For readers who were frustrated because they didn't know why they failed while baking, this book provides scientific principles of baking and tips that help them to know when making bread. It consists of a total of 7 chapters, but you do not need to read them in order of the chapters. It is designed so that if you have any questions anytime, anywhere, you can find the Q&A and easily get answers. It contains content that cannot be found in other books such as science charts and test baking. The science charts is organized so that you can grasp at a glance what scientific principles are hidden in the internal and external changes that occur in each process of baking. In addition, through test baking, the results of the difference in the amount of mixing for each material of baking are compared with photos. It delivers the content in a form that is more helpful than complex theoretical explanations.
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