g) to make Reinhart's english muffins from The Bread Baker's Apprentice.

BreadLee's picture

Bernard Clayton's Red River Pumpernickel

August 13, 2019 - 4:41am -- BreadLee

Bernard has never disappointed me,  and you know how I'm a sucker for most dark, hearty,  and European style breads.

I'm embarking this morning on his Red River recipe pages 196-199 in his New Complete Book of Breads. My sister had bought a box of the red river cereal and gave me enough for a few loaves.  

Here's the soaker with molasses.  I'll stone grinder the red winter wheat shortly and update with pics later today. 

wvdthree's picture

Help with trouble shooting crumb issues with part WW?

August 12, 2019 - 5:28pm -- wvdthree


        I've been baking yeasted bread since the beginning of the year (mostly using Forkish book) and making SD since March. I am not following his recipes for SD but I guess an using his techniques/dough handling. I am using/maintaining a stiff bread flour starter I received when taking a SD class at a great local bakery. 65% hydration. I am generally getting decent oven spring but have not been able to get much of an open crumb. I'll detail my process and then include photos for reference.

rmzander's picture

Two 260 g loaves, whole wheat sourdough, one autolysed, one mixed all together at beginning with 1% diastolic malt.

I liked the first one better for its larger crumb, deeper color, and a bit more tang.

But then again, who likes apples and who likes oranges?

Old Baker's picture

Sourdough Yeast

August 12, 2019 - 12:50pm -- Old Baker

Is there a dry yeast like Red Star that will produce sourdough bread?  I realize there are many different types of SD microbes, based on locale.  But in brewing beer at home there are hundreds of different types yeasts available, each imparting a different flavor.  If this is possible, why hasn't some company developed different types of bread yeasts?


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