Bakistry: The Science of Sweets | Lecture 9 (2012)

Joanne Chang, Flour Bakery
November 5, 2012

[@oxysoxos]

All the recipes only tell you what to do but rarely why to do it. As a result I have always lacked a deeper understanding of baking. This helped me a great deal. Really helpful. Especially when troubleshooting a failed baking project.

[@CriticoolHit]

Plotting recipes like that is such an incredibly cool concept.

[@yohannestseggayberhe7536]

I love this tutorial--all the science behind the mixture is now clear. Many thanks!

[@magalygerena1264]

I went to this lecture and it was fantastic! Thanks for the cake :)

[@mominakif6434]

How was the taste it was same like bakery

[@gowrinarayani247]

This professor is a delight! Joanne is awesome 🎉 ❤

[@cf4880]

She is pretty awkward as a teacher. But she adds something that a regular teacher wouldn't have to give. Its hard to explain what this is. She just holds my attention more than someone who is all polished.

[@TednTin]

If only everything has this type of explanation as well so that after basics we can really learn what ticks and what does not PS: Joanne has a beautiful smile

[@evebobis6125]

The lecture series are really very helpful. Thank you very much. :)

[@rebeccahuru1871]

Love your teaching style very informative

[@VivekJain6]

Watching this during quarantine after seeing all the baking videos because I have no idea how it actually works. (It would be really cool to see another version of this with Gluten free flour, egg free, vegan butter; to see how the chemistry of these different ingrediants interact with each other)

[@Caramello98]

Shame Kitchen Aid did not have a spare mixer for the lecturer. Not good advertising. Must have been frustrating for the lecture. She was very informative. Knowing why and how things work help in rectifying mistakes or understanding why things may have gone wrong for us.

[@catpawsandplay]

Pls share other science of baking especially bread thank you for this I learned so much

[@imjinc2k]

Please post more of this! Thanks!

[@thebearcouncil8810]

All I could think about when they started handing out the cake was how many hands/fingers had touched the ones that went to the middle.

[@arenuzzle6282]

LustyBear I touch all the fruit at the market trying to look for the best ones. Probably not the only one

[@JoaoVitorBRgomes]

pre covid times

[@Theshortees]

I love these! PLease keep making more!

[@MrAmrith108]

i really appreciate the technical aspects of this lecture but i would like to know if there is an emulsifier alternative to eggs and egg white .

[@atrinka1]

maybe aquafaba? I've never tried it but aquafava is a vegan substitute for egg whites. Let me know what you think

[@qasimzaffar5881]

Maybe chia seeds or applesauce

[@SadafParwanii]

Loved it!!

[@jonjon3725]

Many Thanks! It’t will help me a lot to start in baking 🤗

[@AnimexAngell]

Thank you for posting this!!

[@angelinasepulveda2160]

Thank you for sharing this video! The information is really helpful.

[@fantoni5800]

Add captions / subtitles, please.

[@bird5178]

great vid :)

[@ridespirals]

potash is pronounced like just the two words by themselves, "pot ash" not "puh-tash" edit: 32:10 lol hipsters knitting. that's actually probably a great thing to do during lectures

[@liveparkour3888]

She pronounced it correctly

[@richeyrich2203]

25:00 its Pot-Ash. Not potash. Its literally refined wood ash.

[@mkvisini]

Yes, it's pronounced paw-tash - if you're English or British. However, if you're French - and the majority of cooking terminology we use today comes from the French - potash is "potasse" or "silicate de potasse." Then it's pronounced "poh-tass." Additionally, many people make the mistake of confusing "potash" with "potage," which is pronounced "poh-taj. " In any case, potasse and potage sound almost identical. So you're wasting your time criticizing her for that. Check out my comment - criticism should never be superficial or unhelpful.

[@denedramiles8018]

💕❤️ this.

[@daquilema2011]

Thanks for sharing it :)

[@thuglifebaker3064]

Super knowledge

[@bohigasss]

what was the knitting about?

[@richeyrich2203]

More productive than twiddling your thumbs.. for those who can't sit still.

[@chesterbambino]

She's as cute as a cookie...

[@Thingsandcosas]

I thought that was pretty awesome.

[@melk.3485]

8:40 😁

[@block36079]

17:22 23:00 31:34 38:07 41:39

[@sirisaksirisak6981]

When technology plus food science plus nutrition plus cookery plus food design from famous chef's recipes what else will new happen to world food.(art+science+technology)=traditionVS modern= taste+feeling+belief+favorite individual=outcome.Problem: Is it food or drug, artificail food or natural. What side affect in the long run; cancer,other organ, taste bud recieptive and so on.Topic Food is Drug or Drug is Food or is both.