Rising in the yeast

The science of sourdough bread is anything but run of the mill. Kelly Wong gets a starter lesson from sourdough librarian Karl De Smedt. Apply students' knowledge of chemical reactions in this resource about the science of bread baking. It … Continued

Wine with a touch of Eucalyptus?

The science of Indigenous Australian fermentation. This article is suitable for Year 7 and 8 Biology students learning about wine or Indigenous agricultural science, and Year 7, 8, 9 and 10 Chemistry students learning about fermentation and organic compounds.   … Continued