Small Towns, Wisconsin Southwest Region Fall 2015 | Page 32

Tip #1: If working with whole grains, create what we call a “saur” and that is to soak them overnight in water as called for by the recipe. This softens the hulls of the whole grains to give the bread texture and creates a more flavorful bread. We do this when making our Raisin Pumpernickel and Cracked Wheat Bread. Tip #2: Use fresh cake yeast whenever possible. Red Star has a conversion chart if you choose to use fresh yeast vs the dried packet yeast. Fresh yeast ensures consistent rise in breads. www.redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/ -New Glarus Bakery on Baking Bread Local Expert s Tips from the Tip #1: Always use the highest quality and purest ingredients possible. Let your creative juices flow! Try new spices and combinations. Enjoy the journey of creating food that makes people go ‘wow’! -Sugar River Pizza p.32 Small Towns, Wisconsin | 2015 Southwest Fall Edition | www.smalltownswisconsin.com | e. [email protected]