Bread

[@RenegadeScienceTeacher]

To try everything Brilliant has to offer-free-for a full 30 days, visit brilliant.org/ForrestValkai/ . The first 200 of you will get 20% off Brilliant’s annual premium subscription.

[@nialcc]

Thank you so much for this. I make cinnamon rolls, chocolate chip cookies, corn bread, banana bread, and cakes for my family all the time. I never thought about what I'm doing, it's must baking for me. Now I know. Thanks so much.

[@carkawalakhatulistiwa]

Can i get rice

[@shardinhand1243]

solid video m8, i hope it does well so you can make that bread... :D

[@mephistophelean]

Forrest Valkai is the atheist equivalent of the Christian pseudo-scientist Kent Hovind. Forrest is not a bonafide biologist, rather he is a trans activist and therefore his science has been whitewashed to prop-up LGBTQIA2S claims on sex, gender and gender identity! .

[@nothanks9503]

Braned

[@phoenixkingtheo]

There's almost nothing better than listening to an enthusiastic person talk about a topic

[@goldenknight578]

I see it more as listening to an enthusiastic person talk about what some would assume to be a boring topic but becomes very interesting and educational because of that enthusiasm.

[@Dr.JustIsWrong]

I see it more as 'stfu' because nobody cares about the _"Actually..."_ Nerd, pedantically analyzing someone's expression of "fun".

[@G00berella]

Especially bread. I like bread.

[@thebush6077]

​@@Dr.JustIsWrong feel like the same could be said about the clown in the replies

[@Dr.JustIsWrong]

_"same could be said about the clown in the replies"_ Heh, It *_was_* about the clown in the replies.. 🤣 OP says, "I like something!" and golden-shower boi says, "You're wrong and dumb!"

[@EnbyEl]

I am German. I read "Bread", I click.

[@felixhaberbosch6765]

Me too. Servus

[@twiggmister1]

😂😅

[@Luney_0296]

Am Danish. Same reaction

[@needfoolthings]

Habe die Ehre! I almost put butter on my tablet.

[@julzbehr6696]

Servus, Tach und moin Moin!!!

[@mysteryshrimp]

Professional brewer here. I often describe what i do as fungus husbandry.

[@youraveragewhiteguy7296]

cyclical fungus husbandry and genocide 😂

[@LunaBoo12]

​@@youraveragewhiteguy7296You took it to a dark place (like maybe a rye or even a pumpernickel)

[@Mark_Agamotto1313_Smith]

@@youraveragewhiteguy7296 And then you just need to start a bacterial colony to get some good pasta or Chip flavoring.

[@mycatistypingthis5450]

​@@youraveragewhiteguy7296not genocide, you just drive millions of them to drink themselves to death.

[@thethirdtime9168]

@@LunaBoo12 We kill animals too for meat, don't see how different it is. Though I guess words with different connotations can put things into perspective....

[@CaptIronfoundersson]

This is exactly why you're my favorite science channel. You spent fifteen minutes talking about bread. That could be boring as hell told by the wrong person. Your unmitigated enthusiasm is just wonderful. On par with Bill Nye.

[@shanewilson7994]

Can you imagine if he and Bill Nye did a video together?

[@acuppajoe]

Valkai the Science Guy!

[@rickkwitkoski1976]

@@shanewilson7994 Bill is great. But he, like me, is getting old. Forrest needs to be "discovered" and given the opportunity to become a new "Bill Nye".

[@mikefochtman7164]

And gives each stage of a convoluted process a short, fun name. "Powdered sugar", 'The goo", 'The fungi".... I mean such terse but descriptive names we can't help but remember.

[@Deioth]

Forrest Valkai is like the TikTok generation's biologist equivalent of Mr Wizard, or Bill Nye, or Carl Sagan, or Niel DeGrasse Tyson. He is a most precious and bestest boy and will become an inspiration for a whole new generation of STEM careers. Standing on the shoulders of uncountable thousands, he represents the newest layer destined to lift up those that come after.

