Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple—flour and water. Mixing them produces ...
To save on fuel and reduce aircraft emissions, engineers are looking to build lighter, stronger airplanes out of advanced composites. These engineered materials are made from high-performance fibers that are embedded in polymer ...
A nasty quarrel arose in the 11th century over what kind of bread should be used in holy communion.
Bakeries in Nigeria which use traditional open ovens fueled by hardwood cut from local forests are contributing to rapid deforestation and climate change, according to a study from academics working in Nigeria and from the ...
A protocol designed by the University of Cordoba yields a simple and robust evaluation of the efficiency and durability of different commercial non-stick coatings used for food preparation
It's an all too common situation—you're busy cooking or baking to a recipe when you open the cupboard and suddenly realize you are missing an ingredient.
Columbia researchers analyzing images from NASA's James Webb Space Telescope have found that galaxies in the early universe are often flat and elongated, like breadsticks—and are rarely round, like balls of pizza dough.
The membrane that encases a biological cell is not simply a barrier; it is chock full of proteins involved in all sorts of critical biological functions. To really understand what membrane proteins are doing and how, researchers ...
The universe is expanding. How fast it does so is described by the so-called Hubble-Lemaitre constant. But there is a dispute about how big this constant actually is: Different measurement methods provide contradictory values.
Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance—gluten. Gluten's unique chemistry makes foods airy and stretchy.
