I’ve seen recipes written in the precise ritualistic format many times, but rarely seen discussions on the chemistry patterns/etc — how do people typically learn the finer points?
I imagine there’s some cookbooks / tutorials that go into the deeper mechanics — is it that, or learning from a knowledgeable baker that understands the mechanics, or...?
Great post.
I’ve seen recipes written in the precise ritualistic format many times, but rarely seen discussions on the chemistry patterns/etc — how do people typically learn the finer points?
I imagine there’s some cookbooks / tutorials that go into the deeper mechanics — is it that, or learning from a knowledgeable baker that understands the mechanics, or...?