Stella Culinary School

In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.