Gluten in the Kitchen: Bonus Edition

Gluten in the Kitchen highlighted some of the most common ways we control gluten development in baking. In this bonus post, I’ll cover a couple more that didn’t make it in but are important nonetheless! Accurately measuring flour This point is belabored everywhere, but it bears repeating: accurate measurement of all ingredients is crucial toContinue reading “Gluten in the Kitchen: Bonus Edition”

Gluten in the Kitchen

In the introduction to gluten, we described gluten as a protein that contributes to the structure and texture of baked goods. The ideal amount of gluten depends on what we’re making, and there are several ways we can influence the extent of gluten development. We can first choose a flour based on its protein content,Continue reading “Gluten in the Kitchen”

Gluten: An Introduction

Gluten is one of the most important molecules in baking. Anything that contains wheat flour, be it a cake, cookie, or bread, relies on gluten for structure. Gluten is also responsible for the difference in texture between a light, fluffy cake and a dense, chewy pizza crust. Thus, understanding what gluten is and how toContinue reading “Gluten: An Introduction”