Quantum Fermentation Theory (QFT) is a revolutionary new approach to understanding the intricacies of sourdough.
Developed by renowned physicist and baker, Dr. Emily P. Bottomsworth, QFT posits that the quantum fluctuations in yeast activity are not random, but rather a complex interplay of quantum entanglement and... well, more yeast.
According to QFT, the perfect croissant is not just a matter of technique, but a delicate balance of quantum probabilities.
Learn more about Fermentation Quantum Leaps and how they can be harnessed to create the most epicurean of artisanal breads.
Explore the fascinating world of yeast particle waves and their role in quantum entanglement.