https://www.bonappetit.com/story/what-is-pectin
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What is pectin?
Pectin is a naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it’s a soluble fiber (a.k.a. a type of polysaccharide) found in the cell walls of most fruits and vegetables. “When heated with sugar and acid, pectin forms a kind of mesh that traps liquid,” says Camilla Wynne, author of Jam Bake. “As it cools, it sets and suspends pieces of fruit.”
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Sourdough relies on a balance between yeast and lactic acid bacteria (LAB) for its rise and flavor. Yeast ferments sugars to produce carbon dioxide gas, which leavens the dough, while LAB produces lactic and acetic acids, which provide the sour flavor and lower the pH, preventing spoilage. This symbiotic relationship is crucial: the yeast creates gas, and the bacteria create the signature tang and acidic environment.
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https://www.sciencebuddies.org/stem-activities/ice-cream-bag Need salt water to get water to be colder than 32F
https://letstalkaboutscience.wordpress.com/2012/02/14/the-polymorphism-of-chocolate/
Needs to solidify in phase V
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