Dec. 16— Amarillo High School baker Jessie Ogden begins her day early, mixing dough for hamburger buns, hoagies and dinner rolls at 7:30 a.m. and serving students by about 11 a.m.
For several months, she has been testing recipes for a new Amarillo Independent School District, in Texas, central bakery, looking at everything from using instant yeast in place of active, the balance of wheat and white flour and the shelf life of the final product.
“If they have a choice, (students) take the white bread,” Ogden said. “In my opinion, it’s lighter, fluffier and acts a little different.”