Baked In Science

Aaron Clanton from AIB International and Jacinth Cote from Lallemand, our podcast experts on fermentation get into the weeds with fermentation. Jacinth discusses Saccharomyces cerevisiae, the common Baker’s yeast (link to http://bakerpedia.com/ingredients/yeast/), and how its made at Lallemand, and how they preserve it till bakers get their hands on it. Then we go into fermentation questions posed to us from LinkedIn. How do you work with low sugar bread? How does time and temperature have an effect on cracker dough? Why does retarded pizza dough have blisters? How to multiply a biga for croissant? What is the key factor to obtaining a good fermentation for gluten-free recipe? Were some of the interesting questions answered. This episode is brought to you by Lallemand, their new Instaferm® VitaD® Premix let’s you enhance vitamin D in your baked product. Contact smoodley@lallemand.com to request a sample today. Now, go grab a beer or other fermented beverages and get smart on how to control fermentation at