By Pitching a Loaf
Podcast by Pitching a Loaf
The final results are in! After a loaf a day for 90 days, Dr. Lin Carson shares her final weight and levels. Did she gain 20 pounds like everyone thought she would, or was her hunch right that a diet...
There’s no question about it: consumers want a cleaner and simpler label. Although many chemicals have GRAS (Generally Regarded As Safe) status from the FDA, people want them out of bread. But don’t worry bakers! There are natural alternatives out...
Could sourdough be the lean, clean savior of the bread industry? Dr. Lin Carson thinks so. Along with Dave Dahl, she addresses what many bakeries may be experiencing: as delicious and popular as sourdough is, it can be a headache!...
Ah, shelf life. One of the most important, yet challenging aspects of baking. Dr. Lin Carson and Dave Dahl dive into the two sides of the shelf-life coin: inhibiting mold and fighting staling. Lin suggests using ingredients like sugar or...
Pitching a Loaf is on the road! Today’s episode comes to you from the Johnson and Wales International Bread Symposium. Dr. Lin Carson and co-host, David Deblauwe of Puratos, bring on founder Peter Reinhart to learn just why the world...
Summer is coming. And for most of us bakers, that means more issues with mold. Further extending product shelf life is something we all strive for. But what’s the best and safest way? Dr. Lin Carson and Dave Dahl reveal...
Do you know what’s happening in your oven? You should, your bakery could be doing a lot better. That’s the lesson one baker shares with Dr. Lin Carson and David Deblauwe on today’s show. For years, their large-scale bakery had...
