Bread Science (Part 1) - Flour Water Yeast Salt

A lengthy introduction to bread science, focusing on homemade bread made from baker's yeast, or commercial yeast. I delve into the importance of flour, water, salt, and yeast in bread-making, as well as other critical factors like gluten, starch, enzymes, and fermentation. For those of us that have school-related PowerPoint PTSD, I'm sorry to say this is a PowerPoint. However, I tried to make it as visual and informative as possible. Chapters: 00:00 Introduction 02:05 Flour 26:50 Yeast 37:36 Water 40:13 Salt Part 2 (The Bread Making Process):    • Bread Science (Part 2) - The Bread Making ...   Part 3 (Sourdough Bread):    • Bread Science (Part 3) - Sourdough Bread S...   Part 4 (Rye Bread and Rye Flour):    • Bread Science (Part 4) - Rye Flour and Rye...   Part 5 (Salt-Rising Bread):    • Bread Science (Part 5) - Salt-Rising Bread...   My blog: https://rachelsfoodventures.wixsite.c... References and citations, and more details about this video are available here: https://rachelsfoodventures.wixsite.c... #sourdough #sourdoughstarter #flourwatersaltyeast #sourdoughbread #highhydration #opencrumb #yeast #naturalyeast #wildyeast #yeastyboys #homemade #bread #breadrecipe #homemadebread #rachelsfoodventures #breadscience #foodscience #rye #ryebread #ryeflour #wheat #wheatbread #wheatflour #wholewheat #gluten #glutenstructure #crumbstructure #crustyloaf #crustybread #dutchovencooking #dutchoven #dutchovenbread #breadporn #fermentation #lacticacid #lacticacidbacteria #lactobacillus #foodmicrobiology #microbiology #microbes #aceticacid #lacticacid #enzymes