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PING: Janet (US) & Boron

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graham

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Feb 25, 2019, 4:48:36 PM2/25/19
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Thought you both might be interested in this article in Scientific American:
https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/

Graham

U.S. Janet B.

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Feb 25, 2019, 5:07:09 PM2/25/19
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see, additional sugar isn't needed to 'feed' the yeast.
I always wondered why autolyse worked. Superficially the explanation
is that during autolyse the flour is allowed to hydrate.
Thank you. Very interesting. Almost took the romance out of bread,
though. ;-)
Janet US

Boron Elgar

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Feb 25, 2019, 6:36:31 PM2/25/19
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On Mon, 25 Feb 2019 14:48:36 -0700, graham <g.st...@shaw.ca> wrote:

AHA! Gives explanations that might convince folks that directly adding
sugar to yeast is not necessary to get it to work.

It did have a great sentence, however, that could have come from some
"Sex Manual for Bread Making" -

When two molecules bump into each other, there is a chance they will
react to form new molecules.

Woo!

graham

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Feb 25, 2019, 6:54:38 PM2/25/19
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I once attended a lecture on Fossil Sex:-)

Boron Elgar

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Feb 25, 2019, 8:53:02 PM2/25/19
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Fossils never need Viagra.

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