BREAD: FEEDING THE WORLD

Grain is in short supply. Increasing populations, use of farmlands to grow biofuel crops, and increased feed consumption to produce meat for China are all depleting stores. This issue will take a new look at the chemistry of bread-making and the grains and techniques used. New and old grains; "miracle" wheat; why bread rises; yeast vs. sourdough; the whole-grain advantage; all about gluten and celiac disease; it's a bake-off!

Paperback  52 pgs.  Full Color
Suggested for ages: 9-14
Product Code: ODY0903