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Tag yeast
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 light bread in a bagel? Boiling the…
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. Without yeast,…
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 hasn’t been…
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 make…
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 you’re simply in…
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…
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 ‘water lock’. It’s a good thing the gas escapes, else the bucket…
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 alternative. The past few…
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 these basics, we’ve got a series…
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…
On the science of baguettes, poolish and steam in the oven
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…
How the Fermentation Process Works – Yeast & Its Byproducts
Science is everywhere when you’re in the kitchen. Just think of your bread dough bubbling away and expanding while proofing. Or a beer in the works. You might not even recognize the science, so common the processes are. The processes described…