Craft Baking Edge Podcast

10/12/2026

You can make art, or you can make money.

09/15/2026

Vitamin C in bread? Yes—but probably not for the reason you think.

Ascorbic acid is commonly used in bread baking as a tool to influence dough strength, not simply for nutritional fortification.

In this episode, Michael Eggebrecht breaks down what ascorbic acid actually does to dough, when a baker might want to use it, and why stronger dough isn’t automatically better.

We cover how ascorbic acid can affect dough strength, resistance, fermentation tolerance, gas retention and loaf volume, along with practical applications for sourdough, pan breads, baguettes and even frozen croissant dough.

Michael also explains:

• Why new-crop or “green” flour can suddenly change the way your dough behaves
• How ascorbic acid can help when dough loses strength
• Practical dosing ranges from roughly 20–100 ppm
• How to make a simple 1% ascorbic acid premix for easier bakery scaling
• Why too much can create overly bucky dough and reduce oven spring
• How ascorbic acid fits into the move away from bromated flour
• Why it can be useful in frozen croissant and laminated dough production

Vitamin C in bread? Yes—but probably not for the reason you think....

09/01/2026

Opening a bakery with too many products can drain your cash, overwhelm your team, and bury your best idea beneath unnecessary complexity.

Opening a Bakery, Michael Eggebrecht explains why new bakeries should enter the market with a focused “wedge” instead of trying to become a bakery, café, restaurant, pastry shop, coffee shop, and catering company—all on opening day.

In this video, you’ll learn how to:

• Choose the right product category
• Find your bakery’s wedge into the market
• Understand the true cost of adding categories
• Build an efficient bakery operating system
• Learn from customer behavior and feedback
• Protect your financial runway
• Test products before making major investments
• Expand your menu from a position of strength

Opening a bakery with too many products can drain your cash, overwh...

09/01/2026

Want more expert baking insights? Watch the full podcast episode now on our channel.

08/30/2026

The Real Reason 90% of Bakeries Fail (It’s Not the Recipes) 🥖

08/28/2026

08/25/2026

We all speak the same language without saying a word🥖🍞


​
​
​
​
​
​
​

08/21/2026

The 4 Factors That Change Your Bread 🥖

08/19/2026

"No News is Good News" Doesn't Cut It Anymore

08/11/2026

Is Making Flour (or W**e) Really That Simple?