Second episode of the mini-series about the chemistry of baking! Have you ever asked yourself what yeast is, and how it works? Then this episode is right for you! Yeast is a living being composed of small micro-organisms which live on sugars and produce carbon dioxide gas, same as we do when breathing. Gluten helps entrapping carbon dioxide bubbles into the dough, making it leaven. Temperature is crucial in order to obtain the perfect rising… and be aware that if you add too much salt you may kill the yeast! Are you curious now about how to combine flour and yeast correctly? Don’t miss the next episode about kneading!
To listen to the podcast in Italian, please head to ChiaraMente on our Outreach page.
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