"First Rise" is a baking term that refers to a bread's initial stage of fermentation.
You see, the single-celled living organisms called yeast share my serious love for sweets. As soon as the yeast hits the flour and water, the little guys start eating the sugar in the flour and converting it into alcohol and carbon dioxide. The alcohol gets burned off when the bread is baked later on, and the carbon dioxide is what makes the bread rise.
First rise (often called "bulk fermentation") is done in the open, in a slightly-warmer than-room-temperature environment. This first fermentation step lasts anywhere from a few minutes to 5 hours! It is when the majority of gases are released by the yeast, in the fastest amount of time.
In this way, a bread's first rise is arguably the most important step to a flavorful, properly-risen final product. And that's why yeast is the coolest.
My website's name is a double entendre that references this fascinating first step in bread-making, and the well-known fact that professional bakers are often the first to rise out of bed in the morning. Because of the long fermentation times of many types of bread -- in addition to proofing, shaping, and baking -- it is not uncommon for bakers to start work shifts as early as 12 am.
You see, the single-celled living organisms called yeast share my serious love for sweets. As soon as the yeast hits the flour and water, the little guys start eating the sugar in the flour and converting it into alcohol and carbon dioxide. The alcohol gets burned off when the bread is baked later on, and the carbon dioxide is what makes the bread rise.
First rise (often called "bulk fermentation") is done in the open, in a slightly-warmer than-room-temperature environment. This first fermentation step lasts anywhere from a few minutes to 5 hours! It is when the majority of gases are released by the yeast, in the fastest amount of time.
In this way, a bread's first rise is arguably the most important step to a flavorful, properly-risen final product. And that's why yeast is the coolest.
My website's name is a double entendre that references this fascinating first step in bread-making, and the well-known fact that professional bakers are often the first to rise out of bed in the morning. Because of the long fermentation times of many types of bread -- in addition to proofing, shaping, and baking -- it is not uncommon for bakers to start work shifts as early as 12 am.