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Author Archive: Daniel Tigard

by Daniel W. Tigard, Ph.D.

I frequent a bakery in my neighborhood, every two or three days. I buy my bread—usually the same sort, but sometimes I switch things up. I consume it and enjoy it. End of story.

I don’t know exactly how bread is made. I believe it involves yeast, which I understand is alive in some sense. If I really wanted to know more, I suppose I could ask the baker. But he would most likely give me an agitated look and move on to sell his goods to the next customer. He might even outright refuse. After all, this bread is among the best in town, and revealing how he makes it—its ingredients, the precise oven temperature, and so on—may well jeopardize the continuing success of the bakery.…

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