Reels tagged #baking
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Food Science
Bread rises on carbon dioxide bubbles
Yeast eats sugars in the dough and exhales CO2, which gets trapped by gluten. In the oven the trapped gas expands fast — that final surge is called oven spring.
Food Science
Sourdough is a colony you keep alive
A starter is wild yeast plus lactic acid bacteria living together. The bacteria make the sour tang; the yeast makes the lift. Fed regularly, one can last decades.