From the brains behind brains on this is the moment of um

Moment of um moment of um come comes to you from AP. studios. I'm Ruby Guthrie. I've been working my way

through this cookbook full of bread recipes that I got for my birthday. It's called Choose Your Own Bread Venture.

So far I've made a rustic French bread, a rosemary potato loaf. Oh that was good and

even got a little bit fancy with a cinnamon raisin swirl.

Those were delicious, but I'm ready to level up.

I want to make the lightest, fluffiest, tastiest bread ever. In all the other recipes, the

thing that makes the bread fluffy is called yeast. I put a spoonful of yeast in my dough mixture, add a pinch of sugar and mix it up.

And then those little yeast guys get to work chomping sugar and making fluffy bread bubbles.

So more yeast must mean more bread bubbles, right?

I mean, what's to stop me from putting two spoonfuls of yeast,

or three, or six. Actually, is it possible to put too much yeast in

bread? Would the loaf pop like an overfilled balloon? Would my oven explode?

Would I create a giant self-aware blob of dough

that could rampage through the lakes of Minneapolis?

My pal Tommy was asking about this.

Hi, my name is Tommy.

I live in Portland, Oregon, and my question is,

what happens if you put too much yeast in bread. So let's start off with yeast first.

Hello, my name is Dave Dominguez,

and I am a food scientist here in Minneapolis, Minnesota.

Maybe you've made bread at home before and when you put yeast into bread, the yeast

...