The Truth About Sourdough | Not Healthier!

From Premium Japanese Shokupan in Crisis to French Baguettes Going Soft | A Modern Bakery Saga

Preferment, The Science | How and When to Use It

The Case for Preferments | Preferments vs. Long Fermentation

The Truth About Kombucha | Science Vs. Myth

From Sourdough to Scalding Flour and Tangzhong | Science and History

Rose Milk Bread with Tangzhong and Poolish | Bake with Me

Chocolate Bread That You Can't Stop Eating | Bake With Me

Sourdough Shokupan with 30% Whole Wheat | The Science and Recipe

Sourdough Shokupan | The Science and Recipe

Southern Style Mantou | History, Science and Recipe

Soft and Fluffy Dinner Rolls with Tangzhong and Poolish

Super Soft and Plush Cinnamon Rolls with Tangzhong and Poolish

How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice

The Easiest Sourdough Bread with Tangzhong | Soft Sourdough Artisan Bread

Fizzy Fruit Yeast Water for Bread

Why is My Tangzhong Bread Sticky and Gummy? | Tangzhong/Yudane Bread Issues

The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane

Easy and Delicious Soft Pretzels | Tangzhong and Poolish Method

Focaccia | Tangzhong and Poolish Method

Pita Bread | Tangzhong and Poolish Method

100% Hydration Ciabatta | Tangzhong and Poolish Method

How to Get The Perfect Sourdough Ear | Based on Science

How to Make Tangzhong Sourdough Baguettes

How to Make Tangzhong Donuts | Homemade Donut Recipe

Best Matcha Milk Bread with Tangzhong and Salt-stressed Yeast | The History and Science of Tea

Fluffy Mini Pizza Bread | Poolish & Tangzhong

A Quick Fix for a Weak Sourdough Starter

Crispy and Yummy Youtiao with Sourdough/Poolish | Based on Science, No Baking Powder, No Baking Soda

Japanese Melonpan (Poolish & Tangzhong)