Bread Tips: Calcium Chloride

My primary passion is brewing, but I also like baking sourdough breads and making some simple cheeses.  Sometimes they overlap, like yeast care from brewing to yeast care for sourdough cultures.  Another nice overlap is the use of calcium chloride (CaCl).  In brewing, it can be used to treat water to enhance the perception of maltyness in the beer.  In cheese making, it is used to make a more firm curd.  As far as I know (which to be fair, on this topic, isn’t all that much), it isn’t commonly used in bread making. Read more of this post

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