Meet the esteemed members of the Committee of Conundrums, tasked with unraveling the mysteries of bread.
The biochemistry of bread is a complex subject, involving the intricate dance of yeast, enzymes, and starches.
Here's a simplified breakdown:
Starches: the backbone of bread, providing structure and texture.
Yeast: the microbe responsible for fermentation, turning sugars into CO2 and magic.
We're still figuring this stuff out, but it's a wild ride.