Pitching A Loaf

Summer is coming. And for most of us bakers, that means more issues with mold. Further extending product shelf life is something we all strive for. But what’s the best and safest way? Dr. Lin Carson and Dave Dahl reveal some of the things they’ve done to keep mold at bay, from cultured wheat to deep cleaning. However, as demand continues for clean-label products, how do you fight mold naturally? To answer that question, we bring on two guests who work with natural mold inhibitors: Marni Atcheson, owner of 20 Shekels bakery, and Jim Sausville, president of J&K Ingredients. Marni shares how her company, who makes a majority of their breads with sprouted grains, relies heavily on natural, organic sources to stop mold growth, such as raisins. However, this does limit their options when it comes to more savory breads. So Lin gives some other ways that can slow mold in bread products. Next up, Jim explains how J&K Ingredients developed and grew their trusted Bread-mate product. This organic mold fighter has be