The Chemistry of Bread-making

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Thank you, always had a hunch that salt was more than just about flavor. Understanding carbon and sugar molecules as well as ions is something that I wish I would incorporate more into my baking. Best

retrofuturst
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Great explanation Jessica. We're playing with sourdough which seems more concentrated and easier to rise. Thanks for the science; happy baking!

ic
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Thank you for this chemical explanation!

kd-ydpk
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awesome video! thanks for the explanations!

woahhtrb
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Poor English.
The word 'similar' is not pronounced 'simmer'

dryaplesbrokentelevision