Word: yeasting
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Bauer Center staff, which includes dozens of fellows and researchers, uses interdisciplinary research to study the interactions between thousands of molecules in every cell. O’Shea’s study of yeast development, signal transduction and eukaryotic transcription focuses on a wide range of molecules and interactions...
...crisp crust and a remarkably chewy, holey interior. Holey or perhaps holy! One bite brought Stanfield to ecstasy: "I thought I was going to either pass out or burst into tears," she says. Stanfield has fallen hard for the time-honored craft of making artisanal breads--European-style yeast breads that are usually shaped by hand. "The texture and the development of the bread are so much more wonderful than what I used to think of as my good homemade bread," she explains. Stanfield now regularly bakes a variety of artisanal loaves and has passed the bread-baking...
Patience is clearly a key ingredient in almost any artisanal bread. Recipes, which can run to five or six pages, provide exacting instructions on how to measure and mix the flours, water and yeast; how much to knead or mix by machine; how to create the right conditions to let the yeast work its fermentation magic (there are often two or three risings); and how to hand-sculpt the final product to help achieve the perfect crust and right mix of small and large holes in the interior...
...weight rather than volume, which, she says, will ensure a more consistent result. She believes in taking some of the work out of kneading by using a mixer with a dough-hook attachment; this too will yield more consistent results. She's also a big fan of instant yeast, which, unlike regular yeast, gets added at the beginning with the flour and water to start the fermentation process. "Instant yeast is like a miracle," she says; it prevents the common mistake of killing the yeast by adding water that...
...drugs haven't been perfected yet, but Sinclair and other researchers are making progress by trying to understand at the molecular level what it is about CR that seems to slow aging. Sinclair has found, for example, that resveratrol, a chemical found in red wine, increases life-spans of yeast and fruit flies. It works by amplifying the action of a molecule called SIRT1, which is present in all life forms and is produced in response to stress. "It's like a cell's 911 center," says Sinclair, and resveratrol is like a false alarm...