Food Failures: Knead-to-Know Science Behind Bread
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.
Jack Bishop is the editorial director of America’s Test Kitchen in Boston, Massachusetts.