It is a truth universally acknowledged, that a warm slice of bread in possession of a good oven, must prophets of a satisfactory crunch. But, what happens when the thermodynamics of bread go awry?
- What is the optimal ratio of yeast to flour?
- Can we harness the power of quantum entanglement to speed up the proofing process?
- Is it possible to create a bread that is simultaneously both gluten-free and delicious?
Join us as we delve into the uncharted territories of bread-related physics and abandon the conventional wisdom of the baking arts.
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