Good evening, friends and neighbors!
It’s been a while since I’ve touched on baking science, and I promised a while back that I’d discuss the fermentation stage of baking in greater detail.
I’m a man of my word, so here’s a crash course on yeasty beasties and how to make them work for you!
Once again, like the Ten Steps of Baking, I’m taking “Advanced Bread and Pastry” by Michel Suas as my text for today. I strongly recommend it for a more detailed look at all this business.
Credit given where it’s due, let’s explore these freaky little fungi, their delicious excreta, and why mass extinction is the tastiest thing in the bakery.