Baking & Snack - September 2021 - 40

SOURDOUGH
etals or cultivars of wheat,
so there's a lot more availability
of different kinds
of ingredients, and it's really
great to have, " he said.
" There are a lot more small
milling operations going on
and small farmers getting
out into the marketplace
with their items. "
Companion Baking
has been working with
Anheuser-Busch to consider
applications for
spent grain from the
beer
brewing
process
in baked foods. Mr.
Allen said it hasn't
been turned into any
Sourdough pretzels
are a snack that
provides the taste of
sourdough in a shelfstable
product.
Unique Snacks
products yet, but they recognize it's a place the market
may go as a response to consumer demand for sustainable
products. Upcycled ingredients can minimize food
waste and close supply chain loops.
Mr. Reinhart also mentioned the promise of
sprouted flours. Controlled grain sprouting in facilities
means that the sprouting can be managed and
stopped at the ideal moment. This produces a functional
flour that will taste sweeter, he said.
" It's essentially preconditioning the wheat
©Vadim - stock.adobe.com
to go
More water and longer fermentation maximizes flavor in breads.
through these changes to make them more digestible by
pre-sprouting them, " Mr. Reinhart said. " Wellness alone
will not cause somebody to eat your bread if it doesn't
taste good, so the other part of that puzzle is the craft
has to be there, and bakers have to really know how to
evoke the full potential of the flavor and nutrition that's
trapped in that grain. And they're learning. "
What's on the horizon
Sourdoughs, however, are not like conventional breads
and require some education on the part of the consumer,
especially around shelf life. At Farm to Market,
sourdough
remains
the company's
WHAT MAKES A GREAT LOAF OF SOURDOUGH?
Sourdough breads have distinctive
characteristics, crust, texture,
aroma and taste. But what do the
experts say about what makes a
great loaf of sourdough?
" The first thing you notice is the
crust, " said John Friend, president
of Farm to Market Bread Co. " A lot
of people don't realize a lot of the
flavor comes from the crust, from
the caramelization of the crust.
Most of the time I don't even have
to taste it to tell if something went
wrong. But having a good chewy
crust on a San Francisco sourdough
is key. "
Getting just the right crumb is
an important factor as well.
" If your crumb is off, your
mouthfeel and texture is going
to be off, " said Jon Davis, head
of culinary innovation at Aspire
Bakeries. " Or if your hydration is
off then your crumb, your texture
and your flavor is going to be off.
And that's personal as well, I think.
It's time, it's flavor and then once
you get that right, everything else
falls into place. "
Michel Suas, co-founder of the
San Francisco Baking Institute,
explained that bakeries previously
used higher protein flours in baking,
but they are now using lower
40 Baking & Snack September 2021 / www.bakingbusiness.com
protein flours, which are easier to
digest. They are also using more
water to maximize flavor and to
achieve a more tender and open
crumb. A longer fermentation creates
a better loaf, said Josh Allen,
founder and owner of Companion
Baking.
" The longer fermentation allows
us to fully hydrate flour, and more
water generally brings a more
interesting cell structure. It brings
a super moist and tender crumb
and also creates a crisp crust and
helps with shelf life, " he said. " It
does a lot of things that quickly
made bread will never have. "
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Baking & Snack - September 2021

