Got an urge to express your creative impulses in the bakery? If you've been around professional kitchens long enough, you've probably got a pretty good handle on the basics of food science. But unlike stews and soups and other savory dishes, where a certain disregard for conventional food pairings may actually enhance a dish, baking is another matter. The complex chemical reactions of flour interacting with yeast or baking soda and other ingredients demand a strict adherence to principles of ...

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