Claim: Climate will inhibit bread dough from rising

Watts Up With That?

Anadama bread, author Stacy from San Diego, source Wikimedia (attribution license) Anadama bread, author Stacy from San Diego, source Wikimedia (attribution license)

Guest essay by Eric Worrall

Bread dough prepared with flour grown in a future climate with elevated atmospheric CO2 may not rise properly, claims Dr Fitzgerald, a senior Australian research scientist with the Department of Economic Development, Jobs, Transport and Resources.

According to the Sydney Morning Herald;

On the right is a loaf made from grain grown in today’s climate conditions. On the left is a loaf made from grain that sprouted in concentrations of carbon dioxide that are expected by mid-century if greenhouse gas emissions aren’t reduced significantly.

So this is 2050 bread. It was baked at the Australian Grains Free Air CO₂ Enrichment facility (AgFace) in Victoria by a research group studying the effect elevated carbon dioxide will have on crops such as wheat, lentils, canola and field pea.

AgFace leader Glenn Fitzgerald said the effect of…

View original post 281 more words

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