Author Topic: the science of baking  (Read 647 times)

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Offline dmcavanagh

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the science of baking
« on: June 19, 2013, 02:54:43 PM »
I notice many new pizza makers are always looking for "the" recipe for success as a pizza maker. As a result, they blindly follow "recipes" which they see from many sources, without really knowing why certain ingredients are or are not included in the recipe. A long time ago I found this book in the library, I think a lot of new pizza makers could learn a lot about why certain ingredients are or are not used for certain dough recipes. It's not entertaining reading, but it is a wealth of knowledge http://www.amazon.com/gp/product/0471268569/?tag=pizzamaking-20


Offline mkevenson

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Re: the science of baking
« Reply #1 on: June 19, 2013, 03:55:05 PM »
Thanks, just bought the paperback edition.


Mark
"Gettin' better all the time" Beatles


 

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