Today I got to visit Acme at the Ferry Building. Bryan, who is the brother of a family friend, is the shift supervisor, and he guided me around. It was an awesome visit, as I got to learn a lot about what goes on there, and it demystified a lot about larger bread production for me…
It’s been two weeks since we began selling bread, and I am beginning to get used to the change in daily operations. I met today with one of my advisers, and the key piece of information that I got out of the conversation was that I need to focus all of my energy on selling …
One of the most important things to think about when making bread is what hydration level you are using in any given formula. Hydration is defined as the total amount of water divided by the total amount of flour…
I have now used over 250 pounds of flour, and until today, I have never experienced any differences between the different flours that I have used. I started off using bulk “bread flour” from Rainbow Grocery, along with Gold Medal All Purpose flour when I was out of bread flour…
Pistolet
