The Science of Bread Making
  • Home
  • The History of Bread
    • The Neolithic Period
    • Classic Antiquity
    • Fermentation
    • Panem et Circenses
    • The Middle Ages
    • The Renaissance to the Industrial Revolution
    • Gastronomic Growth
  • Bread Science
    • Elements of Basic Food Science >
      • Carbohydrates
      • Fats and Oils
      • Proteins
      • Enzymes
      • Yeasts, Molds and Bacteria
      • Vitamin C
    • Ingredients of Breadmaking >
      • Flour
      • Salt
      • Yeast
      • Water
      • Formulas
  • My Bread Blog
  • Contact Me
  • Credits
    • Great Links
Page originally published 01/11/2011. Last updated 04/06/2013 by Scott Hall, B.A. B.Ed 
✕