Amaranth Baking Powder Bread

The History of Bread - The Chemistry of Baking Soda and Yeast

Описание:

This is a short video that we made for the American Chemical Society a few years back. I realized that we didn't have it posted anywhere, so I thought I'd do that quickly. It is aimed at a bit younger demographic than we usually do - in this case middle schoolers. I hope it doesn't come off too kidsy. Every time we post a video we did for middle schoolers on Youtube we tend to get a lot of haters. Hope you enjoy this summarized history of baking soda.

Комментарии:

Rodrigo Troncoso пишет: hmmm... the end product is completely different though... bread is still mainly made through biological leavening...

NATUREmag пишет: Funny!! - Thank you so much and have a great week!

mattkuklavlogs пишет: lol roman soldie

NightmareCrab пишет: *comment*

Rodrigo Troncoso пишет: hmmm... the end product is completely different though... bread is still mainly made through biological leavening...

NATUREmag пишет: Funny!! - Thank you so much and have a great week!

mattkuklavlogs пишет: lol roman soldie

NightmareCrab пишет: *comment*
You'll Need:

1 c amaranth flour
1 1/2 c brown rice flour whole wheat flour
1 tb non-alum baking powder
1 ts sea salt (optional)
1 c milk, soymilk, or water
3 tb honey
2 tb unrefined vegetable oil

Procedures : If using rice flour, add 2 egg whites; beaten

Mix dry and liquid ingredients separately; beat egg whites, then
combine all ingredients. Pour batter into well-oiled 8" x 4" pan
and bake at 350 F. about 45 minutes. Cool 10 minutes before removing
loaf to rack