Dallas sourdough guru Matt Bresnan of artisan brand Bresnan Bread and Pastry is opening his first storefront this fall — and sharing trade secrets on the tangy, delicious taste behind his naturally leavened and fermented sourdough. From Dallas News: “Making my sourdough bread is a three-day process, involving a couple of feedings of the starter,” he says. Technically, on Day 2, the fermented dough could be successfully baked, Bresnan says, but he rests it one more night to “retard” the dough. “This slows down the fermentation and increases the flavor,” he says. “It also further breaks down the gluten, which makes the flour more digestible.” Bresnan has heard from a few gluten-sensitive customers that they can tolerate eating his bread.
Read more (Dallas News) bit.ly/2XzprPx
The Fermentation Association (TFA), getting more people to enjoy fermented products. Join us at fermentationassociation.org .
The FDA “Certified Organic” label is a double-edged sword for many food producers. The coveted certification is great marketing to consumers, but it’s a regulation nightmare to obtain. Bread bakers who use these smaller, local ag businesses for their ingredients must sell non-organic bread. Because of it, notes Milling & Baking News, the industry is dominated by big-name producers.
Read more (Baking & Snack)
Sourdough bread is trending. As consumers seek preservative-free bread, more food retailers are adding sourdough loaves. Made with just flour, water and salt, sourdough is a clean food with a tangy taste due to the fermentation process.
In an era where gluten is considered a dirty word, Vogue highlights three female bakers using traditional bread baking techniques, fermented ingredients and heritage recipes for a “modern baking renaissance.”
“The main problem with bread is the flour itself” – Los Angeles Times piece on the importance of the fermentation process in bread baking. Most of today’s flour products are made with cosmetic gluten which is not healthy and eliminates the fermentation of natural proteins.