1.1: The Great British Bake Off (Soggy Bottom Science)
From using maths to bake the perfect pie to exploring the science of food acoustics, our first episode looks at the Great British Bake Off. We explore the science behind baking a victoria sponge or sourdough loaf, speak to 2017 Bake Off contestant Yan Tsou about using maths when creating pies and we join food acoustics specialist Dr Megan Povey to find out how the crunching and crackling sounds of crisps and chocolate play a big role in how much we enjoy them.It is a TASTY trip to the studio this week; Emma's baked a loaf using Yan's famous sourdough starter 'muvver', and Karen's turned up to the studio with not one, but four different bars of chocolate. We tuck into each of them to test the 'snap' sounds made by chocolate bars with different cocoa solid contents and watch out for the cooling in the mouth sensation described by Professor Povey in the episode.Hosted and produced by Emma Brisdion and Karen Collins.For more, read our science blog and find out what else we learned from our expert guests on our website www.smallscreenscience.co.uk.And don't forget to follow us on social media! You can find us on Instagram, Facebook and Twitter.