Books for bread baking scientists

Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is exactly why I find baking bread so much fun. There certainly was …

Famous sourdough bread – Boudin Bakery

Long before instant yeast was on the market, bread bakers had to maintain and keep their own living yeasts to proof their breads. Since yeast are living micro organisms quite some care has to go into these cultures to make sure they would stay alive. A dead yeast won’t rise …

Dutch Food – Worstenbroodjes (sausage rolls)

Before fridges and freezers were invented, we used other methods to keep our food good. Meats especially were vulnerable. Common ways to preserve meat included salting and drying. Another method, which might not immediately remind you of preservation, were pies. By incorporating meat in a sturdy pie, the meat would …