Innovative tools for precise proofing, consistent results, and exceptional sourdough bread every time.
London, UK
Joined August 2019
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Sourdough’s tang comes from lactic and acetic acids. Warmer proofing = milder flavor. Autoproofer AI helps you control this. Follow us! #sourdough #autoproofer #designerbread
Proofing temperature affects crust texture. Cooler temps = thicker, crunchier crust. Autoproofer AI helps you control it. Launch coming soon - stay tuned! #sourdoughcrust #autoproofer #designerbread
Overproofing can lead to a loaf that doesn’t rise well. Autoproofer AI helps you monitor proofing time closely. Stay tuned! #breadbakingtips #autoproofer #baking
Warmer proofing temps speed up fermentation but can reduce flavor complexity. Autoproofer AI helps you master the balance. Launch coming - stay tuned! #breadscience #autoproofer #sourdough
Avoid dense, underproofed loaves by managing proofing temps. Autoproofer AI gives you full control. Launch coming soon! #sourdough #autoproofer #designerbread
Lactic acid bacteria thrive at 30-32°C. Cooler temps = more tang. Warmer = milder flavor. Autoproofer AI helps you master the balance. Stay tuned! #sourdoughflavor #autoproofer #breadbaking
Wild yeast thrives at 24-27°C. Too cold = slow rise, denser crumb. Too hot = fast rise, less flavor. Autoproofer AI helps you hit the sweet spot! Launch coming - stay tuned! #yeastscience #autoproofer #breadbaking
Wonder why proofing times vary? It’s all about temperature and starter health. Autoproofer AI brings consistency. Launch coming - stay tuned! #breadtips #autoproofer #sourdough
Lactic acid gives a milder flavor, while acetic acid adds tanginess. Cooler, slower proofs favor acetic acid - perfect if you’re after a tangy kick. It's all about finding the right temperature to achieve *your* perfect taste. So... what flavor profile are you aiming for?
Looking for more complex, tangy flavors in your bread? Try proofing your dough at a cooler temperature. Even a small change can significantly impact the flavor profile. How do you like your sourdough: mild or tangy?
#autoproofer #engineerbetterbread #designerbread
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Any cheese lovers out there within easy reach of Stafford Showground who'd like to volunteer at International Cheese Boards on 30 June (Daytime) as steward? Send me a message #cheeselover #staffordshire Visit @lovecheeselive 1st & 2nd July
ALT Cheese Board Awards at International Cheese show
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#RealBread in The Grocer
Opinion | @dan_crossley on what the humble loaf of bread means to us economically and environmentally bit.ly/35IX9ag
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Share the loaf!
Who will you be baking with on the first ever #RealBreadBuddiesDay this Sunday?
sustainweb.org/realbread/nat… #baking #bread #RealBread #RealBreadCampaign #freshbread #homebaking #homebaker #homemadebread #sourdough #bakingclass #skillshare
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We've joined Tinder 🔥 Find us, match us, and walk us down the aisle 👀 #AldiTinder
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.@UKSustain are recruiting a Peri-Urban Farming Officer to deliver our Fringe Farming project. Build on our current work to increase access to land for peri-urban farming and food growing 🥬🍎 Deadline a week today, 7 Feb. Apply via @RootsToWork: rootstowork.org/jobs/?job_id…
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Gifts for the #RealBread lover in your life >> sustainweb.org/realbread/gif… #foodiegifts #xmasgifts #christmasgiftideas #bread #baking #baker
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Huge Congratulations to @Chef_LornaMcNee Head Chef of @CailBruich who has been recognised by internationally renowned industry awards @LaListe1000 under the ‘new talents of the year’ category👏👏 Lorna is the only British chef to be given this accolade. womeninthefoodindustry.com/l…
Baking your much loved #sourdough recipes has just gotten easier! Check out our new app! #realbread play.google.com/store/apps/d…