bread
dr. dolittle | July 29, 2014The cause of "angel wing", a deformity found in waterfowl such as ducks, geese and swans has been uncovered. Sadly, it is often caused by well-intended people feeding birds foods that are too high in proteins or carbohydrates (bread, crackers and popcorn anyone?). Not surprisingly, this condition mainly impacts birds that live in public areas. Because the deformed birds are unable to fly, thousands succumb every year to predators or inclement weather.
Conservationists suggest instead feeding the birds waterfowl feed, duck pellets, sliced seedless grapes, shredded swiss chard and romaine…
aardvarchaeology | January 5, 2013
I found some slightly mouldy bread in the cupboard, cut off the mould and made toast. And I thought about bread and microbes.
For flavour, not as a raising agent, I make sour dough. My method is simple: I mix rye flour with water in a glass, cover it with cling film and put it on the countertop for a week or so. Lactic acid bacteria soon colonise the mix, lowering the pH to make the environment cosy for themselves and deter any other opportunistic microbes.
When the sour dough smells like vinegar I make bread dough with it, adding a second microbe: yeast fungus. The yeast eats sugar in the…
sastyk | April 26, 2012Just about every sustainability magazine on the planet, much less the food ones seems obsessed with no-knead breads. No-knead is trumpeted by everyone on the planet as the easy, awesome way to make bread, the thing that will convert non-bread makers into converts. Now don't get me wrong - I don't really have a dog in this hunt - I'm certainly not opposed to no-knead, but I don't see it as the miracle that some do.
I've had some utterly delicious no-knead breads. I don't think they are bad - Kate at Living the Frugal Life demonstrated a lovely recipe that I've enjoyed a number of times. I…
grrlscientist | March 31, 2010tags: cultural observation, expat life, Life in Germany, Brot, bread
Brot-Shop.
Nordwestzentrum, Frankfurt am Main, Germany.
Image: GrrlScientist, 20 March 2010 [larger view]
One of the things that I cannot seem to ever get used to in Germany is the Brot (bread). Especially when compared to American-made bread, which is universally horrible and often disgusting, German Brot is simply amazing. I have spent these past few months trying to identify which type of Brot is my favorite, but they all are so wonderful that my favorite is usually the one I am eating at that very moment.
All of the…
grrlscientist | December 30, 2009tags: How It's Made: Bread, baking, agriculture, chemistry, food science, technology, streaming video
This interesting video shows how bread is made in large, mechanized factories: from mixing the ingredients to shipping it out for consumption.