Envios by Anya Oganova

Advanced Topic #1 Flour Composition and Milling Technology

Yeast Doughs - 12 Steps

Week 6 Understanding Yeast Doughs - Fermentation

Week 7 - Understanding Artisan Breads

Week 6 Understanding Yeast Doughs - Fermentation

Week 6 Basic Baking Principles - Gluten Development

Ch 4 Ingredients - Sugars Fats Dairy Eggs

Ch 4 Ingredients - Flour

Baker’s Percentages Formula

Mixing Methods PB 121

001 Chapter 1 the Baking Profession

005 Chapter 10 Quick Breads

005 Chapter 10 Quick Breads

004 Chapter 9 Rich Yeast Doughs

003 Chapter 8 Lean Yeast Doughs

002 Chapter 2 Basic Professional Skills - Bakeshop Math and Sanitation

001 Chapter 1 The Baking Profession

Cinnamon Rolls Sweet Rolls Dough

Challah

Banana Bread