Welcome to the
Baker to Baker Blog

Taste of Bread: From Theory to Practice

In order to illustrate the method of taste analysis shown above, with actual examples, five representative types of bread could be made. Directly made bread, 3-hour program. Retarded proofing (14 hours at 50°F). Directly made bread, 3-hour program with the addition of...

Request Samples


Thank you for your interest in Lesaffre and Red Star. Use the form below to request samples of our industry-leading yeast & ingredients. For immediate assistance, please contact customer service at 800-770-2714.