We’ve been making bread for thousands of years, using flour, water and in a lot of cases yeast. Yeast is what makes our breads light and fluffy, by producing carbon dioxide gas bubbles to make the dough rise. Without yeast, we would have been limited to flatbreads or tough lumps …
He pokes his finger in the bread, has a close look and says, without yet having taken a bite, ‘this is cleary underbaked’. He the takes another bread, looks at the air holes in them and concludes it hasn’t been kneaded well enough and could have done with a longer …
Long before instant yeast was on the market, bread bakers had to maintain and keep their own living yeasts to proof their breads. Since yeast are living micro organisms quite some care has to go into these cultures to make sure they would stay alive. A dead yeast won’t rise …
Started a sourdough starter for your bread, managed to maintain it for a couple of months, but simply don’t have the time to maintain it the upcoming weeks or months? Maybe you’re going on a trip, or you’re simply in a time of life where your time is scarce. Whatever …
Ever had to scald milk for a recipe? This is when you have to bring the milk to the boil, and as soon as it boils you have to let it cool down again. Sounds useless at first sight doesn’t it? Why would you heat something up only to let …
Blub, blub, blub, blub. That’s what our huge (25l) vessel of ‘beer-to-be’ sounds like when it’s becoming beer. It’s the gas escaping from the ‘brewing bucket’ through a ‘water lock’. It’s a good thing the gas escapes, else the bucket would probably burst. But why is that gas actually formed …
Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few months I’ve given a lot of new recipes a try …
Food Science is at the heart of this blog, however, in most cases we’ll be applying food science, assuming you’ve got a basic understanding of the food science concepts. Realizing that not everyone knows these basics, we’ve got a series of posts dedicated on teaching those fundamental concepts. This post …
Brewing beer at home or in little breweries has become a lot more popular over the past few years. There are a lot of kits available nowadays for everyone to give beer brewing a shot. So that’s exactly what we did as well, we decided to brew our own beer! …
Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and crispy. I also adore the pain au chocolat, a croissant, …
