EP64: Baking FAQ with the BAKERin Team

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it’s vital to keep in mind that the lack of gluten causes structural problems in gas retention. Gluten-free baking ( https://bakerpedia.com/processes/gluten-fr ...  Show more

Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality ( https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a ...  Show more

Dan Saladino meets the mastermind behind one of biggest bread research projects ever undertaken. Nathan Myhrvold spent four years researching, baking and collaborating with leading industry professionals to write Modernist Bread - a five-volume, global exploration of this great s ...  Show more

Food is increasingly a subject of interest in social sciences: how we cook, consume, and share food is relevant to our social lives. In Feeding the Hustle: Free Food & Care Inside the Tech Industry (Lexington Books, 2022), Jesse Dart draws on ethnographic fieldwork to consider th ...  Show more

Food is increasingly a subject of interest in social sciences: how we cook, consume, and share food is relevant to our social lives. In Feeding the Hustle: Free Food & Care Inside the Tech Industry (Lexington Books, 2022), Jesse Dart draws on ethnographic fieldwork to consider th ...  Show more

Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York T ...