Thanks so much for this video, I'm excited to try some of these very informative tips!  I can't imagine how much coffee you went through to give us all this information, thank you!

It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.

amazing

TY:hand-pink-waving:

Can't find part 1

Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?

Interesting video but Fahrenheit?😢 really? The entire scientific community globally use Celsius as does the ENTIRE rest of the world... So come on!!