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The new home of DeRego's Bread!

After years of planning and searching, we have taken a giant step forward in becoming your neighborhood bread bakery, Starkville! For the past few weeks we have been busy sprucing up our new home at 109 W Main Street. The target date is the second week in April. So far everything is on schedule, but of course there are a ton of things to do before I even bake the first loaf there. Check us out on Facebook and Twitter to stay up to date and don't forget to sign up for our email newsletter down there in the footer of this page!

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True Southern Culture: Starkville Sourdough

There is a website out there that will sell you sourdough starter culture from exotic places all over the world. This concept has lead to many heated debates in the bread making community about whether this is even possible or if the minute you expose your exotic mother to the air in your kitchen it will become contaminated with local species of yeast and bacteria resulting in exactly what you would have it you had simply started a culture on your own. It seems that all of this arguing could very easily be settled by a microbiologist, but maybe it is more fun to let it remain a mystery. It reminds me of when I was a kid at a...

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How to make baguettes with poolish

Finally a glimpse of spring today! I could still use a bit more warmth in my kitchen for ideal bread making, but it gives me a chance to continue my quest to make my baguettes even better for the opening of the market season here in Starkville. This week I experimented with a pre-ferment called a poolish. A polish is simply equal parts flour and water along with a small amount of baker's yeast. This results in a very wet mixture which is allowed to ferment overnight. Here we can see the poolish on day two. The smell is wonderful.  This will be added to our final dough supplying the complex flavor that can only be developed with a long slow...

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What's so great about wild yeast?

It never ceases to amaze me that so many varieties of bread are the result of just four simple ingredients. Combine the first three, flour, water, and salt, and the result is a hard tasteless cracker, the kind sailors used to gnaw on. Once we invite yeast into the mix, however, the magic starts to happen. Yeast is a single-celled organism in the kingdom Fungi. That means it is neither a plant, nor an animal. It can be found on grains and fruits, such as grapes, as a white dusty film.  In order to survive and reproduce, yeast requires moisture, oxygen, warm temperature, and food.  Yeast feeds on sugars in a process called fermentation. The chemical equation is as follows:...

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What is "Artisan" Bread?

"Artisan" has become an all-too-common term when describing bread. You find it everywhere from the names of small specialty bakeries to the buns surrounding  fast food products. The meaning is diluted. I try to find more specific words to differentiate between my hand-made bread and what you find in the supermarket, but there are times when "artisan" is the most efficient word to convey this idea, and before I can edit myself, I hear the a-word slip out of my mouth. Well, if I am going to use the word, let me take a moment to explain what I mean when I say it. Merriam-Webster defines "artisan" as "one that produces something (as cheese or wine) in limited quantities using...

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