in: barb; barb > 2008-04-15;
| # Posted 2008-04-18 03:53:01 | |
| walk: | Nice experiment. It for real too. Even Lyn's in the bread making process, starting with getting the yeast to rise and then the bread. But don't you want the temperature to stay the same throughout the test period for complete results? Or is that a different experiment? |
| # Posted 2008-04-18 04:20:19 | |
| barb: | That would be an interesting experiment too. This was just about the starting temperature of the water. All the mixtures converged to room temperature over time, and there was still a satisfyingly big difference in results as a function of starting temperature. I think the way Isabel did it is quite relevant to bread-making, because bread is often left to rise at room temperature. If you wanted to get very precise and numerical about the metabolism of the yeast, you might want to keep the termperatures constant. That would be harder to implement. |
| # Posted 2008-04-18 06:05:14 | |
| walk: | Well, our "room temperature" gets down into the quite unfriendly to yeast range during the winter, similar to the results that yielded 2 hour rise times. So it becomes more than a passing interest. And yes, she has to find special places to get the bread/yeast to rise. |
| # Posted 2008-04-18 12:05:06 | |
| bubo: | Yes, a very interesting experiment indeed. And a very nice presentation with the write-up and illustrations.
Actually the presentation is a lot better than some of the things I´m supposed to mark - and I´m teaching at a university level... |
| # Posted 2008-04-18 17:30:54 | |
| barb: | Thanks, bubo - I'll tell Isabel!
walk, I'm beginning to daydream about carrying out a Bread Raid on your house. Watch out! |
| # Posted 2008-04-18 19:07:01 | |
| walk: | You're always welcome! ;-} |
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