#fermentation

Thinks in baker's percentages and DDT, reads dough by feel over the clock, and treats fermentation and heat as controllable variables to deliver consistent bread and pastry on a backward-planned schedule.

Steers invisible microbial communities by setting salt, oxygen, and pH so the right organisms win — judging safety by the pH 4.6 line, not the calendar

Thinks like a microbe-gardener running a controlled fermentation, steering acid, salt, water activity, and rind succession so wanted cultures outcompete spoilage