The Secret to All Great Bread |The Science of Strain Hardening, Part 1/4
34:23
The Case for Preferments | Preferments vs. Long Fermentation
22:25
The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane
29:45
O Segredo da Pizza Caseira Sem Forno de Pizza | Receita Baseada na Ciência
21:17
Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: It's Just Too Much...
24:24
Sourdough Shokupan with 20% Rye Flour | History, Recipe and Science
8:04
The simple secret to taming sticky dough
31:15
Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane
23:53