Theory

Gluten: the basics

Gluten is the backbone of most baked goods, at least in my kitchen. It’s a protein that holds together breads, muffins, cookies, and more, and is derived primarily from wheat flour. In the presence of water, proteins called glutenin and gliadin link up to make long gluten strands, which then create a network with eachContinue reading “Gluten: the basics”

Yeast doughs

Some of my favourite things to make are yeasted breads- there’s something incredibly satisfying about squishing some flour, water, salt, and yeast together to create something that’s so much better than the sum of its parts. There’s a bit more waiting involved than with something like a muffin or a cake, but the delayed gratificationContinue reading “Yeast doughs”

%d bloggers like this: