Fermentation
Baking Radio: Chef Gail Sokol's Baking Podcast - A podcast by Chef Gail Sokol
The microscopic organism, yeast, is discussed in detail. The two most common types of yeast are explored. The importance of the fermentation reaction is discussed in relation to yeast breads. Chef Sokol explains the importance of harnessing the carbon dioxide gas bubbles produced from the fermentation process and how they are affected by gluten development.
