It includes everything related to methods, techniques and scientific foundations that support cooking.
Biga, an Italian preferment with a long tradition, has become an indispensable ally for bakers seeking to raise the quality of their preparations. Composed of flour, water and yeast, this preferment provides flavor, texture and a series of advantages that…
Have you ever wondered what separates artisan bread from the grocery store variety? The answer lies in a secret weapon: pre-ferments. These dough starters, made with just flour, water, and a touch of yeast, undergo a special fermentation process before…
Yeast is a crucial microorganism in baking, responsible for fermentation. During this process, yeasts transform sugars into ethanol and carbon dioxide. The alcohol evaporates during cooking and the carbon dioxide is responsible for making the dough or bread rise, as…
Baker’s Percentage: the language of dough, the key to consistency. It’s more than a technique—it’s the foundation of precise baking. Whether you’re a home baker aiming for professional results or a professional refining your expertise, embracing baker’s percentage is your…