Submission + - SPAM: Turning a Kitchen into a Modern Bread Factory
akumpf writes: There are over 100,000 cottage food producers in the US, many of which make sourdough bread. But scaling up bread production using only a residential oven (a requirement in many states) makes scaling up beyond 20 loaves a day incredibly difficult, leading to the $10-25 pricing that is commonplace at most farmers markets today. But a new, open source baking method called PALM looks to change that by reverse engineering the entire home baking process to greatly increase the scale of production. This results in 100+ loaves/day from a home kitchen, all with a crust, flavor, and crumb that rivals even some of the best bakeries in the world.
And since PALM depends on recipes with finely adjusted amounts of levain (sourdough starter) for 18hr+ room temperature fermentation, a full set of production bread recipes with dynamic adjustments (for hydration, bulk fermentation time, ambient temperature, etc.) are also online for bakers to use as a reference.
Link to Original Source
And since PALM depends on recipes with finely adjusted amounts of levain (sourdough starter) for 18hr+ room temperature fermentation, a full set of production bread recipes with dynamic adjustments (for hydration, bulk fermentation time, ambient temperature, etc.) are also online for bakers to use as a reference.
Link to Original Source
