Author Topic: Bakery or Pizzeria?  (Read 4383 times)

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Offline plainslicer

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Re: Bakery or Pizzeria?
« Reply #40 on: June 27, 2011, 04:05:45 PM »
Does the choice of fermentation process--temperature, wild versus comercial yeast and so on--have any impact on the licensing process? I briefly looked at some FDA food safety regulations and read a journal article, and both made it seem like long room-temp fermentation with baker's yeast is out of the question in the US. Now, since there are high-profile bakeries and pizzerias doing this I am sure I am missing something.