glora's blog

Hi All,

I am making Russian rye bread that has aproximately 50 % whole rye starter 83% hydrated.  My problem is that it is to sour and the top split before I even baked.  I think that the yeast % is to high and it has fermented to long.  I am using high gluten flour and all but 7 % of the rye flour is prefermented.  Also does anyone know what S500 does in a a bread dough?  It is a preservative and would it change the overall texture?  Any feedback would be appreciated.

Gena

Hi all,

Is there anywhere that I can rent or lease a steam injected stacked deck oven?  I am looking for a bakery to rent space that has such an oven and it has been very hard to find.  I live in LA and don't think that there are many bakeries that have this type of equipment.  Any feedback would be appreciated.

Gena

Hi all,

Where are all of the artisan bakeries in LA?