[@Tintelinus]

Alfred Bird not only invented baking powder for his wife but also egg-free custard since his wife was also allergic to eggs. Get yourself someone like Alfred Bird

[@SpyderQueen1988]

Bird's custard was a staple of my childhood 💛

[@thethirdtime9168]

Reminds me of the surgeon who made rubber gloves so his wife, the nurse working under him, could come home without her hands raw, cracked and full of rashes from working with fluids and dangerous chemicals all day. Love is so damn inventive. Edited to add: Dude's and dudette's names are William Stewart Halsted and Caroline Hampton

[@advorak8529]

@@thethirdtime9168 Add to this the inventor of the first automatic telephone exchange … that undertaker had a competing business in town and the partner of that companies’ owner worked at the telephone exchange, so whenever someone would ask for undertaker one, they’d get connected to undertaker two … He was so displeased that he thought of, designed and made to work a way to cut out the meddling middlewomen… … and then got back to his business. Personal itch, scratched.

[@idontwantahandlethough]

awww, that's adorable lol

[@sabertheglaceon256]

Thank god for him, as I am allergic to eggs

[@adub_from_2534]

Awesome video!! Here's how I envision convo with my kids tonight: "mom, what's for dinner tonight?" "I practiced my controlled fungal infection technique!" Thanks for a fun and educational video !

[@shannadaul6438]

Ha. I'm making sourdough as I watch this.

[@kindlin]

Controlled Fungal Infection was Successful! Bread gains 5 Size and 5 Deliciousness.

[@simond.455]

Nothing better for breakfast than fresh caramelized, fungi-infested plant goo. Yummy. 😋

[@markhaunert5029]

I can think of one thing maybe just a little better 😉😅

[@denverarnold6210]

@@markhaunert5029 The unborn descendants of dinosaurs, topped with curdled milk and rocks collected from ocean water.

[@markhaunert5029]

@@denverarnold6210 we'll I was thinking about something just a little different from that😅

[@denverarnold6210]

@@markhaunert5029 something wrong with cheesy eggs?

[@markhaunert5029]

@@denverarnold6210 ha absolutely not. Freaking delicious. Just ate some this morning. 😉😝😛

[@SupercriticalSnake]

Reminds me of an old Lewis Black quote: "Atkins says the worst food you could ever eat is bread. Bread?! Turns out, we've all been eating the wrong thing... SINCE THE DAWN OF CIVILIZATION!"

[@synthetic240]

I mean, yeah. Our teeth lasted a lot longer when we were hunter-gatherers that ate a variety of foods. Better yet, they didn't contain bits of stone like you'd find in ancient milled flour. The downside is that the food they ate weren't as rich in calories and you had to travel a lot to new locations to find fresh sources of food. But once people started gathering in permanent settlements and agriculture started being a thing, all the energy we spent on hunting (in short spurts) and gathering (just walking around collecting stuff) had to spent in back-breaking labor tilling fields and grinding flour. It was a LOT of work and required a lot of energy. Bread could fill in that energy gap, but in the long term it was really not very nutritious and tended to have a lot of impurities that ground down teeth and all those natural sugars caused cavities. So while bread was great for the young that had a lot work to do for their masters, it actually lowered life expectancy. But since most people could breed well before the effects of their low-quality bread could affect them, it remains valuable to this day.

[@idontwantahandlethough]

@@synthetic240 I have rather strong doubts that the Atkin's diet guy considered ANY of that, but interesting nonetheless lol

[@synthetic240]

@@idontwantahandlethough Achieving ketosis does work to lose weight, but you gotta be careful of the side effects. And its pretty restrictive.

[@tom47opm3]

Been on a ketogenic diet for 7 years and currently on a carnivore diet for about a year and I have never been in better shape,stable energy, mood and no pain in the guts, even my poo is back to normal.

[@IndustrialParrot2816]

​@@synthetic240ah but there is a solution you can grow corn or millet in a guild like the most famous guild the three sisters of corn beans and squash which massively reduced the amount of labor required for agriculture it's so efficient that you barely need to work at all because the plants pretty much farm themselves and their are plenty of other guilds some use garlic or onions, and some use clover and strawberries and tomatoes and basil all kinds of plants

[@latheofheaven1017]

What I want to know, Forrest, is how we came to eat cheese. I mean, people had already decided that they were going to drink animal milk, which is a bit gross to start with. BUT THEN, they decided to hang on to some milk that had definitely gone off, and said to themselves..."Hmm, I think I'm going to put that in my mouth."

[@denverarnold6210]

The history of food is ridiculous, even if we don't know who or how or when. What madman took a plant, ground it to dust, mixed it with water, added mold, and threw it over a fire? How much trial and error did it take to get to that!? Then there's the absolute madlad that cut a piece, somehow burned it, and decided "It's even better (cooked) a second time!"

