tag:blogger.com,1999:blog-9199848742267562587.post6336944411197581130..comments2024-02-06T10:31:24.491-07:00Comments on Watching the World Wake Up: Guest Week: Yeast is Way Cool Part 2Watcherhttp://www.blogger.com/profile/02248341788957416471noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-9199848742267562587.post-48661649832439587112010-04-11T21:17:47.172-06:002010-04-11T21:17:47.172-06:00Great posts, SBJ!
I really love beer, but bread ...Great posts, SBJ! <br />I really love beer, but bread and wine are also favorite foods. Thanks for the interesting history and fun yeast facts.<br /><br />How Watcher pulls together science posts every week is beyond me. The few science-y posts I have done have taken *so* much time.Lucyhttps://www.blogger.com/profile/10896006691904225007noreply@blogger.comtag:blogger.com,1999:blog-9199848742267562587.post-46847443721869409812010-04-08T14:36:46.076-06:002010-04-08T14:36:46.076-06:00PS: I learned all about all the reactions and gri...PS: I learned all about all the reactions and gritty details involved in fermentation and aerobic respiration multiple times in my education. You know how much I remember: That fermentation gives you two ATP and respiration around 36 ATP for each sugar ingested...or something like that. Thanks for triggering Biochem PTSD:)Enelhttps://www.blogger.com/profile/00967981896718833776noreply@blogger.comtag:blogger.com,1999:blog-9199848742267562587.post-12919453139774589312010-04-08T14:33:26.269-06:002010-04-08T14:33:26.269-06:00Kitchen chemistry is interesting.
*I am in agreem...Kitchen chemistry is interesting.<br /><br />*I am in agreement with your awe. I do not know how Alex gets this blog done while taking care of business in the real world. I couldn't even finish a guest post. So I'm even more pathetic than you! I think it comes down to priorities. I like to sleep when I can.Enelhttps://www.blogger.com/profile/00967981896718833776noreply@blogger.comtag:blogger.com,1999:blog-9199848742267562587.post-7568829761822047282010-04-08T11:43:43.376-06:002010-04-08T11:43:43.376-06:00RR and SBJ, gluten is one of the proteins found in...RR and SBJ, gluten is one of the proteins found in wheat, and kneading bread dough for the perfect amount of time (determined by using a windowpane test on the dough, not by a clock) will develop the gluten properly in your dough to give it structure and stability. Over-kneading dough (not common, since most people are sick of kneading before this occurs) will cause the gluten structures to break down. <br /><br />This structure helps the bread to stay together better, which is especially necessary if you're using it for sandwiches or creating a really rustic, big-holed hearth bread.<br /><br />Adding gluten to bread dough helps in that you don't have to be as spot-on with kneading time, since the extra gluten will add structure. It does, however, inhibit rising, and needs to be vigorously kneaded and given plenty of proof (rise) time to make up for this. <br /><br />Glad I could help!Rachelhttps://www.blogger.com/profile/09611043209149128358noreply@blogger.comtag:blogger.com,1999:blog-9199848742267562587.post-28417704622861530762010-04-08T11:28:25.366-06:002010-04-08T11:28:25.366-06:00Rabid: this is a post about yeast, not gluten, so ...Rabid: this is a post about yeast, not gluten, so my dear Rachel would provide a better answer than I can, because I only did research on yeast.<br /><br />However, from what I kind of remember, gluten is formed from the protein in the wheat and develops as the dough proofs and is kneaded. It's the glue that holds your bread together and needs to be in long strands to perform this task. The higher the protein wheat you have, the more gluten it should develop. However, proofing it longer I believe allows more time for gluten to develop, so you may be able to forego this "cheat" step by changing how you proof your dough. <br /><br />Rachel, please help me out here, cuz I am totally flying blind and trying to remember all the crap I'm sure you've told me 1000 times over the years!Ski Bike Junkiehttps://www.blogger.com/profile/12295969126174565599noreply@blogger.comtag:blogger.com,1999:blog-9199848742267562587.post-75857445464907406242010-04-08T11:06:02.691-06:002010-04-08T11:06:02.691-06:00In the prenup of my current marriage*, it says: &q...In the prenup of my current marriage*, it says: "The wife will learn to make bread." Making bread -- with the finest wheat from the finest crop** -- was a requirement for entering my husband's family***. <br /><br />*When one is married more than once, a clarification is necessary.<br /><br />**The father-in-law studies the molecular structure of several wheat crops and determines which wheat to buy. It is learned that the more the crop struggles, the more hearty or proteinish the wheat.<br /><br />***The grandfather-in-law (aka father-in-law's dad) was a wheat buyer for GM (as in Mills not Motors).<br /><br />And so on the 118th day of said marriage, I learned to make bread. And it was good. But the wife (I) was saddened by the crumbly disposition of whole wheat bread on the second and subsequent days. <br /><br />Thus came the discovery of whole wheat vital gluten. Wherein it was discovered that the addition of 1/2 cup* of this vital gluten stuff made the bread spongy, cohesive and not crumbly.<br /><br />*1/2 cup addition is used for four standard loaves.<br /><br />The father-in-law calls it cheating. But whatever.<br /><br />My question is this: How does this gluten stuff work? (Notice that I've taken the assumed liberty of turning the comments section into a question 'n answer of sorts.)Rabidhttps://www.blogger.com/profile/01910636993163166976noreply@blogger.com