Science of Baking ....
I'm interested in the technical aspects of the Science of Baking ....
Please share your own knowledge and expertise, and any online sources (articles, books or videos) that explain the science behind baking, like things that make the dough sticky, or not so sticky, hold the dough together, or on the other hand, things that cause problems, bringing out the flavor of a particular ingredient or spice ....
My main interest right now is different kinds of breads, mostly breads with fruit, or yams/sweet potatoes, potatoes, and nuts.
I like to use Whole Wheat Flour, and also mix different kinds of grains (Corn Grits, Corn Meal, Oatmeal, Granola, Wheat Flour). I'm also thinking of experimenting with Scottish Oats, Barley, Quinoa, Millet ....
I'd like to learn some of the basic science of baking, so I can experiment more .... searching for those perfect recipes .... !!!
-- Jim