[@irrelevant_noob]

Perhaps they saw mice go nuts over that spoiled milk...

[@littlebitofhope1489]

Remember starvation was much more common as was famine. When you are desperate, you will eat just about anything. I'm sure a lot of this was a happy accident meaning the people eating what they normally would not did not starve. Or, like alcohol they observed it happening in the environment and tried it. You are judging with a modern perspective.

[@Mx_Phoenix]

I did a little bit of research into this with current human evolution. I think it was during the Irish famine; people were desperate to eat. People who could still digest lactose into adulthood (very uncommon for mammals) had an easier time during the famine because they discovered they could eat spoiled milk, so their genes went on to create a lactose tolerant population. It's why some regions of the world like Asia have low lactose tolerance; it's a genetic mutation that prospered because people needed to eat something, and they found spoiled milk was alright if it didn't give them horrible indigestion. (This is all off the top of my head, so please feel free to fact check me!)

[@Holilo7]

​@@Mx_Phoenix I read somewhere that it was much, much earlier (around 8000 years). ...or was a single mutant Irishman so fertile that he passed on his mutation to almost all Europeans in 180 years?

[@theodoreharriet]

"So we call the whole process of plant goo becoming increasingly more alcoholic as it swells with fungus farts 'rising' and I think that's cowardly." I will be saving this quote to use on a rainy day. This genuinely made me laugh. Your enthusiasm as you make seemingly boring topics such as bread exciting and interesting is very contagious. Thank you so much for this, I look forward to your next video.

[@botlovingbeard6708]

Thank you for being you. You belong in the ranks of Neil DeGrasse Tyson, Bill Nye and other top science communicators. Never stop being you and I'll never stop learning.

[@josephbelisle5792]

If anyone says your pantomiming is in anyway excessive, walk away. Your exuberance, if anything, isn't enough to show the pertinence and value of your topics. I love these videos. These are so huge and wonderful. Your excitement is the least level these topics deserve. Thank you for your investment in science and in presenting it to us less learned apes.

[@anondecepticon]

Technically it’s gesticulating, but that’s a cavil from a word nerd. I wholly agree with your comment. Forrest’s enthusiasm is a big part of what makes him such an excellent teacher - he engages his audience!

[@anondecepticon]

Memorable quotes: “We stopped using fungi, and started using dirt” “When you bake bread, you are caramelizing the fungus inflated plant goo, you monster!” This was fascinating. It made me wonder if my preference for baking over cooking reveals a hidden fondness for chemistry, a subject I always thought I was “bad” at. It also made me wonder what prompted humans from multiple disparate cultures making unleavened bread to all go, “You know what this needs? Fungus!” Because that just seems like a weird thought to have… 🤔

[@diarmuidhunt3315]

It is interesting! As Forrest mentions yeast is ubiquitous, leaving unleavened dough out in the air for some time may have exposed it to yeast before it was baked

[@chaucer140]

@@diarmuidhunt3315 No "may" about it, that is definitely how leavened bread started. Of course early humans had no concept that it was a type of fungus that was colonizing their goo. They just learned that it made it taste awesome!

[@BakerBikerGeshe]

as a professional baker for 15 years I approve of this video! hehe I grew up wanting to become a biologist and that curiosity made me passionate about baking artisan sourdoughs as I fell into a career as a baker. The art is really in being able to intuitively read the by products of microbes and knowing what conditions/environments suit them for a desired result throughout the fermentation process....and then mercilessly murdering them all in industrial ovens until appropriate mallard reactions takes place MWAHAHAHAHAHAHA I AM A GOD!!! 🤪😜😇

[@robertvoss1365]

Yes, you are God.

[@Ilikestarwars1245]

Reading your comment brought me so much joy!!😂😂 THANK YOU BAKING GOD!!! 🙏❤❤🙏

[@Geeemmaface]

Next time you're on an atheist show and someone calls in claiming atheists don't see beauty in the world because we don't have a god, please 'bread' them.

[@KedarOthort]

I think atheists see more beauty in the world because we aren't trying to cram God into it, personally

[@fastertrackcreative]

Yeah, "god did it" is rather a boring way to look at things because there's no desire to discover, since you believe you already have the answers.@@KedarOthort

[@n.e.v.e.r]

You could say they're in need of some... breaducation

[@_frogdude_]

@@n.e.v.e.rgood one lol

[@The-one-and-only-Fruitcake]

@@n.e.v.e.ri literally snorted when I read this

[@Chris_winthers]

Hmm i love me some baked grass fetus paste

[@nibblesnbits]

Yeast farts are delicious!

