I went down to Science Showoff last night at the Wilmington arms, ‘an open mic night for all communicators of science’. The spectrum of material covered was rather large: from shining infra red light through the skulls of babies, to the biochemistry of baking; from the sad world of lonely neutrinos to the history of the space shuttle programme as told through a mash up of archive footage.

I learned that putting a small tray of water in the over when baking bread can cause the bread to have a better crust. This is because the water turns to steam in the oven. Since steam is a better conductor of heat than air, the outside of the bread cooks more quickly – hence the better crust. How’s about that then?

There’s due to be a repeat event in November.