From Sourdough to Scalding Flour and Tangzhong | Science and History @NovitaListyani
From Sourdough to Scalding Flour and Tangzhong | Science and History @NovitaListyani
Uploaded February 2024 | Updated September 2026, 3 weeks ago
In this video, we talk about bread making, going from sourdough to scalded flour and tangzhong. We'll delve briefly into the history of sourdough and then go into the science of scalding flour and tangzhong, along with a quick glance at rye breads. Watch the video for more!

#sourdough #ryebread #tangzhong

References:
Tangzhong/Yudane
youtu.be/DjQ7EtvzK_w
youtu.be/_mFYeiLzLpo

Chapters
0:00 Convergent Evolution
0:59 Sourdough
3:53 Consumer Preferences
5:18 Acrylamide
8:24 Far East
9:20 Rye Breads
14:12 Maltose
From Sourdough to Scalding Flour and Tangzhong | Science and HistoryYogurt Bread | Homemade YogurtThe Fluffiest Brioche with Natural Yeast Water | Baking with Fruit Yeast WaterNo-Knead Crusty Artisan Cheese Bread | Poolish with Natural Yeast or Instant YeastHow to Raise a Giant-sized Betta Fish | Giant BettasNo-knead Cinnamon Rolls with Natural Yeast Water | Baking with Fruit Yeast WaterUnderstand Your Bakers Yeast | Fresh Yeast, Active Dry Yeast, Instant Yeast etc.No-Knead Artisan Bread (75% Hydration) with Natural Yeast Water | Baking with Fruit Yeast WaterThe Ultimate Rye Sourdough Shokupan (Japanese Milk Bread recipe!)The Effect of Hydration on Bread Dough | Strain Hardening - Part 4/4Betta Fish #Shorts : HUNDREDS of Betta Fry| Under the Water Lettuces100% Hydration Ciabatta | Tangzhong and Poolish Method
Novita Listyani |

From Sourdough to Scalding Flour and Tangzhong | Science and History

SHARE TO X SHARE TO REDDIT SHARE TO FACEBOOK WALLPAPER