How now, brown cow? Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply. Continue reading… Facebook Twitter LinkedIn
Being cold and a-loaf was getting stale very fast. Crystals. Absorption. Freezing. And how to keep bread fresh. Continue reading… Facebook Twitter LinkedIn
The dough kneaded to work hard to be a true breadwinner. Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together. Continue reading… Facebook Twitter LinkedIn
“Don’t underestimate the power of the Dark Side.” Radiation. Absorption. Reflection. And getting the perfect toast. Continue reading… Facebook Twitter LinkedIn