Breads

The white part of the bread is known as the "crumb."

Wet will mold faster as the moisture accelerates the growth (especially in a dark environment)

It is a carbohydrate that has been burned a little, basically. This as a result is carbohydrates mixed with a bit of carbon, and therefore you need to have plenty of hydration when consuming foods like this.

You know when your bread has been kneaded enough when you touch it, it doesnt stick to your hands. The texture has to be like your ear lobes

Actually mold is organic so it is not that bad for you. My friend by accident once ate moldy almonds and didn't realize till she looked at them, she did not get sick.

It depends on the type of mold. The medical consensus these days is not to induce vomiting for suspected poisons, but to get to the ER as soon as possible. Administering things to induce vomiting can complicate a poisoning diagnosis, since the stuff given to induce vomiting is also a poison and has symptoms similar to common poisons.

They are dried out crunchy, seasoned peices of bread you put in salads.

You can also put them in soups.

Loaf is another word for a loaf of bread!

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i thin it might be the humidity in the air that stops the oven from heating up as fast a none humid sunny day

Yes, actually it does.

Something like.... Doughy! or yeast!! something along those lines!

Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc.

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Yeast causes bread to rise.

EDIT: Yeast reacts with sugar to make carbon dioxide gas. this creates bubbles in the bread mixture, causing the dough to rise. When you cut into a loaf - all those little 'holes' in the bread are the spaces left by the carbon dioxide bubbles !

I use 350 F, that would be about 175 degrees Celsius.

I'm not sure, but I know that the name of it, when capitalized, is also a name of an expensive car. The name for it is also five letters long. Sorry I couldn't help you any more, but I hope this helps at least a little bit.

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All fats can be removed from bread formulas and recipes; very good bread can be made with nothing more than flour and water, yeast and salt. Fat-free breads will have different tastes and textures than breads with some sort of fat, but they will still be proper bread.

Yeast is a plant that needs sugars to produce the gas that causes "rising." it can be processed cane sugar, natural sugar like honey, or the simple sugars in the flour or other starches we use for baking to make it rise. An article I found indicates that warm water is necessary for some types of yeast1, but that is only to prepare the yeast to "eat" the sugars. You do need some moisture to enable the yeast, but it doesn't have to be water. Pouring yeast on a banana makes for a fun science experiment for kids. 1. How_can_you_make_yeast_rise

I dont know but a plain bagel is more white and an egg bagel is yellow. DUHHH and u can taste the differance

Baguette dough is a lean dough.

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I've been looking for these as well. Cant find them anymore.

Bread may be frozen and you can eat it once defrosted.