The Chemist and the Cook: Basic Baking Science

image courtesy psrobin
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Taught by Jonathan Soma


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Whether it's leavening bread or making crisp cookies, baking is a part of cooking that requires scientific precision.

We'll look at the differences between types of flours, the various means and methods for making things rise, the what's the scoop on kneading, and what a piece of bread can do to keep your cookies nice and fresh. I'll teach you how taking a shower can speed up making pizza dough, and how to impress your roommates by coaxing pancakes out of an understocked pantry.

And more!

Cancellation policy