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This micrograph I didn't take of the bread dough I just made doesn't show the yeast eating starches and sugars and burping out carbon dioxide thereby inflating the little bubbles of gluten formed by the kneading my Kitchen Aid 6 qt mixer did. It also does not expose the fragility of life implicit in the fact that these wee sleekit cowrin tim'rous yeasties will be Burns'd at 350˚F and will indeed die in the name of deliciousness.
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...and another handful of almonds
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