The History and Science of Baking
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Introduction
0:00 - 0:28
How Baking Changed Over Time
0:28 - 1:08
Sanitation and Food Safety
1:08 - 1:48
Weighing and Measuring
1:48 - 2:23
Key Ingredients: Structure vs Richness
2:23 - 3:08
How Dough Gets Its Lift
3:08 - 3:48
From Fermentation to Cooling
3:48 - 4:32