About 12 results for "UCId8WXJ8bYJUOMK9-H69XNw"

Featured Results

PT15M15S

Is The Windowpane Test Useless? | The Science of Windowpane

Novita ListyaniNov 15, 2025

7k

PT11M59S

The 200-Year-Old Secret for Fluffier Bread | The Science of Cold Water

Novita ListyaniSep 13, 2025

29k

PT21M42S

Quick 3-Hour Cold Fermented Artisan Bread Recipe | with Tangzhong and Poolish

Novita ListyaniAug 27, 2025

23k

PT17M39S

Up to 85% of Your Bread is ... Air! | The Science of Bubbles in Bread Dough

Novita ListyaniMay 16, 2025

9.4k

PT29M45S

The Secret to Homemade Pizza Without a Pizza Oven | Recipe Based on Science

Novita ListyaniFeb 5, 2025

82k

PT38M36S

Sourdough Bread: The Science and Art | A Comprehensive Guide

Novita ListyaniDec 27, 2022

32k

Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: It's Just Too Much...

Novita ListyaniDec 19, 2022

PT23M53S

How to Make Better Homemade Baguettes with Tangzhong and Poolish

Novita ListyaniNov 20, 2022

77k

PT14M6S

Super Soft and Chewy Mochi Donuts | Homemade and Hand knead Pon de Ring Donut Recipe

Novita ListyaniSep 11, 2022

155k

PT11M19S

The Guide to Tangzhong and Yudane

Novita ListyaniDec 19, 2021

74k

PT8M55S

Preferment Basics: Poolish | Bread Science with Seraphine Lishe

Novita ListyaniSep 28, 2020

67k