The taste developers
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing Director of Ernst BÖCKER GmbH & Co. KG, in an interview.
Tag: long fermentation
Bread Alone unveils USD 4m net-zero energy facility
Bread Alone Bakery reopened its Boiceville, New York Bakery & Café. The original bakery first opened in 1983 was renovated into an 8,000 sq ft net-zero energy facility, to supply Bread Alone’s four Hudson Valley cafes, as well as its New York City farmer’s markets.