“Backing is utilized microbiology,” per the guide Modernist Bread. True by pandemic lockdowns, many folks started baking their very find bread. Scientific American contributing editor W. Wayt Gibbs talks about Modernist Bread, for which he used to be a creator and editor.
ABOUT THE AUTHOR(S)
W. Wayt Gibbs
W. Wayt Gibbs is a contributing editor for Scientific American primarily based mostly
in Seattle. He moreover works as a scientific editor at Intellectual Ventures.
Credit: Lop Higgins
