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Hashtag
#NationalHomeMadeBreadDay
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Happy #NationalHomemadeBreadDay & #NationalTakeAHikeDay
Fun Factlets;
🍞 Bread dates as far back as the Neolithic period in Europe; >10,000 yrs.
🥾Hiking health benefits include strengthening muscles & 🦴, ⬆️ balance, 🫀& 🫁 health & ⬇️ blood pressure.
🥾Hiking releases endorphins which can help ⬇️ pain.
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Happy National Homemade Bread Day to the fans in the crowd and on FreezeCrowd.com today! Join us to freeze with your favorite food with bread on your college campus. What is a cool fact about bread?❤️🍞🥖❄️ #nationalhomemadebreadday #homemadebreadday #homemadebread #bread
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Infographic titled “The chemistry of baking bread,” explaining how four main ingredients—flour, water, yeast, and salt—interact during the steps of mixing, kneading, fermenting, and baking. On the left is an image of sliced baguettes. Sections: Flour, water, and salt: Shows proteins glutenin and gliadin forming gluten when mixed with water. Notes that kneading strengthens the viscoelastic gluten network that traps gas. Explains flour’s protein content, how water hydrates proteins, and how salt adds flavor, slows fermentation, strengthens gluten, and improves elasticity. Starch and sugar: Illustrates starch as long chains of sugar molecules. Enzymes in flour convert starch to maltose, and yeast converts sugars like glucose for fermentation. Explains that sugar contributes to browning and flavor. Yeast and fermentation: Shows yeast converting glucose into carbon dioxide (which makes dough rise) and ethanol (which evaporates during baking). Describes yeast as single-celled fungi producing gas bubbles that expand the dough; kneading distributes bubbles. Includes sourdough information showing a 100:1 ratio of bacteria to yeast and the role of lactic acid in flavor. Other ingredients: Includes fats (which tenderize dough and stabilize gas bubbles), baking soda (sodium bicarbonate), baking powder (sodium bicarbonate plus cream of tartar), ascorbic acid (strengthens gluten), and xanthan gum (used in gluten-free breads).
On #NationalHomeMadeBreadDay, here’s the chemistry behind baking the perfect loaf: www.compoundchem.com/2016/01/13/b...
🧪 #ChemSky
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It's 11 am ET/4 pm UK It's Time For @fgfriendlies.bsky.social 2 With Your Host @feelgoodonbluesky.bsky.social ON BLUESKY AND @tweetfeelsgood ON X !
Today is #NationalHomemadeBreadDay so let's play:
#HomemadeFoodInASongOrMovie
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Rise and shine — it’s National Homemade Bread Day! 🍞🦚
Knead, proof, bake, repeat — and enjoy every bite!
#CoastTV #TidalHealth #NationalHomemadeBreadDay #BakeItYourself #LoafLife
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🍞 Happy National Homemade Bread Day! 🥖
Celebrate the joy of fresh, warm bread made from scratch — from kneading the dough to that first delicious slice. What’s your favorite homemade bread? Share your baking wins! 😋
#NationalHomemadeBreadDay #HomemadeBread #FreshlyBaked #ComfortFood
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We’re on a roll celebrating both Bread AND Butter Day! 🥖🧈
www.nationaldaycalendar.com/national-day/national-ho... #celebrateeveryday #nationaldaycalendar #nationalhomemadebreadday
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Happy National Homemade Bread Day! #NationalHomemadeBreadDay
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Diagrams showing variation in millet processing techniques. Left: grinding stone and oven for baking, from the Inner Asian mountain Corridor. Right: tripodal cooking pot over a fire for steaming/boiling, from Monsoonal China.
Millet was domesticated in China, where it was boiled and steamed. This changed as it moved west, with Central Asian communities adapting millet to their bread-baking traditions instead of adopting East Asian cooking practices #NationalHomemadeBreadDay 🥖
🆓 doi.org/10.15184/aqy...
🏺 #Archaeology
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Mist, da war ich wohl einen Tag zu früh für den #NationalHomemadeBreadDay
Man findet hier noch fast nichts unter dem Hashtag, mal schauen, wie das bis zum Abend wird. 😉
bsky.app/profile/jack...
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🍞👌 #NationalHomemadeBreadDay! I'm kneading into the celebration, surrounded by the warm, fluffy goodness of freshly baked bread 🍞👀. Cheesenoodle is providing the cheesy spread, and I'm... well, I'm just happy to be along for the crust-y ride 🥐👫. #BreadWinner #NoodleLove #HomemadeHaven <3 poolnoodle
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Hey, #Bluesky friends. This is our first #FoodTravelChat here. We hope you'll join in:
Celebrate #NationalHomemadeBreadDay some more: #FoodTravelChat about Breads Around the World.
Reply to questions w/ “Quote"+#FoodTravelChat so we see it. Include📸too!
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Celebrate #NationalHomemadeBreadDay some more: #FoodTravelChat about Breads Around the World.
Reply to questions w/ “Quote"+#FoodTravelChat so we see it. Include📸too! And be sure to follow @realfoodtraveler.com and the rest of the #foodtravelchat team.
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Rectangular loaf pan with bread rising inside an oven
White bowl of soup with grilled cheese sandwich on the side
I had no idea yesterday was #nationalhomemadebreadday but I made bread just because I enjoy baking. Lemon berry loaf, & homemade English Muffins which I used for grilled cheese.
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📺😈 only #TomEllis could make baking bread so sexy #Lucifer #LuciferNetflix #NationalHomemadeBreadDay
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The top of a white stove, with two loaves of bread visible, one oblong in a rectangular metal pan, the other round and nestled in parchment paper in a red Dutch oven.
An oblong loaf of homemade bread in a loaf pan.
The results! #NationalHomemadeBreadDay
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Decided when I woke up to make bread today, only later found out that it is #NationalHomemadeBreadDay
Will post results when done.
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Happy #NationalButterDay & #NationalHomemadeBreadDay We all know I don't bake, but I have the next best thing... Fresh baked bread from @29palmsfarmersmarket 📅 Just a gal🙋🏻♀️ taking it 1️⃣ day at a time & her #LifeChoices 💯🎯⁉️🤷♀️ #ADayInMyLife #SingleLife #CelebrateLifeTheWayIWant #NowWhereIsMyDietSoda 🥤⁉️📛
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Infographic on the chemistry of making bread. Mixing flour proteins (glutenin and gliadin) with water forms a gluten network, held together by hydrogen bonds and disulfide crosslinks. Kneading dough strengthens the network. Starch in flour is converted by enzymes into sugars, which are used by the yeast during fermentation. Sugars also participate in flavour-forming browning reactions. Yeast fermentation produces carbon dioxide, bubbles of which cause the bread to rise. Fats weaken the gluten network and give a softer bread. Baking soda produces carbon dioxide during baking, helping bread rise.
Breaking Bad ❌
Baking Bread 👈
Here's some bread science for #NationalHomemadeBreadDay!
More details and graphic download here: www.compoundchem.com/2016/01/13/b...
#ChemSky 🧪
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