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In-A-Gadda-Da-Vida .Anyone familiar with Iron Butterfly will recognize that as the bands most recognized song , clocking in at an astounding 17 minutes in it’s unedited form. But first things first. The early prog rock group Iron Butterfly formed in 1966 following the various band members stints in other groups prior to forming Iron Butterfly.The original lineup of Doug Ingle, Jack Pinney, Darryl DeLoach , Greg Willis , and Danny Weis would begin their newfound band using the DeLoach family garage as their practice studio with the young band practicing regularly. The name Iron Butterfly was chosen as first the word “Iron” was to describe their heavier sound and “Buttefly” as the hippie culture was quite prominent at the time, the band hoping to appeal to both segments of society.Time would pass and they would find themselves relocated to Los Angeles to further their pursuit of a career as a band which led to regular appearances at several local clubs as the house band. Lineup changes would begin early on for the band and over time would continue to be a regular part of life for Iron Butterfly.Following the move both Jack Pinney and Danny Willis opted to leave the band opening the door for their replacements Jerry Penrod, Bruce Morse to join. Morse’s tenure with the band would be short lived with him being replaced by Ron Bushy .Slowly the band became recognized and would find themselves landing a recording contract with Atco records in early 1968, a promising start for the fledgling band. A wealth of material had been amassed by the band since it’s inception and material was culled to produce an album slated for release in 1968.Following internal tensions all of the band members opted to quit the band before the album was released leaving only Ron Bushy and Doug Ingle to carry the Iron Butterfly name. Lee Dorman and Erik Brann were brought on as replacements and the band went on tour in support of their album titled “ Heavy”.Interestingly, Jeff Beck, Neil Young and Michael Monarch (Steppenwolf) all had expressed interest in joining the band before Erik Brann was selected. 1968 would see things looking up for the band as they went on tour with Jefferson Airplane that summer and things were looking up. With the changes in lineup came a change in the groups sound, the music became heavier, harder hitting and quickly won the band favour with crowds.Early 1969 would see the group release their second album titled “In-A-Gadda-Da-Vida ” which of course contained the seminal classic “In-A-Gadda-Da-Vida "". The song came into being quite accidentally unbeknownst to most, before appearing on the album.One day while waiting for the producer for their upcoming album “ Ball” the band was instructed by the sound engineer to play something . As history has shown the band began playing a song that Doug Ingle had written, improvising as they played. The song was recorded originally as a sound check but following the completion of the song it was decided that it was pretty good albeit a bit long and it made the album.Here is an excerpt from Mix magazine with an interview with Ron Bushy ;“The engineer just ran the tape and said, "Why don't you run through something and we'll get the balance here on the stuff. Run it through one time." I didn't want to think about it. When those red lights are on, a lot of times it will screw me up. I couldn't see them from where I was.' As the band stormed through the song, Ingle started wondering what was going on: 'We were like, 'Is this guy dense? How much time does he need?' So after we finished, he said 'come on in guys, I'd like you to hear this.' [The engineer] Don Casale... had captured the song on the first take. They immediately overdubbed the vocal and the guitar solo, and the song was completeThe song was a hit and earned the group a gold record later in 1968 selling well over three million copies. Iron Butterfly had arrived. The band would set about working on their third album and were scheduled to play at Woodstock but come the day the band was due to fly out to Woodstock to perform , the promised helicopter kept being a no show at La Guardia airport where they band waited.Various accounts of why and how this occurred abound but reality was Iron Butterfly missed out on the biggest show of their careers which did the band no favours. The song In-A-Gadda-Da-Vida set a level of expectations for the band that they simply could not replicate.By the end of 1969 would see Eric Brann opt to leave the band for personal reasons , followed by Doug Ingle in 1971. The band began to follow a different sound that their past efforts frustrating Eric Brann whom desired a harder sound for the group.Doug Ingle also unhappy with the new direction the band appeared to be headed musically as well as burned out by touring, opted to leave. The band soldiered on with replacements brought onboard as needed with each change affecting the group in various ways.Spring of 1971 would see the band embroiled in a battle with the government regarding taxes owed amidst other issues within the group decided to disband. 