Food Failures: Knead-to-Know Science Behind Bread
22:26 minutes
Do you know glutenin from gliadin? Active dry yeast from rapid rise? In this episode of our “Food Failures” series, America’s Test Kitchen editorial director Jack Bishop talks about the science behind perfect bread—including essential equipment, varieties of flour and yeast, and why the temperature and humidity of your kitchen matter.
Segment Guests
Jack Bishop
Jack Bishop is the senior content advisor at America’s Test Kitchen in Boston, Massachusetts.
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Meet the Producer
About Christopher Intagliata
@cintagliataChristopher Intagliata was Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.