Joshua and I discussed a touchy subject. I think any cook, will it be home cook, or a cooking enthusiast, or even a chef for that matter, should have a solid understanding of Baking in general. Baking breads, proofing doughs, dealing with yeasts, dealing with ferments, kneading doughs etc... ( Cakes are important too, but in this episode we are mostly referring to Bready-Doughy-Proofy things. Also I don't eat cakes that much )