[@ChefMimsy]

Delightful video, Forrest! I went to culinary school about 25 years after getting my biology degree(molecular, cellular and developmental- grad in 1976). I always prided myself on using proper terminology, so I especially appreciate your proper use of such terms as fungus and goo. It brought me back to my school days when I'd explain to my classmates such things as yeast or shrooms being fungal as well as other biological delights, to which my classmates would reply, "shut up, Mimsy." They also weren't fond of the fact that I could easily pronounce the names of all of the fun food borne illness microorganisms when we were in food safety class. But, hey- if you're gonna get someone sick, it's always nice to know the diseases proper name- am I wrong?

[@patldennis]

I'll bet cell, molecular and developmental were way easier classes in 1976.

[@ChefMimsy]

@@patldennis Not really. There were no textbooks. We had the occasional Scientific American articles in the 100 level classes, but the majority were journal articles.

[@dylanfooler]

I love finding the cool things in the everyday. Baking is a science, balancing acids, bases, the carbohydrates, and being able to play with them so make unique new foods is an art I hope to learn

[@andrejg4136]

Cooking in general is the interplay between art and science and I love it.

[@squishy2229]

The difference between cooking and chemistry is if you can throw it into your mouth without getting hurt

[@Crazy_Diamond_75]

Baking and cooking are very accessible. Why are you "hoping" to learn instead of learning right now?

[@dylanfooler]

@@Crazy_Diamond_75 Bc I don't have the time or energy to try and learn a whole new skill, I barely have any energy to eat premade food everyday, and if I mess up, I can't afford to throw food away rn

[@dragonhealer7588]

"Did you ever think about bread?" All the time! I live for bread😋 " In the hopes of making fluffier goo" Seriously iconic!

[@micahferguson4388]

Only you could talk about bread and how it's made for 15 and have 100% of my attention as well as make me think bread is crazy cool, aside from just being delicious. You're the best, Forrest! Keep doing what you're doing.

[@emilwandel]

I am surprised the video is not three hours long. A trade training for bread in Germany takes three yearsm

[@silentcaay]

A dream collab of two of my favorite things: Forrest and bread! Even though the ethyl alcohol may evaporate during baking, it does *significantly* alter the flavor if left to ferment. Try making homemade pizza dough (or just buying fresh dough from the bakery) and using half of it to make a pizza right away. Now take the other half, put it in a covered bowl in the fridge for 24-48 hours, then punch it down and make another pizza. The second one will be WAY more flavorful. I used to make my own bread and pizza dough and I would always try to give it a day or two to ferment. So good.

[@resourcedragon]

So you've discovered the magic of the cold ferment.

[@oldbatwit5102]

'No need to Knead' recipes require a long resting/rising period.

[@Onio_Saiyan]

I need to try this.

[@dklee.01]

thank you for sharing this 😭 god i’m fckn hungry now and i want to make this pizza dough you’re talking about

[@danielhill7149]

I will never look at another croissant the same. Won't stop me from eating them though 😆

[@crystallinecrisis3901]

You can take this even further with a croissant because you can think about the butter and it’s components

[@jintsuubest9331]

​@@crystallinecrisis3901 Cow juice

[@RolfStones]

Best household chemistry experiment is making food.

[@Dougie373]

I would like you to know that your teaching style manages to hold my attention despite my ADHD constantly trying to wrestle it away, doesn't sound like much probably but trust me it is 🙂

[@clemensbock7434]

I spent a year abroad in the US, and there were many things I really loved about the US, but the prepackaged plastic bread wasn't one of them. When I returned to Germany, one of the most important things I looked forward to was German bread.

[@denverarnold6210]

Whether it's using processed rocks or cooking colonies of microorganisms, baking bread is pretty metal when you think about it.

[@ebnomarabdullh4866]

What I liked about this video is That it delivered information in just the right speed with excitement and energy. Subject was also unexpected.

[@FireflyProductions]

Your enthusiasm is so infectious that now I am also extremely excited about the existence of bread.

[@JackCarlson]

A marvelous breakdown of bread. It was the first food humans learned to make. I truly enjoy all your videos. In my 70 years I’ve never met a biologist as enthusiastic and knowledgeable as you.

