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Flour testing
13 August, 2015: We are one week into overnight baking, and we’ve been dialing in the recipe. Right now we’re running 20% whole wheat from Four Star Farms, and 80% all-purpose flour from King Arthur. The little brown bits you see in the bread – that’s the whole wheat flour. The bran, endosperm and germ are all intact. If you… Read More

Color-coding system for pitas
14 August, 2015: We’re baking something like 3000 pitas a night. Some of them are minis (for breakfast sandwiches and kids sandwiches). Some are big (for regular sandwiches). When we were purchasing pita from a bakery, we would sometimes confuse big and small pitas. Chris came up with a method of matching the colors of the racks with the ties on the… Read More