1974 would see Eric Brann and Ron Bushy resurrect the band with a new lineup and released two albums that year, neither of which performed well.The fans were not receptive to the new lineup and thus change in sound. The group would continue on for the latter 1970’s slowly seeing their popularity dwindle, with tours giving way to playing clubs, a slow but steady descent downhill.The band continued on in various formations over the ensuing years, never seeing the same level of excitement and acceptance they saw with In-A-Gadda-Da-Vida . Oh, the song name came from someone scribbling what was supposed to be “ In The Garden of Eden” onto paper then it being mistaken for what we all are now so familiar with, In-A-Gadda-Da-Vida” . So a classic named quite by accident, imagine that..For the dedicated, a list of members ;Ron Bushy - drums, percussion (1966-77, 1978-79, 1982, 1987-88, 1993-2012, 2015-present)Eric Barnett – guitar, vocals (1995-2002, 2015–present)Martin Gerschwitz - keyboards, vocals (2005–2012, 2018–present)Michael Green – percussion, vocals (2015–present)Dave Meros – bass, vocals (2015–present; substitute - 2006)Ray Weston – drums, percussion (2015–present; substitute - 2010)Former membersDoug Ingle – organ, vocals (1966–71, 1978–79, 1983–85, 1987–88, 1994–99)Danny Weis – guitar (1966-1967)Jack Pinney – drums, percussion (1966)Greg Willis – bass (1966)Darryl DeLoach – tambourine, vocals (1966-1967)Jerry Penrod – bass, backing vocals (1966-1967)Bruce Morse – drums, percussion (1966)Lee Dorman – bass, vocals (1967–71, 1977–78, 1978–85, 1987-2012)Erik Brann – guitar, vocals (1967–69, 1974–77, 1978–79, 1979–80, 1982, 1987, 1987–89)Mike Pinera - guitar, vocals (1970-1972, 1978-1979, 1982, 1987, 1993)Larry "Rhino" Reinhardt – guitar (1969–71, 1977–78, 1978–79, 1981–84, 1988–93)Philip Taylor Kramer – bass, keyboards, vocals (1974–77)Howard Reitzes – keyboards, vocals (1974-1975)Bill DeMartines – keyboards, vocals (1975-1977, 1987)Kevin Karamitros – drums (1977-1978)Jimi Henderson – vocals (1977-1978)Larry Kiernan – keyboards (1977-1978)David Love – guitar (1977-1978)John Leimsider – keyboards (1978, 1979, 1981-1982)Keith Ellis – bass (1978)Bobby Caldwell – drums, percussion (1979, substitute 1984)Bobby Hasbrook – guitar, vocals (1979-1982)Nathan Pino – keyboards (1979)Zam Johnson – drums, percussion (1980)Tim Kislan – keyboards (1980)Starz Vanderlocket – percussion, vocals (1980)Luke – percussion, vocals (1981-1982, 1982-1983)Jimmy Rock – drums (1981-1982)Randy Skirvin – guitar, vocals (1981-1982)Guy Babylon – keyboards (1982-1983)Jan Uvena – drums, percussion (1982)John Shearer – drums (1982-1983)Jerry Sommers – drums, percussion (1983)Rick Rotante – drums, percussion (1983-1984)Lenny Campanero – drums (1984-1985)Steve Fister – guitar, backing vocals (1984-1985)Kurtis Teal – bass (1985)Kelly Reubens – bass (1987)Tim Von Hoffman – keyboards (1987)Glen Rappold – guitar, bass, vocals (1987)Ace Baker – keyboards (1987)Sal Rodriguez – drums (1987, 1988)Jim Von Buelow – guitar (1987)Bob Birch – bass (1987)Doug Jackson – guitar (1987)Lyle T. West – vocals (1987)Derek Hilland – keyboards, backing vocals (1988-1990, 1993-1997; substitute - 2003)Kenny Suarez – drums, percussion (1988-1992)Steve "Mick" Feldman – vocals (1988-1990)Robert Tepper – vocals (1990-1992)Burt Diaz – keyboards (1993)Denny Artache – guitar, vocals (1993)Doug Bossey – guitar (1994-1995)Damian Bujanda – keyboards, vocals (1999)Larry Rust – keyboards, vocals (1999-2005)Charlie Marinkovich – guitar, vocals (2002-2012)Phil Parlapiano – keyboards, vocals (2015-2018, substitute - 2012)Supporting musiciansManny Bertematti – drums, percussion (substitute - 1971)Donny Vosburgh - drums (guest - 1987)Doug Freedman - drums, percussion (substitute - 1989)JoAnne Kurman-Montana – backing vocals (live - 1989)Cecelia Noel – backing vocals (live - 1989)Oly Larios - bass (substitute - 2001)Ken Chalupnik – bass (substitute - 2006)

Eugene's answer is poetic, but perhaps you were looking for a more reductionist answer.Here's a brief overview, glossed from Harold McGee's On Food and Cooking, the definitive work of kitchen chemistry:What is Flour?Flour is made by milling wheat kernels into small particles and then sifting them. Most fours are refined, which means that they have been sieved to remove the germ and bran layers, leaving behind the protein- and starch-rich endosperm. Bran and germ are tasty and nutritious but they go rancid in a few weeks, and interfere with gluten formation.What Happens When You Add Water to Flour?The ground endosperm is about 10% protein and 70% starch. The protein in dry flour is a mix of gliadin and glutenin molecules, each about 1000 amino acids long. On contact with water, the gliadin folds onto itself in a compact mass, which bonds weakly with other gliadin masses. The glutenins, however, bond with each other in several ways to form an extensive, tightly knit network - this creates molecules of gluten, which are some of the largest protein molecules to occur naturally.The structure of these gluten molecules and their relationship to the starch determines the nature of the baked good. Breads and cakes are divided up by millions of tiny bubbles; pastries are flaky because the protein-starch mass is interrupted by hundreds of thin layers of fat.The proportion of water to flour determines whether we have a dough or a batter. Doughs contains more flour than water, and all the water is bound to the gluten proteins and the starch granules. Batter contains more water than flour, and much of the water is free liquid with gluten and starch distributed through the mixture.Chemical Changes in the GlutenAt the end of each glutenin chain are sulfur-containing amino acids that can form strong sulfur-sulfur bonds with other glutenins. They need oxidizing agents for this - could be oxygen in the air, yeast byproducts, or "dough improvers". The middle of the glutenin chain doesn't have free sulfur; it is amino acids that can only form hydrogen and hydrophobic bonds with other acids. So the glutentin chains link up into super-long chains hundreds of glutenins long, with weak temporary bonds with similar stretches along neighboring