The science of baking

A loaf of bread dough rises.  (Jennifer Simonson | MPR News)

A loaf of bread dough rises. (Jennifer Simonson | MPR News)

Baking can seem kind of magical. You take a bunch of ingredients, mix them all together, put them in the oven, and then a little time passes — and you have cake! Or cookies! Or bread! But there’s no magic wand involved in the process — it’s chemistry!

In this episode:

*General Mills food scientist Dave Domingues tells us about the important role every ingredient plays and how heat helps turn them into tasty treats.
*We figure out the difference between yeast, baking soda and baking powder with a visit to a cooking show.
*Historian Ken Albala shares the story of how humans stumbled upon the coolness that is baking.
*Plus: TWO mystery sounds!

Music in this episode by Adam Selzer and Podington Bear.