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Bon Appetit visits Babettes at The Source

Bon Appétit profiled Babettes Bakery at The Source in RiNo.


For the nearly two decades afterward, Scott focused on developing his skills as a baker. Eventually, he ended up in Colorado, where he finally opened his own bakery, Babettes, in September 2013. But the mile-high altitude immediately posed issues for his double-hydration method of bread-making.

"As we get higher in altitude, things want to ferment faster," he says. "We found that the dough was over-fermenting. So we started reducing the levain. Most guys in the United States are probably inoculating their dough with 20 percent to 30 percent levain per flour weight. The only way we can control the rate of fermentation is with point-five to one percent levain per flour weight."

Read the rest here.

Read more articles by Eric Peterson.

Eric is a Denver-based tech writer and guidebook wiz. Contact him here.
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