Pre-ferment

Panera Bread Continues To Innovate The Fast Casual Guest Experience, Announces Plans For New Bakery-Cafe Design

Retrieved on: 
Thursday, May 20, 2021
Restaurants, Restaurant chains, Food and drink, Fast casual restaurants, Restaurant franchises, Panera Bread, Sourdough, Pre-ferment, Bread

LOUIS, May 20, 2021 /PRNewswire/ --Panera, a leader and innovator in the fast-casual restaurant segment, today unveiled its next-generation Panera bakery-cafe restaurant design.

Key Points: 
  • LOUIS, May 20, 2021 /PRNewswire/ --Panera, a leader and innovator in the fast-casual restaurant segment, today unveiled its next-generation Panera bakery-cafe restaurant design.
  • As the brand that introduced fast casual to the industry, Panera is redefining its modern experience to serve today\'s guest.
  • The refreshed Panera "Mother Bread" logo is a nod to Panera Bread\'s more than 30-year-old sourdough starter from which all of its sourdough bread is still made today.\nIntuitive Guest Journey A core focus of the next-generation design has been improving the guest journey and making it more intuitive.
  • For more information, visit panerabread.com or find us on Twitter ( @panerabread ), Facebook ( facebook.com/panerabread ) or Instagram ( @panerabread ).\n'

Top Ten Pet Poisoning Increases During Pandemic

Retrieved on: 
Wednesday, May 19, 2021
Food and drink, Breads, Leavening agents, Personal life, Human activities, Baking, Sourdough, Baker's yeast, Pre-ferment, Poison

"While that sourdough bread smells and tastes great, the yeast in the starter and raw dough can be toxic to your pet.

Key Points: 
  • "While that sourdough bread smells and tastes great, the yeast in the starter and raw dough can be toxic to your pet.
  • This can lead toboth stomach bloat and alcohol poisoning in cats ordogs, both of which can be life threatening.
  • "\nFollowing is a list of the Top 10 Pandemic Pet Poisoning Increases between March 2020 and February 2021, compared to the same period a year earlier:\n"Bread wasn\'t the only thing getting baked during the pandemic," added Dr. Brutlag.
  • "We also saw a 102 percent increase in the number of marijuana poisoning cases referred to our veterinary toxicology experts.

Baking Ingredients Experience a Surge in Sales Amid COVID-19 - Sales of Yeast Within the United States Grew 647% in March

Retrieved on: 
Thursday, May 7, 2020
Food and drink, Foods, Leavening agents, Breads, Baking powder, Sourdough, Pre-ferment, Dough, Baking, Baker's yeast, Beer bread, Amish friendship bread

Recently, there has been a spike in internet searches for bread recipes and guides to developing a sourdough starter.

Key Points: 
  • Recently, there has been a spike in internet searches for bread recipes and guides to developing a sourdough starter.
  • US sales of yeast grew 647% in March while there has also been increased interest in alternative ingredients for allergen-free, vegan and gluten-free baking.
  • Some customers have reported difficulty in finding ingredients like flour, baking powder and sugar in stores.
  • This has created greater demand for baking mixes which can provide an easy alternative to baking from scratch since they do not require the purchase of individual ingredients.

Take the Finicky Out of Sourdough Baking

Retrieved on: 
Wednesday, October 2, 2019
Food and drink, Foods, Breads, Leavening agents, Baking, Sourdough, Pre-ferment, Baker's yeast, Rugbrød

MILWAUKEE, Oct. 2, 2019 /PRNewswire/ -- Red Star has launched a new, first-ever instant sourdough yeast Platinum Instant Sourdough that offers an authentic sourdough flavor without the need for a finicky starter.

Key Points: 
  • MILWAUKEE, Oct. 2, 2019 /PRNewswire/ -- Red Star has launched a new, first-ever instant sourdough yeast Platinum Instant Sourdough that offers an authentic sourdough flavor without the need for a finicky starter.
  • Platinum Instant Sourdough takes Platinum Yeast a step further by adding a real sourdough starter that lends a tangy flavor to any yeast recipe.
  • The Platinum Yeast strengthens the dough before and during baking to guarantee success while the rye-based starter provides that distinctive sourdough flavor.
  • It's a simple, all-in-one-packet solution for sourdough lovers and a quick and easy way to "sourdough up" any yeast dough recipe.

Not Your C(r)ustomary Pizza: "Biga" Air-Crunchy Dough Lands in New York. Finally.

Retrieved on: 
Wednesday, April 3, 2019
Food and drink, Foods, Breads, Biga, World cuisine, Italian cuisine, Pre-ferment, Pizza, Dough, Neapolitan pizza

Completely different and even the more reason to give it a try, BigA differentiates itself from Neapolitan pizza by its crunch.

Key Points: 
  • Completely different and even the more reason to give it a try, BigA differentiates itself from Neapolitan pizza by its crunch.
  • Flavorsome and easy to digest, Chef Barbieri produces a light pizza, the secret to which is Biga, a fermentation process dating back to the 19th century.
  • Pre-fermented and blended in two parts while hydrated at different levels during the process, biga yields a dough that fluffs to be crunchy and airy.
  • Chef Giovanni Barbieri has developed several types of pizzas differing in flavor, style, and texture and all available also with a whole wheat biga dough.