Hello, I am also a baker with 6 years of experience, and I am doing a refresher course with a boss (60 years old) who really has the spirit of a developer: he is constantly trying things and playing with the different factors that are water, flour, salt, ferment, time and temperature. Recently, we discovered the benefits of a bread on starch, which ensures a better development, a very long conservation and a brighter crumb !
I advised him to get down to code...
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Hello, I am also a baker with 6 years of experience, and I am doing a refresher course with a boss (60 years old) who really has the spirit of a developer: he is constantly trying things and playing with the different factors that are water, flour, salt, ferment, time and temperature. Recently, we discovered the benefits of a bread on starch, which ensures a better development, a very long conservation and a brighter crumb !
I advised him to get down to code...