How a Chemist Makes the Softest Bread You'll Ever Eat
31:15
Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane
21:17
Le rapport farine-eau de 1:5 de Tangzhong pour la cuisson du pain est une mauvaise idée
48:54
Joanne Chang: The Science of Sugar
6:42
I FINALLY understand the Maillard reaction
10:38
Tangzhong & Yudane: Explained | Which One is Best?
45:31
The Science of Bread (Part 1) - Flour Water Yeast Salt
14:19
TANGZHONG EXPLAINED | All you need to know about Tangzhong and Yudane | Bread Baking 101 (EP230)
13:29