"Backing is applied microbiology," according to the book Modernist Bread. During pandemic lockdowns, many people started baking their own bread. Scientific American contributing editor W. Wayt Gibbs talks about Modernist Bread, for which he was a writer and editor.
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August 25, 2020 at 01:55AM
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Bread Science: A Yeasty Conversation - Scientific American
"bread" - Google News
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