Science bread
From Wikipedia, the free encyclopedia
Science bread is a term used to describe any product, event or other outcome, for which only the expectations of the originator, and not those of all other interested parties, have been met (although some incidental meritorious qualities may be present).
The term originated from the qualities of the end-product of bread-making carried out by students in school science classes (when the bread is made principally to demonstrate the actions of yeast, rather than with the production of a desirable end-product in mind). Such bread is, due to the inexperience of students and disinterest of teachers, invariably hard, dense, and bounces well when dropped on the floor, and does not bear a close resemblance to most bread sold in shops, although it is edible. Bread of this nature, however it is made - for instance some modern bread-making machines habitually turn out bread like this - can be referred to as science bread.
