bake - January 2020 - 12

"We are right at the tipping point of sprouted grains
becoming a bigger part of the American diet."
waffling off breads provides tremendous satisfaction to a process that
allows no shortcuts. The truly gifted
artisan baker lives by the mantras:
Time and temperature are key, and
fermentation equals flavor. Who
really knows what artisan means,
but true craftsmen know, for it is a
passion that we share when getting
together to share techniques,
loading a shared oven or enjoying
each other's yeasted masterpieces."
A s t h e a r t i s a n m ove m e n t
continues to grow, Krishock says,
people often hear that locally
sourced grains and flours are better
- to offer a smaller carbon footprint and to support local farmers.
"Well smaller is not always better;
sometimes smaller is just smaller,"

12

he points out. "The value that larger
milling companies, such as Grain
Craft, provide is blending, testing
and consistent milling that provides
the true artisan a better chance of
producing great breads."
On the food safety and regulatory
platforms, Grain Craft has systems
in place to monitor the incoming
grains and outgoing flours to ensure
the highest standards of compliance
with federal and local food safety
regulations. Such systems may not
always be in place at smaller, artisan-sized milling operations, he
says. "At Grain Craft we truly value
the relationships we have developed
with producers and research universities to support good stewardship
of the land and the development of

wheat varieties that exhibit better
baking qualities," Krishock says. "For
thousands of years, the producers,
the millers and the bakers have
wrestled with which varieties of
wheat and what farming and milling
practices will produce the finest
baguette or ciabatta with unparalleled texture and chew. All three
groups are passionate about their
portion of the equation and Grain
Craft is committed to strengthening such relationships to promote
collaboration and positive change
on behalf of consumers of bakery
products."
Harry Peemoeller, senior instructor
for Johnson & Wales University in
Charlotte, North Carolina, believes
in the future of sustainability and

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

PHOTO: (LEFT) BY IBIS BAKERY, (RIGHT) JOHN UNREIN

Peter Reinhart, a Johnson & Wales University baking instructor and book author



http://www.bakemag.com

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
bake - January 2020 - 7
bake - January 2020 - 8
bake - January 2020 - 9
bake - January 2020 - 10
bake - January 2020 - 11
bake - January 2020 - 12
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