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Bread & Beyond Research Series
Yeast Protein and the Future of High-Protein Baking
September 15, 2026
The journal
Beyond Baking with Miguel Gonzalez
History, craft, culture, operations, leadership, and the questions that keep commercial baking moving.
FeaturedLinkedIn post ↗
The Four Distinct Pillars:
Posts coming soon — Penny will publish them here.
In the meantime, explore the story behind this journal or send Miguel a note.
01 · Research & development
Bread & Beyond Research Series
Forward-thinking R&D deep dives into fermentation, ingredients, process efficiency, and what may be next for bread.
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Bread & Beyond Research Series
Neuro-fermentation / Focus Bread
Aug 15
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Bread & Beyond Research Series
The Future of Fermentation is Alive
Jul 14
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Bread & Beyond Research Series
Clean Label Enzymes: quiet revolution
Jun 4
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Bread & Beyond Research Series
Enzymes turning efficiency into measurable advantage
May 22
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Bread & Beyond Research Series
April: Protein sources evolution
Apr 27
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Bread & Beyond Research Series
2025 vs 2026: multi-sensory flavor predictions
Apr 4
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Bread & Beyond Research Series
March: Natural Dough Relaxers vs Chemical Conditioners
Mar 14
09Penny article
Bread & Beyond Research Series
Bakery Market Trends and Flavors to Watch in 2026
02 · Culture & history
In Search of the Ancient Sourdough
Culture and history deep dives tracing the people, places, and traditions that keep sourdough alive.
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In Search of the Ancient Sourdough
Segovia, Spain
October 20, 2025
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In Search of the Ancient Sourdough
Morocco Mission Update: The quest continues
Oct 10
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In Search of the Ancient Sourdough
Morocco Bread Heritage Highlights
Oct 8
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In Search of the Ancient Sourdough
In Search of the Ancient Sourdough: US Chapter
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In Search of the Ancient Sourdough
Amazons, In Search of the Ancient Sourdough
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In Search of the Ancient Sourdough
Portugal. In Search of the Ancient Sourdough
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In Search of the Ancient Sourdough
Aztec chapter. In Search of the Ancient Sourdough
03 · BakingUp in the Real World
BakingUp in the Real World
Commercial bakery case studies and field notes from the line, the lab, and the decisions in between.
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BakingUp in the real world
The Energy Audit Nobody Runs
Sep 17
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BakingUp in the Real World
Clean-Label Shelf Life ROI / AST 300 + XtendLife bio-inhibitors
Aug 31
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BakingUp in the Real World
Happy Weekend!
Aug 28
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BakingUp in the Real World
Back in the Bakery
Aug 22
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BakingUp in the Real World
Water yield STR 801
Aug 17
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BakingUp in the Real World
The Oven Spring Discovery
Jul 31
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BakingUp in the Real World
Shaving 30% off mix times / Saf Pro Relax 200
Jun 30
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BakingUp in the Real World
The Yeast ROI Calculator
Jun 16
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BakingUp in the Real World
The $500k Dough Feel Lesson / Industrial Rheology
May 28
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BakingUp in the Real World
Ditching emulsifiers with enzymes
May 14
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BakingUp in the Real World
Labor-proofing with MDG Replacer
Apr 28
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BakingUp in the Real World
Scaling Sourdough with Livendo
Apr 21
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BakingUp in the Real World
Scaling Industrial High-Protein Bread
Apr 14
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BakingUp in the Real World
Clean Label Compliance / Stripping Synthetics with Saf-Pro
Mar 31
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BakingUp in the Real World
The Frozen Par-Baked Pivot
Mar 26
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BakingUp in the Real World
Panadería doubled margins
Mar 19
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BakingUp in the Real World
Cutting Waste, Extending Freshness
Mar 12
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BakingUp in the Real World
3 new products in 6 months / rapid prototyping
Mar 5
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BakingUp in the Real World
Scaling Sourdough Industrially with Livendo
Mar 1
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BakingUp in the Real World
AST 375 at Scale
Feb 21
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BakingUp in the Real World
Fresh Bakery to Retail Shelf / AST 300
Feb 6
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BakingUp in the Real World
Magnopro 200 from Azteca
Jan 15
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BakingUp in the Real World
SafPro Relax 100 dough extensibility
Dec 26
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BakingUp in the Real World
Devitalized sourdough / smart sourdough
Dec 12
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BakingUp in the Real World
MDG Replacer Craft / Rosca de Reyes
Dec 5
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BakingUp in the Real World
BakingUp in the real world | Clean Label, Zero Downtime
04 · The business of baking
The Bakery Gazette
Industry insight and trend notes on the forces shaping operations, ingredients, trade, and the future of baking.
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The Bakery Gazette
The Bakery Gazette, Industry News and Trends
Sep 15
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The Bakery Gazette
Happy Weekend!
Aug 28
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The Bakery Gazette
The Protein Predicament / yeast-based protein fortification
Aug 25
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The Bakery Gazette
The Egg Market / OvoPro precision-fermented egg protein
Aug 19
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The Bakery Gazette
USMCA/TMEC annual reviews & trade impact
Aug 12
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The Bakery Gazette
Potassium bromate regulatory shift / clean-label conditioners
Aug 4
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The Bakery Gazette
Codex Alimentarius first global baker's yeast standard
Jul 28
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The Bakery Gazette
Episode 14: The 'Ozempic Effect' Reformulation
Jul 21
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The Bakery Gazette
Episode 10: The €600M Frozen Dominance
Jul 11
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The Bakery Gazette
World Cup Series: Austria Kaisersemmel & Sachertorte
Jun 28
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The Bakery Gazette
World Cup Series: DR Congo
Jun 27
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The Bakery Gazette
World Cup Series: Croatia Povitica
Jun 27
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The Bakery Gazette
World Cup Series: Senegal
Jun 26
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The Bakery Gazette
World Cup Series: Uruguay
Jun 26
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The Bakery Gazette
World Cup Series: New Zealand
Jun 26
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The Bakery Gazette
World Cup Series: Tunisia
Jun 25
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The Bakery Gazette
World Cup Series: Australia
Jun 25
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The Bakery Gazette
World Cup Series: Japan
Jun 25
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The Bakery Gazette
World Cup Series: Haiti
Jun 24
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The Bakery Gazette
World Cup Series: Morocco
Jun 24
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The Bakery Gazette
World Cup Series: Ghana
Jun 23
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The Bakery Gazette
World Cup Series: Colombia
Jun 23
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The Bakery Gazette
World Cup Series: Panama
Jun 23
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The Bakery Gazette
World Cup Series: Algeria
Jun 22
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The Bakery Gazette
World Cup Series: Norway
Jun 22
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The Bakery Gazette
World Cup Series: Jordan
Jun 22
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The Bakery Gazette
World Cup Series: Belgium
Jun 21
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The Bakery Gazette
World Cup Series: Iran
Jun 21
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The Bakery Gazette
World Cup Series: Saudi Arabia
Jun 21
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The Bakery Gazette
World Cup Series: Sweden
Jun 20
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The Bakery Gazette
World Cup Series: Ivory Coast
Jun 20
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The Bakery Gazette
World Cup Series: Ecuador
Jun 20