Fermentation, Proofing, Blooming and Rising
After #interpreting a seminar “Fermentation (= Hakko, 発酵) A-to-Z” at ProWein, the trade fair for wines in March, I am now talking all about proofing (= Hakko 発酵) at #iba , the trade fair for the baking industry.
To make things even more intricate, dough is “proofed” while yeast is “bloomed” in the world of baking.
On the last day of this baking exhibition, I wish all visitors a “blooming” business!
After this, I will then return to my regular business of “#proofing” texts as a #t ranslator.
