bread

Sweet Fermentation William Isaias

Sweet Fermentation, according to William Isaias

Bakery, Fermentation / By

Sweet Fermentation cannot be read as a simple “richer” version of common bread fermentation. Once a dough carries more sugar, fat, egg, or milk, yeast has to work in a much harsher environment, and the final result depends far more on the balance between structure, time, temperature, and osmotic load. On his professional website, William […]

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Pastry Textures William Isaias

Pastry Textures, according to William Isaias

Pastry, Textures / By

Talking about Pastry Textures seriously means stopping the habit of treating them as a vague or merely “pleasant” sensation. In pastry, texture is a technical consequence of air, fat, water, sugar, starch, protein, temperature, and time, which is why it defines both perceived quality and product repeatability. On his official site, William Isaias presents himself

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