How to make fermentation work for you

How to make fermentation work for you

Lin Carson, PhD, CEC Lin Carson, PhD, CEC

Lin Carson, PhD, CEC

发布日期: 2018年10月18日
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Looking for answers on fermentation in baking? I took your questions and let the experts take a crack at them on this episode of BAKED in Science:

A few of the questions we cover are:

  • How do you work with low sugar bread?
  • How does time and temperature have an effect on cracker dough?
  • Why does retarded pizza dough have blisters?
  • How do you multiply a biga for croissant?
  • What is the key factor to obtaining a good fermentation for gluten-free recipe?

Listen to the answers!

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