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How to Bake: Yeast and How It Works - Dennis Weaver

How to Bake: Yeast and How It Works

Author Dennis Weaver

  • Published: 2012-05-16
  • Category: Methods
4 Stars
From 8 Customers Review
Price: Free


Hi, I’m Dennis Weaver and I would like to share my baking book with you, How to Bake. It’s illustrated. It’s the most comprehensive downloadable home baking guide you'll ever see. If you study the material in this book, you won’t just be a better baker; you’ll be an expert baker. I’m going to teach you what I know—what you would learn in a culinary school—and not charge you a dime. That's a pretty good trade I'd say, since culinary school would cost you thousands of dollars. I want to share what I’ve learned over the years and in my training. I want to make you a better baker. I’ll explain things in a way that you’ll understand and learn even if you’re a beginner. And even if you’re an expert, I promise you’ll still learn. Save it, print it, add it to your kitchen library. Share it with your children and pass on your culinary knowledge to future generations.

Top Customer Reviews

  • OK for beginners

    I absolutely disagree about the need for dough conditioner or a thermometer. Since yeast is a living being that is quite sensitive to its environment it is enough to treat it as your beloved elderly maiden aunt who always complains that it is too hot or too cold or too drafty. This translates to all ingredients ideally being warm -- but not hot -- to the touch. And to cover the starter and the dough when you let them rest in a warm place. Additionally bread is ready when it sounds hollow -- no need for a thermometer there. The only case where a thermometer is needed is with wood-fired ovens, since wood heats very differently depending on the kind and dryness of the wood.