The Science of Bread
Food science sessions
This talk is for people who are not very familiar with baking but want to start baking their own bread. The talk will cover basic food science principles of doughs, fermentation and convection ovens, including:
About the speaker: Krish Ashok is a techie, amateur musician. Ashok is the upcoming author of Masala Lab: The Science of Indian Cooking to be published in Dec 2020 by Penguin RandomHouse.
Participation: Registered participants will be notified of the Zoom link to join the session. Or, you can watch the livestream on this page.
Questions and comments: Leave questions and comments for the speaker by posting them on the Comments page.
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