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Tag Archives: protein
What makes flaky dough puff?
I was talking to F on the bus two nights ago about why I didn’t want to test a croissant recipe in my Flaky Dough series on the blog. Me: “Croissant dough is so finicky. If you get it too … Continue reading → Continue reading
Posted in Food Science
Tagged art and soul, bake, baking soda, blog, bready, bus, buttermilk, carbon dioxide gas, chemical, cornmeal, croissant, croissants, Dough, fat, flakiness, Flaky Dough, flaky pastry, flaky texture, Flour, Gluten, leaven, leaveners, oil, pastry, pate a choux, pie, pie dough, powder, powder and baking soda, Pratha, privacy, protein, puff, puff pastry, Recipe, roti, scones, series, Steam, thin layers, water, water absorption, yeast
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It’s gluten! Holla!
Behold my beautiful challah. Nice, huh? I made this challah recipe from “Baking with Julia” for the first time when I was in high school, pre-culinary school. The original recipe calls for “high-gluten flour, bread flour or unbleached all-purpose flour”. … Continue reading → Continue reading
Posted in Food Science
Tagged Behold, Bread, bread flour, Cake, cake and pastry flour, cake flour, challah, challah recipe, Flour, flour bread, Gluten, Harold McGee, high gluten flour, huh, mass, On Food and Cooking, pastry, pioneer, protein, protein molecules, puff pastry, purpose, purpose flour, Recipe, residue, science, science pioneer, time, Wheat flour, whole wheat flour, Woah, woah nelly
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