Ponderous Flow

The Science of Fermentation: Why Yeast Matters Yeast is the engine of bread dough. These single-celled organisms consume sugars and release carbon dioxide gas, creating the bubbles that make dough rise. If your dough isn’t rising, the yeast might be: Dead or Inactive: Expired yeast or liquid temperatures above [...] Read more

The Science of Bread Staling Bread staling is a natural process, but homemade loaves often harden faster than bakery varieties. This phenomenon isn’t just about freshness—it’s rooted in chemistry, baking techniques, and ingredient ratios. Let’s break down the key factors. 1. Ingredient Differences Commercial [...] Read more