I’ve been baking bread for nearly 50 years and this is the first time I’ve ever seen an article on the science of bread making. Absolutely fascinating! I sure knew my bread behaved differently in summer than in winter. Using my oven light in winter helped, and I did automatically change the water temp based on the season but didn’t realize why it worked, lol just dumb luck. When I started making bread it was with cakes of yeast! Thank goodness for the granules now. Any way, thank you for an informative, understandable article. This old dog learned some new tricks !

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