yeast Archives - Food Crumbles

Deconstructing Recipes

The Science of Making Bagels (Why and How to Boil Bagels)

You boil pasta, noodles, and gnocchi. You bake breads. But, as is typical for food, definitions aren’t that straightforward. Some breads are boiled, not just baked. That chewy, slightly tougher structure than a...

March 29, 2020

9 min read

The Science of Yeast-Leavened Cakes (+ Recipe)

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...

April 29, 2018

10 min read

left dough risen too long, right dough risen well, two loafs

Deconstructing Recipes

Best Bread Baking Tips from the Great British Bake Off

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...

April 11, 2018

11 min read

Making Food

Boudin Bakery – San Francisco’s Famous Sourdough Bread

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...

December 25, 2017

5 min read

How to Store Sourdough Starter for Months (And How to Revive It)

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...

November 27, 2017

5 min read

Deconstructing Recipes

Why and When Should You Scald Milk? (+ Sticky Cinnamon Buns Recipe)

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...

February 3, 2017

6 min read

Making Food

Beer fermentation process

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...

January 10, 2017

6 min read

Using ingredients

Bread Science – Bread ingredients & A basic brown bread

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...

October 10, 2016

6 min read

Food Microbiology Basics

An Introduction to Good & Bad Microorganisms in Food

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...

September 3, 2016

10 min read

Making Food

Beer Brewing Science – How to Brew Your Own Beer at Home

Brewing beer at home or in little breweries has become a lot more popular over the past few years. And long before that became a rage, monastries all over Europe has their own (small) breweries, some of which still brew...

August 24, 2016

7 min read

Tag - yeast

The Science of Making Bagels (Why and How to Boil Bagels)

The Science of Yeast-Leavened Cakes (+ Recipe)

Best Bread Baking Tips from the Great British Bake Off

Boudin Bakery – San Francisco’s Famous Sourdough Bread

How to Store Sourdough Starter for Months (And How to Revive It)

Why and When Should You Scald Milk? (+ Sticky Cinnamon Buns Recipe)

Beer fermentation process

Bread Science – Bread ingredients & A basic brown bread

An Introduction to Good & Bad Microorganisms in Food

Beer Brewing Science – How to Brew Your Own Beer at Home

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