the life of a bread

This is the life of bread in our kitchen

from humble foam beginnings

we get yeast captured from the "Wild"

a symbiotic combination of yeasts and Lactobacili, in combination the digest the flour turning this into Carbon dioxide and Alchohol. You can see the asymmetrical pockets of yeast, quite different from the homogeneous commercial yeast which creates a very uniform froth.

an extended rising period to allow the development of the flavours and the  asymmetrical bubbles and the rubbery texture

the final outcome

some details of the fractal surface

some more details of the fractal surface 

a detail of the based of the baked bread with its fern like patterns

the eventual texture of the bread