[@Klinara]

Forrest: I realized while making a load of soda bread the other day to serve with dinner that I had no idea where baking side came from. As soon as I looked it up I got so excited about that I realized I had to make this whole video about bread and bread’s implications. If that’s not eh definition of adhd hyperfixation I don’t know what is! This superpower is both a blessing and a curse. I like my ability to search endlessly on info for something that’s caught my attention but it also works in the opposite way. If I don’t care at all about a subject I find it torturous to have to research the topic. Keep being you Forrest and we’ll all keep watching.

[@limeshrimp8312]

As a German I demand you take that disgusting out of the video! Bread is the best thing that ever happend to this world!

[@markhaunert5029]

We'll maybe 2nd place 😅😉

[@rossb6204]

Farrest as a baker for 35 years, I've never heard the chemical bread making prosses explained in such simple and fun way. Youshould sell this video to all the baking schools around the world. Love all your work Forest.thank you

[@andypate3820]

Wow, great vid. Forrest has really come a long way as a producer of videos. Amazing! The little tidbit about how to make my own bakers yeast was so cool I’m gonna try that and make some bread! Thank you Forrest, your awesome dude.

[@Glabe87]

This video says it premieres in 27 minutes for me. We're you able to watch it early?

[@andypate3820]

@@Glabe87 yeah, I guess, but I don’t know why.

[@chaucer140]

Technically leaving fruit in some water for a while wont necessarily get you "bakers yeast". As Forest also pointed out, there are lots of different yeast species floating around.

[@confettied]

I made a science fair trifold in middle school about the Maillard reaction. For my physical component, I had my mom bake a cheesecake. It went over very well with the teachers. 😁

[@tysonbrady593]

The way he emphasizes saying, "The Goo" is the best and I love him for it.💯

[@Turandot29]

I love how animated Forrest is. This guy truly loves science.l

[@Alessandro-B]

When I see Forrest, I never stop learning.

[@evaahallows1102]

I think this is quite possibly the best video I have ever watched and it reminds me how much I really do enjoy science beyond just majoring in it

[@someoneawesome8717]

"Do you ever think about Bread" THAT IS AN EXCELLENT OPENER MR. VALKAI

[@DarkRanger1975]

Nothing like a morning science lesson from Forest.

[@Glabe87]

We named our baby Forrest. Not named after you, but I was watching you when I thought of it. He's the fourth child, so Forrest just makes sense.

[@raptorcrasherinc.9823]

That is amazing.

[@BrianBattles]

Named after Gump?

[@Waltonruler5]

I think about the history of bread all the time. I love making sourdough and it baffles me how people thousands of years ago figured it out

[@Crazy_Diamond_75]

Wanna know another wild one? Cloth. Especially linen cloth. There is evidence it has been produced for at least 10,000 years, which is just... so crazy to think about.

[@IndustrialParrot2816]

Humans have been fucking around and finding out since the dawn of mankind and it's proven to be the reason for our success but it may also be our downfall but who knows we will just have to wait and see what happens next

[@stellataylor7436]

The way you can make something as seemingly innocuous and mundane as bread fun and exciting is truly amazing!! If I become a teacher, it’s because of how you teach.

[@oserus999]

I can't imagine how cool it would have been to have Forrest as a teacher.

[@keirawillow]

Your joy and excitement is absolutely contagious. This video about bread just made my day. I have the biggest smile on my face. I can’t wait to share this video and knowledge with absolutely everyone until I become known as the Weird Bread Girl.

[@kyledadumb4354]

I got an associates degree of applied science in baking and pastry almost 9 years ago and I started working as an overnight baker about a month ago. (Long story) The way you are describing it as goo is very apt with the cold ferment sour dough we use and I love it! Every time I work with it now I'm gonna have this stuck in my head!

[@lostbutfreesoul]

As a home baker, I have always marveled over these facts. Goddess, what a wonderful time to be alive!

[@ruufusdeleon1264]

My dearly departed husband was an amazing baker. His cinnamon rolls from scratch were legendary in our family to the point he'd mail trays across the country to family for the holidays. He added pretzel bread and yeast doughnuts to his skill set last year. Baking brought joy to him and all around him. The long chains of proteins that bind.

[@JesseSwaney]

Thanks for another awesome episode, Forest.

