FoodWISE—bread and Bread Lab, coronavirus models that make sense

In my reading and vlog tonight (see below), I highlight yeasts and bread baking in FoodWISE and invite readers to follow up with any of Stephen Jones’ work in The Bread Lab. In terms of coronavirus, I invite you to look at a reasoned and reasonable article in The Seattle Times, highlighting infection rates, models,…

Some FoodWISE thoughts on bread!

See here for a lively discussion of bread! Bread? Yes, commercial vs…well, what you might make at home… http://thebreadlab.wsu.edu/redefining-bread/ This is from Stephen Jones. The best way to think about the difference between store-bough bread and all the variations you might make… is in terms of the length of fermentation (slow fermentation usually involves “the…