SCS 020 | Bread Classifications
In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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This episode is 52 minutes long.
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This episode was published on October 1, 2017.
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