[@BlackTomorrowMusic]

This was an unexpected topic to find on this channel. But once again, your enthusiasm in teaching the subject matter had me hooked immediately. I'm still fairly new to your channel, but I'm looking forward to watching more.

[@ryanleeharrell]

As a prep chef and a science lover....this speaks to me. Haha. Forrest, it's been a pleasure learning from you the past few months that I found your channel. Happy New year, friend.

[@-NightAngel]

As a chef, I loved everything about this video. I will never look at dough proofing in my proof box the same way again.

[@rnbwkatandtequila]

Now do one about Tequila. 😬 Seriously, you are such an amazing teacher!! Keep rockin’ and keep making these awesome videos! 🎉

[@magmati55]

Bread 👍

[@MrGrimX88X]

Nobody on this planet can talk about bread in such a compelling and interesting way than you, Forrest.

[@FrikInCasualMode]

I had pretty good biology teacher, but you, Forrest - you would be awesome to have as teacher. I hope your students appreciate you as much as we do.

[@smikkles3651]

Videos like this are what makes you so amazing. I had no interest in bread at all yet you make it interesting in your own fun way❤

[@FortunePayback]

My favorite part about being a science fanatic as well as a (former) chef is using science to cook! They are some of my favorite books on my shelf. Would absolutely love to see more videos about food-based science! Specifically onions or citrus, because both are super badass! Or cheese, which is equally as disgusting and wonderful.

[@jessebrown4347]

The way that you are so excited about anything science, truly drives me to search out anything scientific about everything I think about. Thank you for your wonderful and always eye-opening content.

[@memetal5094]

This video is so pure. I'm a chemistry undergrad and I resonate so much to this video. The new view your education gives you is incredible. I remember taking the bus, something I've done for years, and marveling at the compounds making of the bus. The seats of sugar, stained with chemical dyes, the windows made of amorphous silica crystals, the interior made of different hydrocarbon chains. It's so cathartic realising the science that lead to you sleeping in a bed made mostly of sugars or simply baking bread.

[@athenastarsnow528]

Forrest, I love your enthusiasm for science! Let’s get this bread!

[@aitriah7503]

I had no idea I needed this video today. Thank you Forrest. That was brilliant!

[@derickhill8757]

I love this kinda content Forrest. You should be more successful than you are lol.

[@alialdoukhi2014]

I’m a culinary student taking a baking class at the culinary institute of America and this video have been tremendously helpful and very entertaining, thank you so much ❤❤❤

[@jenniferparks1197]

How lovely! A little bread-ucation to get me through my day. Thanks for putting a smile on my face, Forest!

[@mcv2178]

Bread-ucation, that is beautiful - thanks!

[@Jackorite]

Never stop. Cooking always confused my brain because I didn't know what I was actually mixing and what reactions were actually taking place.

[@nina1608]

I watched this eating a piece of homemade cake with lots of fruit on a yeast dough. Forrest made me appreciate the cake even more (the kitchen smells amazing while baking, and it tastes great).

[@suikunrin8672]

Though I'm not from 'bread-based' culture, but I think I can relate to how fascinating they are. I really like it when Forrest creates content such as this one that strongly radiates the "you are a part of this world, not apart from it" and "The world is beautiful" energy. I think that it is kind of funny when some people(oftentimes religious) presume that someone who deconstructs things into its fundamentals must have taken away the beauty while they themselves fail to appreciate the beauty of simplicity.

[@orbracha25]

Caramelized fungal infected plant goo has got to be the weirdest definition of bread I have ever seen

[@RSturtleness]

Thanks for the awesome video. I shared it with my 6th grade science classes today and they loved it. Helped to make some real connections and hopefully foster some future scientists!!

[@RenegadeScienceTeacher]

This is EXACTLY what I was hoping would happen with this video! Thank you so much for letting me know! You just made my day!

[@resourcedragon]

There is such a thing as no knead yeast bread. This involves stretching and folding the dough over itself several times during the first rise. The KZbin channel "the Chain Baker" illustrates and discusses this process. The channel "Przepisy od Olgi" has some recipes that use this method of forming gluten. (For the sake of full disclosure, that channel is almost certainly a Russian content farm but the women who make the bread do appear to be actual bakers and have some creative input.) The lift and fold method allows for a dough with a greater water content, which, in turn, allows for a softer bread. Traditionally, bread was allowed to rise in a warm spot, the average warm rise takes around about 45 minutes to an hour. By contrast, the Chain Baker would recommend using a cold rise, i.e. put the dough in the refrigerator for its first rise, which is pretty much an overnight process.

