i need to know how to mold bread in one day
133785
put some bread in a plastic bag with a little bit of water and place it in a hot car or some other hot hot place - preferably in the sun. that may work.
643117
Growing penicillium molds\nStep 1: Take a piece of bread and gently wipe it against the kitchen floor or against a windowsill. Microbes will stick to the bread even though they are invisible to the naked eye.\n\nStep 2: Sprinkle some water on the bread; an eyedropper or laundry sprinkler will work well. Microbes require moisture for growth.\n\nStep 3: Place the bread in a jar of some sort and cover the jar with a lid. Plastic wrap, aluminum foil or anything similar can act as a substitute for a lid if it is missing. There is no need to puncture “air-holes” in the lid as the microbes will have enough oxygen for growth. Place the jar in a cupboard, or somewhere dark and warm.\n\nStep 4: After a few days you can look at the bread. If you see bluish-green mold growing, it is probably Penicillium. If you do not see any mold colonies put the jar back and wait a few more days – some bread contains chemicals such as calcium propionate to slow the growth of mold.\n\nStep 5: Pass a sharp knife through the bluish-green mold on the bread, and, using the same knife, make several deep cuts in the skin of an orange.\n\nStep 6: Wash and dry the jar previously containing the moldy bread with plain water. Place a wet piece of cotton or tissue paper in the newly-cleaned jar along with the orange. Cover the jar and store in a dark, warm place.\n\nStep 7: Examine the orange each day for any mold which may grow along the cuts. After a week or so you may notice tiny drops of liquid forming along the cuts. The liquid will be yellow or gold in color. Penicillin is manufactured from these chemicals.
397921
Boil ¼ cup of water. Add one teaspoon of gelatin and one teaspoon of\nsugar. Stir for one minute until everything is dissolved.\n2. Cool the solution for ten minutes.\n3. Fill a petri dish to a little below the top edge.\n4. Close the petri dish by putting on the cover immediately. Let the\ncovered petri dish stand for at least four hours. Don’t touch the\ngrowth medium or you’ll add your own germs!\nThis recipe will fill two, small petri dishes. If you and your class plan to fill\nmore petri dishes, make more germ food by increasing the amount of your\ningredients proportionally.\n*Adapted from Gross But True Germs by Luann Colombo. See details in bibliography. If you don’t\nhave the materials needed for the experiment, you can purchase Ms. Colombo’s book, which includes\nall the supplies needed to conduct the experiment.
311338
try a cookbook!!!!\notherwise try googling it!!!
97594
Homemade Glue\n1/2 cup flour\nwater \n\nAdd cold water to 1/2 cup flour until a thick cream forms. Simmer on stove 5 minutes. Add food coloring or flavoring if desired. Takes a while to dry.
505331
method one - Hot Glue\nmethod two - Crazy Glue
177030
go to  www.enchantedlearning.com\n\nand find stuff at a craft store
429274
One for the entire kitchen!!!  Gotta clean up--just made banana bread!  lol
400371
Hot free samples. Since the bread will already be baked, I'd suggest a toaster oven for heating up free samples, maybe with some milk. \n\nAlso colorful signage, friendly smiles AND if you really want to make a splash, get some old fashioned 50's style dresses, some 'pearls', aprons and put your hair up in a bun like Donna Reed or some other 50's housewives. \nHave fun, make it like a late night episode on TVLand. You'll get people going out of their way just to take a look at your show. You also might attract a camera crew or reporter w/a camera.
644256
More simply: stick some bread in your mouth for ten minutes without swallowing. If you are a secretor of salivary amylase it will start to taste slightly sweet!
171973
get no flavor gelatin and follow the instructions to make it\nwhen stirring the liquid part pour in some red food coloring. Cool and serve. enjoy
530037
Usually some sort starch solution:\nhttp://en.wikipedia.org/wiki/Culture_medium
333231
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
108520
Grow mold on bread.\nDoes it grow faster if the bread is in the fridge?\nDoes it grow faster if the bread is in the back of your closet?\nDoes it grow faster if the bread is sitting on the table?
24055
How about homemade bread and preserves!  I think it is very 'primative' and makes me think of a lunch consisting of a cup of tea with bread and preserves.
610764
Try bread wrappers, that's what I have to use and they work great.
427122
Cook your Turkey in an Oven Bag! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! I won't cook Turkey any other way. Try it, you won't be disappointed!\n\nHerb Roasted Holiday Turkey \n1 Reynolds Oven Bag, Turkey Size \n1 tablespoon flour\n2 stalks celery, sliced\n1 medium onion, sliced\n12 to 24 pound turkey, thawed\nVegetable oil\n1 tablespoon dried sage\n1 teaspoon dried thyme\n1 teaspoon dried rosemary\n1 teaspoon seasoned salt\n\nPREHEAT oven to 350°F.\n\nSHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.\n\nADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly. \n\nPLACE turkey in oven bag on top of vegetables.\n\nCLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.\n\nBAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.\n\nREYNOLDS KITCHENS TIPS:\n\n- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.\n- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.\n- Estimate 1 pound per person for generous servings with leftovers.\nNutrition per 3 oz. serving of cooked turkey.\n\nNumber of Servings: 15-30\n\nNutrition Information:\n(Per Serving) calories 138 \ngrams fat 3 \n% calories from fat 21 \nmilligrams cholesterol 83 \nmilligrams sodium 76 \ngrams carbohydrates 1 \ngrams fiber 0 \ngrams protein 25 \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337\n\nHere's another recipe which includes gravy:\n\nHerb Roasted Turkey & Gravy \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337