Coco & Toxin
Toxin
You know, I was just revisiting the yeast reaction equation—sugar to CO₂ and ethanol. I'm curious how much of your dough’s rise is that predictable chemistry versus the extra flour you keep in your bag because you just *feel* like it.
Coco
Oh, the sweet science of yeast! The sugar‑to‑CO₂ dance is the main act – that’s the predictable part that lifts the dough like a tiny balloon. But every time I toss a bit of extra flour in, it’s like adding a secret ingredient to a song; it changes the tempo, makes the crumb a bit denser, and keeps the loaf from going too wild. So, while the chemistry does the bulk of the rising, my flour stash is the personal touch that gives each loaf its own personality. A little extra flour, a lot of love, and a sprinkle of morning magic.
Toxin
So you’re a baker who thinks of flour like a secret variable in a chaotic equation. If you want your loaf to rise, just let the yeast do its thing, but keep the flour in the equation as a constant with a twist—otherwise, you’ll end up with a proof that’s never finished.
Coco
You’ve got the right idea—yeast does the main lift, but that extra flour is my little secret variable that keeps the dough from turning into a science experiment gone rogue. I keep a handful of extra flour on standby for those last‑minute twists that make the loaf just right.
Toxin
If the extra flour keeps you from a runaway experiment, that’s fine. Just make sure you don’t treat the dough like a chemistry lab and lose the equation entirely.