proteins.These interconnected protein networks are the gluten. It is elastic and plastic - it stretches but returns to its original shape. It captures the bubbles of carbon dioxide produced by yeast or baking soda/powder, giving leavened baked goods their internal bubble structure.The plasticity of the gluten depends on the gliadin proteins that are mixed in - the allow the gluten chains to slide past each other without being held in place by hydrogen bonds. The chains of coiled, spring-like amino acids will stretch during kneading and leavening, but they want to spring back to their compact form. This is what gives dough its "springy" texture.The Role of StarchStarch holds water on their surface, making up more than half the volume of the dough, and break up the gluten network to tenderize it. In cakes, the gluten is dispersed by water and sugar, so starch is the main structural material.During baking, the starch granules absorb water, swell, and "set" to make a rigid structure around bubbles of carbon dioxide and water vapor. At some point they become rigid enough to pop the bubbles, turning the bubbles into a network of connected holes -- if this didn't happen, at the end of baking the bubbles would contract, and cause the bread or cake to collapse.The Role of FatsFats - in the form of butter or oil - are added to a dough to "shorten" it, weakening its structure (and, yes, that's where the word "shortening" came from).Fats and oils bond to parts of the gluten protein coils and prevent them from making a strong gluten. If you want to make a rich bread with strong gluten (for example, an Italian panettone), the baker must mix the flour and water alone, knead it, and then work in the fat.BakingI'm skipping over the fermentation and rising process for now.When bread first enters the oven, heat moves into the dough from the top and bottom. If steam is present, it gives a blast of heat by condensing on to the dough surface. Heat is then transmitted into the dough through conduction in the gluten-starch matrix, and steam movement through gas bubbles. The better leavened the dough is, the faster heat moves through it and the faster it cooks.As the dough heats up, it becomes more fluid, the gas cells expand, and it rises. This initial, heat-driven rise is called "oven spring". Oven spring stops when the crust becomes firm and stiff. The interior of the loaf rises to 68-80 degrees C, which is where the gluten proteins form strong cross-links, and the strarch granules swell, gelate, and amylose molecules leak out of the granules. The gas cells stop stretching, so the pressure builds until the cells ruptures, and bubbles start to escape.Baking continues until the center of the loaf approaches the boiling point. This gelates the starch thoroughly, avoiding a damp and heavy center. The exterior proteins brown (through the Maillard reaction) developing attractive color and flavor.CoolingWhen removed from the oven, the outer layer is very dry - about 15% water - and close to 200 degrees C. The interior is as moist as the original dough - around 40% water - and close to 93 degrees C. Cooling is critical to even out these differences. Water moves to the exterior of the loaf, and the starch granules firm up, or retrograde, as water migrates out of them.If you've ever cut a loaf of bread while it was still hot, and been frustrated by the tearing, it is because the starch granules had not yet retrograded.On StalingThe initial firming of a loaf during cooling is caused by the retrogradation of straight-chain amylose molecules, and is complete within a day of baking.Further staling is caused by retrogradation of branched amylopectins within the starch molecules. These are irregular and expel water much more slowly - over several days. This leads to the ongoing firming of bread after it has become sliceable; reheating can reverse this process by regelatinizing these starches.For more informationIf you're interested in the chemistry of the kitchen, I strongly recommend On Food and Cooking by Harold McGee. Everything I wrote above is based on his explanation, but I skipped over many important and interesting details.My favorite book of how to actually make bread is The Bread Bible by Rose Levy Beranbaum.

What do you think of what Michael Gove said on Andrew Marr's programme today about the Chequers Plan that he currently supports, and is Government policy?Britain has been in the EU since 1973. Throughout that time they haven’t needed to/ have been unable to, negotiate international trade contracts. The government {& country, especially the Press} seems not only to have completely forgotten how to do it, but seem to be very resistant to realising the need to learn how to do it.Here we are, over two years in to a supposed negotiation, & the UK does not even have a position. The Chequers Plan sought to resolve that. But too many {BoJo, Rees-Mogg} seem to think we should continue to argue among ourselves, rather than with the EU team. Obviously we should have had an agreed position before the referendum {at least then the vote might not have been quite so meaningless}, & certainly before triggering Article 50. But where we are is now where we are.What no one seems to realise about the negotiation is that there is always win & lose. It is not for the UK to set out a position & to take it to Barnier et al to agree. We must realise that what we take into the negotiation will never be what we will exit the negotiation with - that is why it is a ‘negotiation’.To the query - I think Gove, one of the more intelligent members of the Cabinet, is trying to explain this. A bit late, but better late than never.