by Bob Wright | Jul 9, 2020 | Artisan Bread
I love eating bread, especially what people call artisan bread. It is something you picture yourself eating at a cafe near the Seine River on the streets of Paris which I actually have done. Or maybe sampling a round artisan loaf of bread in a Tuscan village of...
by Bob Wright | Mar 31, 2020 | Homemade bread, Yeast
When my mom first taught me how to bake bread, the only type of yeast that existed was the kind that came in the paper packet that magically contained the exact amount you needed to bake one loaf. That’s not true, but when you are not involved in the grocery shopping,...
by Bob Wright | Nov 25, 2019 | Lecithin
A few weeks ago, I was talking to a friend of mine about the pros and cons between different lecithins and their roles as emulsifiers. We both concluded that we didn’t know much, so we started to research as a competition of who could find which were the most...
by Bob Wright | 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 Bob Wright | 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...
