Tag: Bulk fermentation

Bulk fermentation is the most significant period for developing flavor and structure in sourdough bread, and according to many experienced bakers, it is where 80% of an open crumb is decided. Understanding how your dough responds during this stage is the key to producing high-quality, delicious loaves.

According to one study, consumer confusion over food abbreviations contributes significantly to household food waste. The term BF in food is a prime example of this confusion, with its meaning shifting dramatically depending on the specific context of its use, from a technical baking term to a scientific label.