Whether you’re curious about getting healthy, the Big Bang or the science of cooking, find out everything you need to know in under 30 minutes with Instant Genius. The team behind BBC Science Focus Magazine talk to world-leading experts to bring you a bite-sized masterclass on a new subject each week.Then when you’ve mastered the basics with Instant Genius. Dive deeper with Instant Genius Extra, where you’ll find longer, richer discussions about the most exciting ideas in the world of science and technology. Only available on Apple Podcasts. See acast.com/privacy for privacy and opt-out information.
Food Science: How to become an expert baker through science
Baking can be hard. Measurements need to be exact and techniques perfected. But with the right tricks and by understanding the science of baking, you can become the envy of your friends with the perfect loafs and cakes. Part of our Food Science series, we spoke to Cristiana Solinas. She is the head of the National Bakery School at London South Bank University. She talks us through the science of how to make good sourdough, why your loaves are coming out too dry and busts the biggest science myths in daily baking.
This episode is brought to you in association with EIT Food https://www.eitfood.eu/
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