Table of Contents for the Digital Edition of Baking & Snack - September 2021

Baking & Snack - September 2021 - Intro
Baking & Snack - September 2021 - 1
Baking & Snack - September 2021 - 2
Baking & Snack - September 2021 - VDG-1
Baking & Snack - September 2021 - VDG-2
Baking & Snack - September 2021 - 3
Baking & Snack - September 2021 - 4
Baking & Snack - September 2021 - 5
Baking & Snack - September 2021 - 6
Baking & Snack - September 2021 - 7
Baking & Snack - September 2021 - 8
Baking & Snack - September 2021 - 9
Baking & Snack - September 2021 - 10
Baking & Snack - September 2021 - 11
Baking & Snack - September 2021 - 12
Baking & Snack - September 2021 - 13
Baking & Snack - September 2021 - 14
Baking & Snack - September 2021 - 15
Baking & Snack - September 2021 - 16
Baking & Snack - September 2021 - 17
Baking & Snack - September 2021 - 18
Baking & Snack - September 2021 - 19
Baking & Snack - September 2021 - 20
Baking & Snack - September 2021 - 21
Baking & Snack - September 2021 - 22
Baking & Snack - September 2021 - 23
Baking & Snack - September 2021 - 24
Baking & Snack - September 2021 - 25
Baking & Snack - September 2021 - 26
Baking & Snack - September 2021 - 27
Baking & Snack - September 2021 - 28
Baking & Snack - September 2021 - 29
Baking & Snack - September 2021 - 30
Baking & Snack - September 2021 - 31
Baking & Snack - September 2021 - 32
Baking & Snack - September 2021 - 33
Baking & Snack - September 2021 - 34
Baking & Snack - September 2021 - 35
Baking & Snack - September 2021 - 36
Baking & Snack - September 2021 - 37
Baking & Snack - September 2021 - 38
Baking & Snack - September 2021 - 39
Baking & Snack - September 2021 - 40
Baking & Snack - September 2021 - 41
Baking & Snack - September 2021 - 42
Baking & Snack - September 2021 - 43
Baking & Snack - September 2021 - 44
Baking & Snack - September 2021 - 45
Baking & Snack - September 2021 - 46
Baking & Snack - September 2021 - 47
Baking & Snack - September 2021 - 48
Baking & Snack - September 2021 - 49
Baking & Snack - September 2021 - 50
Baking & Snack - September 2021 - 51
Baking & Snack - September 2021 - 52
Baking & Snack - September 2021 - 53
Baking & Snack - September 2021 - 54
Baking & Snack - September 2021 - 55
Baking & Snack - September 2021 - 56
Baking & Snack - September 2021 - 57
Baking & Snack - September 2021 - 58
Baking & Snack - September 2021 - 59
Baking & Snack - September 2021 - 60
Baking & Snack - September 2021 - 61
Baking & Snack - September 2021 - 62
Baking & Snack - September 2021 - 63
Baking & Snack - September 2021 - 64
Baking & Snack - September 2021 - 65
Baking & Snack - September 2021 - 66
Baking & Snack - September 2021 - 67
Baking & Snack - September 2021 - 68
Baking & Snack - September 2021 - 69
Baking & Snack - September 2021 - 70
Baking & Snack - September 2021 - 71
Baking & Snack - September 2021 - 72
Baking & Snack - September 2021 - 73
Baking & Snack - September 2021 - 74
Baking & Snack - September 2021 - 75
Baking & Snack - September 2021 - 76
Baking & Snack - September 2021 - 77
Baking & Snack - September 2021 - 78
Baking & Snack - September 2021 - 79
Baking & Snack - September 2021 - 80
Baking & Snack - September 2021 - 81
Baking & Snack - September 2021 - 82
Baking & Snack - September 2021 - 83
Baking & Snack - September 2021 - 84
Baking & Snack - September 2021 - 85
Baking & Snack - September 2021 - 86
Baking & Snack - September 2021 - 87
Baking & Snack - September 2021 - 88
Baking & Snack - September 2021 - 89
Baking & Snack - September 2021 - 90
Baking & Snack - September 2021 - 91
Baking & Snack - September 2021 - 92
Baking & Snack - September 2021 - 93
Baking & Snack - September 2021 - 94
Baking & Snack - September 2021 - 95
Baking & Snack - September 2021 - 96
Baking & Snack - September 2021 - 97
Baking & Snack - September 2021 - 98
Baking & Snack - September 2021 - 99
Baking & Snack - September 2021 - 100
Baking & Snack - September 2021 - 101
Baking & Snack - September 2021 - 102
Baking & Snack - September 2021 - 103
Baking & Snack - September 2021 - 104
Baking & Snack - September 2021 - 105
Baking & Snack - September 2021 - 106
Baking & Snack - September 2021 - 107
Baking & Snack - September 2021 - 108
Baking & Snack - September 2021 - 109
Baking & Snack - September 2021 - 110
Baking & Snack - September 2021 - 111
Baking & Snack - September 2021 - 112
Baking & Snack - September 2021 - 113
Baking & Snack - September 2021 - 114
Baking & Snack - September 2021 - 115
Baking & Snack - September 2021 - 116
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