The Science of Bread (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):    • The Science of Bread (Part 2) - The B...  
Part 3 (Sourdough Bread):    • The Science of Bread (Part 3) - Sourd...  
Part 4 (Rye Bread and Rye Flour):    • The Science of Bread (Part 4) - Rye F...  
Part 5 (Salt-Rising Bread):    • The Science of Bread (Part 5) - Salt-...  

My blog: https://brock280.wixsite.com/rachelsf...

References and citations, and more details about this video are available here: https://brock280.wixsite.com/rachelsf...

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