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“When baking bread, a process happens called “oven spring.” The high heat of the oven releases the water from the dough as steam and yeast help release carbon dioxide from the sugars. The steam and carbon dioxide cause rapid expansion in the loaf’s volume. I think, sometimes, of what happened that night with Charlie as a kind of oven spring for my life. (Life Spring)” — Jenny Bhatt
When baking bread, a process happens called “oven spring.” The high heat of the oven releases the water from the dough as steam and yeast help release carbon dioxide from the sugars. The steam and carbon dioxide cause rapid expansion in the loaf’s
volume. I think, sometimes, of what happened that night with Charlie as a kind of oven spring for my life. (Life Spring)