Good evening, friends and neighbors!
After last weeks post about the basic science of bread, I figured it might be a good idea to keep going on this rudimentary road trip through the land of yeasted loaves and carbs. For this post, and most of the posts coming up, I pulled out one of my old culinary school textbooks as a reference, and the memories came flooding back.
Namely, “Holy f*** this stupid thing is heavy.”
It’s still an excellent resource, though. The book is “Advanced Bread and Pastry: A Professional Approach by Michael Suas, and I highly recommend it to anyone who wants to do a deeper dive on the science and craft of baking bread.
As for today, we’re gonna keep it light and- literally- go by the numbers as we cover The 10 Steps of Baking!
Stand by for tasty science!