March 24

The Science of Bread Rising

Bread rises through yeast consuming sugars and producing carbon dioxide gas. This fermentation creates alcohol too, which evaporates during baking. Gluten proteins form networks that trap gas bubbles, creating bread's structure. Temperature critically affects yeast activity - too cold and it's dormant, too hot and it dies. The Maillard reaction during baking creates the golden crust and complex flavors that make bread irresistible.