Brian Lagerstrom reveals pro bread secrets | On carbs and the feeling of hunger (E4)
The Adam Ragusea Podcast
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Is There a Gradient in Fermentation?
Most home bakers aren't bake, or they're not putting cold dough into their oven. At the professional level, at least in the bakeries i worked in, almost a hundred % of the doughs that are getting baked are coming from the refrigerator. "There's so much science to baking that am you know, that's for other people to understand"
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