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Archive for the ‘General Baking Info’ category

Gluten Free Baking

October 8th, 2008

What is Gluten Free?
A better question would be “What the heck is gluten!?” Well, here’s your answer:
Gluten is what happens when flour and water combine, forming a network of proteins in a dough which allows even distribution of air bubbles formed by yeast. Gluten is important for the texture of a dough. It’s what makes [...]

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The Importance Of Sugar In Baking

June 30th, 2008

Sugar isn’t just a sweetener. It does so much more in respect to baking.
Sugar browns your baking, and helps create yeast in yeast doughs. It not only sweetens, but enhances the flavor of baked goods (much like salt does), it adds body and is a preservative. Sugar creates chemical reactions in baking that allow us [...]

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