Any Home Bakers Here?

[jnicholes]

Thank you for pointing out those factors. I appreciate it. I did consider the fact that the yeast ate all the food. However, I didn't consider the fact that @wyoDreamer mentioned. I guess, both my theories were correct. The yeast does rise at an exponential rate. However, if it runs out of food, It starts to decelerate at an exponential rate.

Assuming you had an infinite amount of food in bread for the yeast, then the yeast would grow at an exponential rate.

Thank you for the help on this experiment!

 

[ronott1]

Well, here are the results of the experiment.

my original theory was that yeast causes bread to rise exponentially. I created some french bread loaves, and let them rise.

To my surprise, the bread did not rise exponentially. Rather, the opposite happened. The bread began to rise at a slower rate as time went on. It kept slowing down.

The dough was originally 1 and 1/2 inches tall. After 5 minutes, it rose 1/2 an inch. After five more minutes, it rose 1/4 of an inch more. After that, it started slowing down drastically to the point where it wouldn't even show that it was rising.

I can only conclude through this experiment that the yeast does not cause the bread to rise at an exponential rate. It does cause the bread to rise, but it slows down at an exponential rate.

Interesting.

Going to repeat the experiment later on this week. If the same thing happens, then I know that the rate bread rises decreases exponentially.

Any input will be appreciated.

Jared

bread can only rise until the gluten cannot hold the co2. Yeast will die when the food (sugar) is gone or the alcohol content reaches a lethal amount-- not likely in bread but does happen in wine making.

What you are seeing is why you have to lightly knead bread between first rise and shaping into loaves. The gluten is stretched and the yeast and sugar are moved back to where the yeast can feed again

 

[BullChick]

Are you slashing the bread?

 

[igorsMistress]

NEAT,,,,Thanks for sharing. Interesting. I did also notice...after
the bread rises...if you continue to let it keep going....it will start
to go "flat" and the bread WILL NOT RISE after placed in the oven. Too much Rise...NOT GOOD. Looking forward to more of what you discover. Would have liked to have in one of my classes.
Aria

I've experienced this as well.

 

[ronott1]

I've experienced this as well.

that is over proofed!

 

[BullChick]

Are you slashing the bread?

”Slashing loaves with a very sharp knife or razor blade isn’t just for show. When dough is placed in a hot oven, the yeasts work extra hard right before they go dormant, due to the high temperature. This heavy work produces something called oven spring, in which bread rises a bit more in the oven, giving bread a nice, light texture. Slashing the loaf gives dough a direction to spring so that the final shape of the loaf is controlled.”

 

[OneMountainAcres]

@jnicholes very interesting experiment. Please keep us posted on future experiments!

I made a double batch of the vegan potato soup tonight. I am so stuffed! The rest of it will be packed up in freezer bags and stored away for easy meals. I'll probably make another double batch in a few days. We got a good deal on potatoes and ended up with 100 lbs lol. We canned about 35 quarts so far so there's still plenty more to go through.

 

[pennyJo1960]

We had the rest of a ham and bean soup I made last winter I think soups always get better with age in my book

 

[OneMountainAcres]

I think soups always get better with age in my book

I totally agree. I'll be making A HUGE catch of chicken noodle and most likely a lot of split pea and ham

 

[pennyJo1960]

Never acquired the taste of split pea but had the same though need to a chicken soup soon