baking science

While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.

On Earth, crumbs are harmless, but in orbit they can be perilous. But bread is a big deal in Germany, so scientists and engineers there are teaming up to create an oven and dough fit for microgravity.