by Cory Ramage | Jan 30, 2019 | Artisan Bread, White Bread
I was asked what was considered artisan bread in a conversation and I realized I didn’t have a great answer for that. We talked about it and even debated it so I decided to do some research on what makes bread artisan. What’s the difference between artisan bread and...
by Lindsey Ramage | Jan 30, 2019 | Yeast
When I was in the 5th grade I remember learning about yeast. We were studying Biology, more specifically cells and how they multiply, and yeast is a great example of this. You can actually see yeast growing right before your eyes. To this day I don’t know what type of...
by Cory Ramage | Jan 5, 2019 | Lecithin
I was recently explaining that we sell Food Grade Liquid Soy Lecithin to help with emulsions in cooking to a friend and he told me that he has seen that lecithin can be used for many applications in the kitchen. Curious about this, I did some research to find out more...
by Lindsey Ramage | Jan 4, 2019 | Homemade bread
I always found it confusing that my family kept our bread in a large wooden bread box but my best friend’s family kept their bread in the fridge. When I grew-up and had my own family I wondered which way was the best, so I went on a search to find what is the best way...
