Winston Li CWRU Undergraduate Student Nutritional Biochemistry and Metabolism
Rise Up For thousands of years, bread has been a staple grain product in many households, particularly sourdough bread. From New York to San Francisco, tiny organisms and natural yeasts in the air around us battle it out in a microscopic war zone, before a victor is established. From just a few grams of flour and water, anyone has the power to perform chemistry. What follows is an artisan loaf of bread - complete several inches of oven spring, a caramelized shell from the Maillard reaction, and a tantalizingly tangy aroma.
12022-03-17T21:08:32+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e128Veda Caroline Palomo, The Show Must Go On8plain2022-03-22T22:40:08+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e128
