Pitching A Loaf

Could sourdough be the lean, clean savior of the bread industry? Dr. Lin Carson thinks so. Along with Dave Dahl, she addresses what many bakeries may be experiencing: as delicious and popular as sourdough is, it can be a headache! Between time, scheduling, need for skilled labors, and the cost of destroying a starter, it’s no small feat. But not an impossible. Joining us today are two sourdough experts, who have different approaches to putting sourdough on the shelves. One is Doug Michael, passionate baker and owner of Columbia County Bread and Granola. His company makes a flourless sourdough sprouted bread that is naturally leavened. From grain to oven, their process takes 36 to 48 hours. However, it has a number of health benefits, such as a low glycemic index and easier digestibility. And of course, bursting with flavor! Still, not every bakery has time for this process. So Jeff Nelson, vice president of sales at Brolite, shares his solution. High-speed production doesn’t have the floor space or ti