Baking-Innovation
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Bakery consultant 35 years of experience, French Master Baker, bakery scientist, Food historian.
You cannot master sourdough until you master the culture—and know your flour.
Flour selection, hydration, feeding, temperature and maturity all influence fermentation and ultimately the flavor, crust and crumb.
Know your culture. Know your flour. Understand the bread.
BreadScience MasterBaker BakingInnovation
You cannot master sourdough until you master the culture—and know your flour.
Flour selection, hydration, feeding, temperature and maturity all influence fermentation and ultimately the flavor, crust and crumb.
Know your culture. Know your flour. Understand the bread.
09/02/2026
Mold control is about much more than adding preservatives. It requires a complete program combining sanitation, testing, pH, water activity, cooling and packaging.
In my latest Pro Tip for Baking & Snack, I explain why the oven gives us a clean product and why everything after the oven must be designed to protect it.
Read the article: Tackle mold with a strong microbiological control program
https://www.bakingbusiness.com/articles/66817-pro-tip-tackle-mold-with-a-strong-microbiological-control-program
Pro Tip: Tackle mold with a strong microbiological control program Sanitation, equipment design, testing, pH, water activity, preservatives, cooling and packaging all play a role in reducing mold in baked goods.
Baking sourdough is about knowing your starter culture, understanding your flour, and controlling time and temperature.
From mixing and fermentation to shaping and baking, every step matters. The dough will always tell you what it needs—you just have to learn how to read it.
Know your starter. Know your flour. Control the process. Make better bread.
BakingInnovation
Baking sourdough is about knowing your starter culture, understanding your flour, and controlling time and temperature.
From mixing and fermentation to shaping and baking, every step matters. The dough will always tell you what it needs—you just have to learn how to read it.
Know your starter. Know your flour. Control the process. Make better bread.
08/20/2026
I really enjoyed this conversation with Didier Rosada for At the Bench. Craft To Crumb
Two bakers, many years in the industry, and a shared passion for the craft and its future.
Make sure you listen to this great conversation!
At the Bench: Didier Rosada of Uptown Bakers - Craft to Crumb Didier Rosada, award-winning master baker, about his baking journey and what he sees as the most important factors that are shaping the industry.
08/16/2026
𝐖𝐡𝐲 𝐝𝐨 𝐌𝐚𝐬𝐭𝐞𝐫𝐬 𝐬𝐭𝐢𝐥𝐥 𝐦𝐚𝐭𝐭𝐞𝐫?
Whether a Master Brewer, Master Baker, Master Carpenter or Master Chocolatier, mastery is more than a title.
It represents years of technical knowledge, practical experience, judgment and continuous learning.
Masters help preserve knowledge, solve problems that don’t always have textbook answers, mentor the next generation and continue moving their craft forward.
Technology, automation and AI will continue to change how we work. But the value of experience and the responsibility to pass it on remains.
𝐄𝐯𝐞𝐫𝐲 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐛𝐞𝐧𝐞𝐟𝐢𝐭𝐬 𝐟𝐫𝐨𝐦 𝐢𝐭𝐬 𝐌𝐚𝐬𝐭𝐞𝐫𝐬.
Retail Bakers of America (RBA)
𝗪𝗵𝗮𝘁 𝗶𝗳 𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗿𝗲𝗾𝘂𝗶𝗿𝗲𝗱 𝗹𝗲𝘀𝘀 𝘄𝗼𝗿𝗸, 𝗻𝗼𝘁 𝗺𝗼𝗿𝗲?
100% hydration.
Whole grain.
No mixing.
No kneading.
No shaping.
Just flour, water, fermentation—and time.
Sometimes the best results come from understanding the process well enough to simply let it work.
That’s the beauty of fermentation: time does the work.
08/08/2026
𝗖𝗮𝗻 𝗮 𝗰𝗮𝗸𝗲 𝗯𝗲 𝗰𝗹𝗲𝗮𝗻 𝗹𝗮𝗯𝗲𝗹, 𝗯𝗲𝘁𝘁𝗲𝗿 𝗳𝗼𝗿 𝘆𝗼𝘂, 𝗵𝗮𝘃𝗲 𝗮 𝗴𝗿𝗲𝗮𝘁 𝘀𝗵𝗲𝗹𝗳 𝗹𝗶𝗳𝗲 — 𝗮𝗻𝗱 𝘀𝘁𝗶𝗹𝗹 𝘁𝗮𝘀𝘁𝗲 𝗹𝗶𝗸𝗲 𝗰𝗮𝗸𝗲?
That’s the challenge.
At Baking Innovation, we develop and optimize cake mixes for today’s market, including clean-label, higher-protein, reduced-sugar, and better-for-you formulations.
But formulation is about more than the ingredient statement.
Volume. Texture. Moisture. Shelf life. Processing. And most importantly, taste.
From the bench to commercial production, we help manufacturers build cake systems that perform throughout their intended shelf life.
Looking to develop a new cake mix or improve an existing one? Let’s talk.
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