[@Canalcoholic]

I know a lot about the science of brewing, and I do a little home baking, but wasn’t particularly interested in this recommendation until I saw who was presenting it. Fantastic! Going back to watch it again.

[@jimchernishenko798]

Watching a Forrest video in the morning is like drinking 5 cans of Red Bull. I am supercharged! My toast tastes better this morning for some reason.

[@anthraxmacabre5200]

First time visiting your channel, and I’d like to say I appreciate your upbeat and charismatic attitude. You make learning fun!

[@JumpingTuna]

Alfred Bird inventing baking powder for his wife is just wholesome. He also invented an egg substitute for the same reason. Best part, he didn't initially market it because he didn't think it was marketable. That means he invented this stuff without any thought of personal gain. How many people are that selfless?

[@ZakisHereNow]

I wish I had you as a science teacher. I had some good ones which is partly why I’m so interested in science, but man, you’ve got passion for sure! I envy your students.

[@DirtScraps]

I just recently dove headfirst into baking my own bread and I am so glad I found this video. My husband is less keen knowing that instead of “rising” I now plan on stating that “I’m waiting for enough fungi farts” from now on. 🤣😂🤣

[@IndustrialParrot2816]

I dont think i have ever gotten this excited about bread

[@Vulporium]

You did a great job explaining how a better understanding of science changes how you see the world. I'm impressed you used bread as a talking point. As always it was a pleasure watching this video. Thank you. I can't believe I didn't know where baking soda came from.

[@goma3088]

I recently had a conversation with a friend about baking soda and baking powder and realized how much I still didn't know about it despite already knowing how it worked...sort of. I hadn't known it all came from a mineral until I looked it up then. I still learned more from the video, though. Thank you for this timely and more in-depth look at bread.

[@MXF5700]

Forrest: "You Monster!" Me: 👁👄👁

[@adchso]

Thank you. Will share to my baking wife who makes bread and sells it at the farmer’s market!

[@chriseslick1983]

I think this might be your best video yet. I'd love more like this.

[@TasareAlda]

I love when Forrest gets excited about a science rabbit hole and shares

[@andydonnelly8677]

Love your contribution to science and reality, thank you.

[@SlavaPunta]

"It's the farts you are after. The farts are the key." ~Forrest Valkai, 2023

[@PastMourning]

"Baker's yeast is arguably the most important fungus in the history of human civilization.." Well, technically mold is a type of fungi so on that note.. Penicillium would like a word.

[@thebigksmoosey]

If you aren't a teacher in your real world life, you missed your calling. Someone like you teaching science in high school would literally improve a young person's life.

[@AlyraMoondancer]

This was so much fun! Thank you, Forrest! For years I made my own bread, because I, too, was allergic to yeast. I made soda bread on occasion, but usually made sourdough bread using a bacterial starter. Thankfully, I haven't had the issues with yeast for a number of years now. I've slowed down a bit as I've gotten older, plus my starter went bad when I moved and I couldn't replace it, so I'm back to buying my bread, but I remember those days fondly.

[@JesmondBeeBee]

I guess we all know now that if Forrest ever visits your home you should definitely offer him a sandwich.

[@Ilikestarwars1245]

Please keep making videos where you break down the science of common food items!!!!!! This video was amazing!!!! Thank you so much for all the work you put into it!!!!!

[@tedcoop4392]

Forrest, you always give us the best science *and* entertainment. Thank you.

[@ihh2921]

I love when science can make us see the world anew, even if that means looking at bread and thinking "mmm fungi farts"

[@rikkidelavega]

"Fungus farts" will now be stuck in my brain forever ... Thanks @RenegadeScienceTeacher

[@Narangarath]

You're so infectiously enthusiastic about fermentation that I think I have to pull my sourdough starter out of the fridge and give it a nice feeding before murdering all the yeasties in the oven tomorrow. 😄

[@3dflux]

The assertion at 7:57 is precisely why I adore you Mr. Valkai

[@TaliyahP]

Proof that the way you word things can bring a whole new perspective

[@Robin-ps9wq]

This is the most enthusiastic science video about bread that I’ve ever seen. 11/10

[@azilbean]

"....and I think that's cowardly "😂 I'm dead!