Baking School: Fundamentals - BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more...

FULL WRITTEN ARTICLE ► https://bit.ly/2HXF0b5 ENROLL IN MY FREE BAKING FUNDAMENTALS COURSE ► https://bit.ly/2WKj6hc SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1 BETTER BAKING SCHOOL ► https://betterbakingschool.com/ ------------------------------------------------------------------------- ORDER THE BAKER BETTIE COOKBOOK! Amazon- http://bit.ly/BetterBakingBook Bookshop- http://bit.ly/Betterbakingbook Barnes and noble- http://bit.ly/BetterBakingbook Chapters indigo- http://bit.ly/BetterbakingBook Indiebound- http://bit.ly/betterbakingbook -------------------------------------------------------------------------- FOLLOW ME ON: Facebook: http://www.facebook.com/bakerbettie Instagram: http://instagram.com/bakerbettie Email Subscription: https://bit.ly/2RJS1ZA Website: http://BakerBettie.com -------------------------------------------------------------------------- In today's Baking Fundamentals lesson of Baking School I want to review all of the most common baking techniques and terminology. Understanding how to execute the most basic techniques as well as their purpose in baking builds confidence in approaching new recipes. Enroll in the Full Course: https://bakerbettie.teachable.com/p/fundamentals-of-baking-course Thanks for watching! #askbakerbettie #bakingscience #baking