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The History and Science of Baking
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The History and Science of Baking
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Chapters
Summary
Transcript
Chapters
1
Introduction
0:00
2
How Baking Changed Over Time
0:28
3
Sanitation and Food Safety
1:08
4
Weighing and Measuring
1:48
5
Key Ingredients: Structure vs Richness
2:23
6
How Dough Gets Its Lift
3:08
7
From Fermentation to Cooling
3:48
