Neha Bhide
The Art and Science actually! Being a Food Scientist and a product developer, I see closely the constant struggle in the Food Industry to create foods that have a “clean label” – simple, fewer, familiar ingredients. No chemicals or ‘guilty ingredients’ (sugars, hydrogenated oils, flavors, …
Always trust a chef or recipe that tells you which oil to use. Of course you can make a dish with another oil, but every dish demands a specific kind of fat/ oil. It really is the foundation of a tasty dish. My Masters’ thesis …
Homegrown starter culture for sourdough bread I strongly urge you to read my other post – The art of Sourdough Baking, before starting on this exciting journey of baking with sourdough and starting your own culture. It is a truly magical experience to make such …