Tags » Dough Fermentation

Leave the Bread at the Store and get in the Kitchen

While we aren’t bombarded by advertisements—like those from the early 1900s—that tell us to leave the baking up to the professionals, there is still a perception that baking bread is too difficult and time consuming for the home baker. 563 more words

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So, You’re Telling me my Wheat Bread has Caramel Color in it?

While I was at the grocery store the other day I found the following list of ingredients on the bag of a 100% whole wheat loaf: whole wheat flour, vital wheat gluten, high fructose corn syrup, yeast, crushed wheat, molasses, salt, vegetable oil, distilled vinegar, yeast nutrient (ammonium sulphate), dough conditioners (mono-diglycerides, sodium stearoyl lactylate, ascorbic acid, azodicarbonamide, monocalcium phosphate), calcium sulfate, enzymes, calcium propionate (mold inhibitor), soy flour, and nonfat dry milk. 997 more words

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