Food Science: How to become an expert baker through science
Instant Genius
The Science of Baking Essentials
This chapter explores the scientific principles behind baking, particularly focusing on flour types and gluten formation. It addresses common misconceptions about sourdough and gluten-free baking, emphasizing the importance of selecting the right ingredients for successful results. Additionally, the chapter discusses the irreplaceable role of eggs in traditional baking and the challenges associated with plant-based alternatives.
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